Steak | Saveur

Grilled Porterhouse Steaks with Garlic and Miso

Tadashi Ono — Mon, 18 Mar 2019 22:42:44 +0000

Photo: Murray Hall • Food Styling: Tyna Hoang. Photo: Murray Hall • Food Styling: Tyna Hoang

A marinade of red miso, ginger, and garlic gives these steaks a crisp, flavorful crust and a juicy interior. Serve them with chef and cookbook author Tadashi Ono’s Grilled Tomatoes with Soy Sauce and Yuzu Kosho.

Featured in “The Japanese Grill.”

Yield: 4

Time: 35 minutes

Two 1½-in.-thick bone-in porterhouse steaks (3½ lb.)
½ cup soy sauce
¼ cup red miso
3 Tbsp. olive oil
3 Tbsp. sesame oil
1 tsp. freshly ground black pepper
8 garlic cloves, grated
One 2-in. piece fresh ginger, peeled and grated

Instructions

Place the steaks in a 9- by 13-inch baking dish. In a medium bowl or liquid measuring cup, whisk together the soy sauce, miso, oils, black pepper, garlic, and ginger. Pour three-quarters of the marinade over the steaks, reserving the remaining marinade, then cover the dish with plastic wrap and set aside for 10 minutes.
Heat a charcoal or gas grill to high, then bank the coals or turn off the burner on one side. Add the steaks to the hottest part of the grill and cook without flipping until browned, about 1 minute. Move the steaks to the cooler part of the grill and cook until juices appear on top of the steaks, about 4 minutes. Flip the steaks, return to the hottest part of grill, and, using a brush, baste with the reserved marinade. Continue grilling, flipping and brushing every few minutes, until the meat is caramelized and begins to shrink away from the bone, 10–12 minutes for medium rare or until an instant-read thermometer inserted into the thickest part of the steaks reads 125°F. (If the outside of the steaks begins to burn before the inside is cooked, move them to the cooler section of the grill and continue grilling until cooked to desired doneness.) Remove the steaks from the grill and set aside to rest for 5 minutes. To serve, slice against the grain along the bone.

The post Grilled Porterhouse Steaks with Garlic and Miso appeared first on Saveur.

Shoyu Sugar Steak

Sheldon Simeon — Fri, 25 Jun 2021 19:30:00 +0000

Kevin J. Miyazaki (Courtesy Clarkson Potter). Kevin J. Miyazaki (Courtesy Clarkson Potter)

Maui chef Sheldon Simeon thinks of shoyu and sugar as the “mother sauce” of Hawaiian cuisine. Mixed together in sweet and salty balance, “shoyu sugar” forms the foundation for a number of dishes, from chicken hekka to Okinawan rafute. The combination makes sense on a cultural level as much as on a culinary one: Sugarcane was the economic lifeblood of Hawaii for generations, while shoyu is the one seasoning Hawaiians use more than any other.

Simeon developed this recipe as a solution to a very specific conundrum: He loves the simplicity of grilling a thick steak over his backyard grill, but he realized that, if he wanted to season the meat with shoyu sugar, he would have to marinate it, which would change the texture of the beef. Brushing the steak with shoyu sugar while on the grill didn’t work great either: The liquid drips off without imparting much flavor. So instead, he adapted traditional Japanese tare—a basting sauce thickened with toasted and pulverized brown rice. This powder adds a pleasant nuttiness, and more importantly, helps the shoyu sugar cling to the steak, resulting in a gorgeous caramelized crust. (If you don’t have a spice grinder to grind the rice, a third of a cup of Cream of Wheat or Cream of Rice hot cereal is a handy substitute.)

Using this method, any ¾-inch thick steak will work, including a ribeye, New York strip, T-bone, top sirloin, or flank steak. Simeon’s favorite cut to use, however, is the boneless chuck roast. This “the poor man’s rib eye” comes from the shoulder and is most often used for braising or roasting. It’s not as tender as a filet mignon, but if you prefer an extra beefy-tasting steak, the chuck’s robust flavor and satisfying chew make it an appealing option.

