"La bistecca perfetta (The perfect steak)"
https://lusolife.ca/speducci-mercatto/
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- Recipe Card
Cook time: 20mins
Serves or Makes: 12
Recipe Card
ingredients
- 120 porterhouse steak in
- 500 g seasonal vegetables to grill
- 160 g cooked cannellini beans
- 40 g shaved Parmigiano-Reggiano
- 40 g EVOO
- 10 g traditional balsamic vinegar
- 10 g rosemary springs
- 5 g garlic clove
- Cervia sea salt
Method
Step 1
Heat the pan to 140ºC. Use a cast iron or metal pan to brown the meat. A non-stick pan will not give you the same results
Step 2
Check to ensure that the surface of the steak is dry, if not, dry it with paper towel. Excess liquid will not sear the meat properly.
Step 3
If you selected a cut that has enough marbling (fat), there is no need to add oil to sear. If not, then lightly oil both sides of the meat before placing in the pan. Placing oil directly in the pan could cause the oil to burn before adding the meat. Do not use extra virgin olive oil, instead use an oil that has a high temperature cooking point such as canola oil or peanut oil.
Step 4
Maintain the temperature of your pan at 140ºC. This will allow a perfect browning of the meat. Do not puncture the meat with a fork as this will cause your meat to lose its juices. The “crust” that forms on the meat will be from it adhering to the pan. Avoid moving the meat around in the pan as this will yield a better result.
Step 5
In the meantime, flavour the cannellini beans by putting them in a saucepan with half the EVOO, rosemary, garlic and salt. Bring to a boil and set aside.
Step 6
A good steak should be served medium rare! Once cooked, lightly season and remove it from the pan. Set aside covered with aluminum foil for a few minutes.
Step 7
While the steak rests, cook the vegetables in the same pan, add salt to taste and set aside.
Step 8
Slice the steak and put it on the serving plate. Top it with Parmigiano-Reggiano, arugula, balsamic vinegar and the remaining EVOO.
Step 9
Add a side of the cannellini beans and the pan-grilled vegetables then serve.