INGREDIENTS

DIFFICULTY: LOW          PREP. TIME: 10 MIN          COOKING TIME: 10 MIN          SERVINGS: 4          COST: HIGH

1 TENDER T-BONE STREK AT LEAST 2 INCHES THICK, ROOM TEMPERATURE

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ARUGULA SALAD

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SHAVINGS OF FRESH PARMIGIANO REGGIANO CHEESE OR GRANA PADANO 

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COARSE SEA SALT

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EXTRA VIRGIN OLIVE OIL AS NEEDED

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SALT AND PEPPER TO TASTE

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BALSAMIC VINEGAR TO TASTE

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RECIPE

USE A CAST IRON PAN OR A GRILL OR BBQ, PLACE OVER HIGH HEAT. IF YOU ARE USING THE CAST IRON PAN, ADD THE COARSE SALT.

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PUT THE STEAK TO COOK. YOU HAVE TO ADJUST THE AMOUNT OF COOKING TIME, DEPENDING ON THE THICKNESS OF THE STEAK. THE STEAK SHOULD BE COOKED RARE, ABOUT 5-7 MINUTES PER SIDE.

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WHEN COOKED ON ONE SIDE, MOVE THE STEAK AND ADD MORE SALT

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TURN THE STEAK AND COOK THE SAME AMOUNT OF TIME, DO NOT USE A FORK TO TURN IT OR THE JUICE OF THE STEAK WILL COME OUT

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WHEN THE STEAK IS COOKED ON THE SECOND SIDE, PUT IT STANDING ON THE SIDE OF THE BONE AND COOK ABOUT THE SAME AMOUNT OF TIME

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CUT THE STEAK SLANTED AND DRIZZLE WITH SALT, PEPPER AND OLIVE OIL

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PLACE SOME SEASONED ARUGULA SALAD WITH SALT AND OLIVE OIL ON THE INDIVIDUAL DISHES OR ON A SERVING PLATTER

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PLACE THE MEAT OVER THE ARUGULA AND ADD MORE ARUGULA OVER THE STEAK

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ADD THE CHEESE, MORE OLIVE OIL AND A DRIZZLE OF BALSAMIC VINEGAR, REMEMBER ITALIAN BREAD AND ENJOY!!

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