Featured in “Talking Hawaiian Home Cooking with Sheldon Simeon” by Shane Mitchell.

Yield: 6

Time: 1 hour 25 minutes

One 3-lb. boneless chuck roast
Garlic salt
½ cup raw brown rice
1 cup mirin
½ cup sake
1 cup shoyu (soy sauce)
½ cup light brown sugar
2 Tbsp. apple cider vinegar
6 garlic cloves, smashed and peeled
6 scallions, cut crosswise into thirds and crushed
One 2-in. piece fresh ginger, peeled, sliced, and crushed
Vegetable oil, for the grill
Freshly ground black pepper

Instructions

Place the steak on a plate and pat dry if needed. Sprinkle generously with garlic salt and set aside to come up to room temperature, about 40 minutes.
Meanwhile, in an electric spice grinder, process the rice until finely ground. In a medium skillet over medium-high heat, toast the rice powder, stirring continuously, until deep golden brown and fragrant, about 5 minutes. Turn the heat to medium-low, add the mirin and sake, and bring to a boil, stirring to loosen any browned bits from the bottom of the pan. Add the shoyu, brown sugar, vinegar, garlic, scallions, and ginger, then turn the heat to low to maintain a gentle simmer. Cook until thickened and slightly reduced, 10–12 minutes. Using a slotted spoon, remove and discard the aromatics.
Prepare a grill for high indirect heat: For a charcoal grill, push the coals to one side; for a gas grill, leave one or two burners off. Using tongs and an oiled kitchen towel or paper towels, oil the grates. Sprinkle the steaks generously with black pepper and place on the grill on the indirect heat side. Cover the grill and cook, flipping occasionally, until a thermometer inserted into the thickest portion of the steak reads 104°F, 20–25 minutes.
Once the meat thermometer reads 104°F, move the steaks over the direct heat. Brush the meat liberally with the reserved sauce, and grill, flipping and basting with the sauce every 30–60 seconds, until a lightly charred glaze has developed and the internal temperature reads 125°F (for medium-rare), 10–15 minutes.
Transfer the steaks to a cutting board and set aside to rest for 10 minutes. Carve against the grain into thick slices and serve immediately with the remaining sauce on the side.

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Grilled Marinated Flank Steak

SAVEUR Editors — Wed, 07 Jul 2021 18:30:00 +0000

Photography by BELLE MORIZIO

Flank steak, also known as London broil, isn’t the most tender cut of beef, but it is one of the most flavorful. The key to cooking a tender flank steak is to let the meat marinate for a good, long time and then carve it crosswise against the grain into very thin slices. No grill? No problem, as this recipe translates well to a stovetop method. If you do have your coals going, round out your cookout with all of the grilled essentials.

Featured in the June/July 2007 issue.

Belle Morizio Belle Morizio

Yield: 4

Time: 12 hours 30 minutes

1 Tbsp. coriander seeds
1 Tbsp. fennel seeds
1 Tbsp. black peppercorns
2 fresh bay leaves
2 dried chiles de árbol, broken
½ cup red wine
2 Tbsp. red wine vinegar
2 Tbsp. Worcestershire sauce
4 garlic cloves, smashed and peeled
2 fresh rosemary sprigs
½ cup extra-virgin olive oil
One 2-lb. flank steak
Kosher salt

