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
ARUGULA SALAD
SHAVINGS OF FRESH PARMIGIANO REGGIANO CHEESE OR GRANA PADANO
COARSE SEA SALT
EXTRA VIRGIN OLIVE OIL AS NEEDED
SALT AND PEPPER TO TASTE
BALSAMIC VINEGAR TO TASTE
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.
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.
WHEN COOKED ON ONE SIDE, MOVE THE STEAK AND ADD MORE SALT
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
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
CUT THE STEAK SLANTED AND DRIZZLE WITH SALT, PEPPER AND OLIVE OIL
PLACE SOME SEASONED ARUGULA SALAD WITH SALT AND OLIVE OIL ON THE INDIVIDUAL DISHES OR ON A SERVING PLATTER
PLACE THE MEAT OVER THE ARUGULA AND ADD MORE ARUGULA OVER THE STEAK
ADD THE CHEESE, MORE OLIVE OIL AND A DRIZZLE OF BALSAMIC VINEGAR, REMEMBER ITALIAN BREAD AND ENJOY!!