Instructions

In a small skillet over high heat, toast the coriander, fennel, peppercorns, bay leaves, and chiles, stirring occasionally, until fragrant, 2–3 minutes. Transfer to a cutting board and lightly crush the aromatics with the bottom of a heavy skillet, then transfer to a 9-by-13-inch baking dish. Whisk in the wine, vinegar, Worcestershire, garlic, rosemary, and oil.
Poke the steak all over with a fork, and season both sides to taste with salt. Place the steak in the marinade, and spoon some marinade over the top. Cover and refrigerate, turning occasionally, for 12–24 hours.
An hour before grilling, retrieve the steak from the fridge, transfer to a plate, and set aside at room temperature. Transfer the marinade to a small pot and bring just to a boil, then set aside.
Build a medium-hot charcoal fire in your grill. Grill the steak, turning once and using a brush, basting occasionally with the reserved marinade, until browned and medium rare, 14–16 minutes total. Transfer to a cutting board, tent with foil, and allow to rest for 10 minutes. Carve the steak into thin slices on the bias and serve with any accumulated juices.

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Bistecca alla Fiorentina with Watercress and Pistachio Salad

Stacy Adimando — Tue, 28 May 2019 17:43:47 +0000

Jenny Huang. Jenny Huang

Modeled after the famed Tuscan porterhouse, which in Italy is most often served in hefty cuts intended for sharing, this slightly more petite version from cookbook author and former SAVEUR editor-in-chief Stacy Adimando quickly comes together for dinner at home. The simple, umami-packed seasonings are slicked on using a pastry brush at the end of cooking. If possible, select a quality steak with some age on it for this recipe.

Featured in: “Italy’s Most Delicious Steak, on a Weeknight at Home.”

Yield: 2

Time: 45 minutes

Ingredients

For the steak:

One 1¼ lb. bone-in porterhouse steak
1 tsp. kosher salt, plus more as needed
¼ tsp. freshly ground black pepper
2 oil-packed anchovy fillets, finely chopped, plus ½ tsp. oil from the jar
3 Tbsp. extra-virgin olive oil
2 large garlic cloves, grated (1¼ tsp.)
1 tsp. very finely chopped fresh rosemary

For the salad:

2 Tbsp. finely chopped shallot (from ½ shallot)
2 Tbsp. plus 1 tsp. red wine vinegar
Kosher salt
2 Tbsp. extra-virgin olive oil
4 cups loosely packed watercress (2½ oz.)
Freshly ground black pepper
2 Tbsp. raw or roasted, unsalted pistachios
Parsley sprigs, for garnish (optional)

Instructions

Dry the steak with paper towels if needed. Season all over with salt and black pepper, ensuring that it thoroughly sticks to the meat. Set aside to come to room temperature, at least 20 minutes.
In a medium bowl, stir together the anchovies and their oil, 2 tablespoons of olive oil, the garlic, and rosemary.
Make the salad dressing: In a large bowl, stir together the shallot, vinegar, and a pinch of salt.
Place a large cast-iron or stainless-steel skillet over medium heat. Brush the steak with a little oil from the anchovy mixture (avoid any solids at this point). Add 1 tablespoon of olive oil to the skillet and turn the heat to medium-high. When the oil begins to smoke, carefully add the steak and cook, pressing down on the bone with tongs to help the steak remain in contact with the skillet, until a very dark crust forms on the bottom, about 6 minutes. Flip the steak and cook until the other side is deeply browned, about 3 minutes. Turn the steak to press its fatty sides up against the skillet until browned, about 1 minute more.
Transfer the steak to a cutting board and immediately brush all over with the remaining anchovy mixture. Set aside to rest for 6–8 minutes.
Make the salad: In the bowl with the shallot mixture, whisk in the olive oil. Add the watercress, season to taste with salt and black pepper, and toss gently to coat.
Using a chef’s knife, cut the meat away from the bone and into two pieces by following the lines of the center bone. (Reserve the bone.) Starting from one end, slice each piece of meat about ½ inch thick against the grain, keeping it in the shape of the original steak.
Transfer the salad to one side of a large platter. Add the steak bone to the other side of the platter and nestle the two halves of meat back into the bone, overlapping slightly with the salad. Drizzle the meat with juices from the cutting board, top the salad with the pistachios and parsley (if desired), and serve immediately.

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Steak Diane

SAVEUR Editors — Sat, 25 Sep 2021 14:50:00 +0000

Maura McEvoy

Considered a signature entrée at Manhattan’s beloved Drake Hotel, Steak Diane is widely attributed to Beniamino Schiavon, the Drake’s maître d’hôtel from 1942 to 1967. The hitch? Schiavon probably invented the sirloin’s flambéed cream sauce in collaboration with chef Luigi Quaglino during the 1930s, when the two worked together in Belgium. And though many assume the name references the Roman goddess of the hunt, The New York Times, in its 1968 obituary of Schiavon, described the titular Diane only as a “beauty of the 1920s.” SAVEUR’s take on the steak, originally published in March 1997, upgrades the beef from the Drake’s original sirloin to tender filet mignon.

Featured in the March 1997 issue.

Yield: 4

Time: 35 minutes

Four 4-oz. filet mignon steaks
Kosher salt and freshly ground black pepper
2 Tbsp. vegetable oil
1½ cups beef stock
2 Tbsp. unsalted butter
2 medium garlic cloves, finely chopped (about 2 tsp.)
1 medium shallot, finely chopped (about ¼ cup)
4 oz. oyster or hen-of-the-woods mushrooms, torn into small pieces (about 2 cups)
¹⁄₄ cup cognac
¹⁄₄ cup heavy cream
1 Tbsp. Dijon mustard
1 Tbsp. Worcestershire sauce
¹⁄₄ tsp. Tabasco sauce
1 Tbsp. finely chopped chives
1 Tbsp. finely chopped Italian parsley

Instructions

Season the steaks generously with salt and pepper. In a large skillet over medium-high heat, heat the oil until it shimmers, then add the steaks and cook, turning once, until evenly browned, 4–5 minutes for medium rare. Transfer to a plate to rest.
Meanwhile, return the skillet to medium-high heat and add the stock. Cook, stirring to deglaze, until the liquid is reduced by two-thirds, about 10 minutes. Pour the demi-glace into a heatproof bowl and set aside.
Return the skillet to medium-high heat and add the butter. When the butter is melted and the foam begins to subside, add the garlic and shallot, and cook, stirring frequently, until soft, about 2 minutes. Add the mushrooms and cook, stirring frequently, until they soften, release their liquid, and begin to brown, about 2 minutes more. Add the cognac, then carefully light with a long match or lighter to flambé, shaking gently until the flame dies down. Stir in the reserved demi-glace along with the cream, Dijon, Worcestershire, and Tabasco.
Return the reserved steaks to the skillet, lower the heat to simmer, and cook, turning to coat, until the sauce is thickened and the meat is warmed through, about 4 minutes. To serve, transfer the steaks to warmed serving plates; stir the chives and parsley into the sauce, and drizzle it over the steaks.

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Cook a Swanky Steakhouse Dinner at Home with These Old-School Recipes

Anna Hirschorn — Mon, 21 Dec 2020 21:05:41 +0000

Maura McEvoy

You can probably picture the sort of menu that features Clams Casino, Crab Louie, and Steak Diane. It’s oversize, a single card-stock placard, handed to you with great flourish by a waiter wearing a white dress shirt and black bow tie. The background music is piano, played at a gentle volume just out of sight. Elegantly old-school, this kind of fine-dining experience demands a pre-meal martini and might even make you long for a post-dessert smoke.

Fare swanky enough to warrant a proper name began popping up at grand American hotels during the early 1900s, before Prohibition, the Great Depression, and two world wars conspired to stymie the trend. It wasn’t until the mid-20th century that the postwar boom—plus home-ec “innovations” like Swanson TV Dinners and Duncan Hines cake mixes—transformed eating out into an exercise in accessible extravagance. Suddenly, flambé ruled the day as sirloin (Steak Diane) and tropical fruit (Bananas Foster) were doused in alcohol and set afire tableside. Indulgences that had been denied in the lean years, such as shellfish, now came topped with bacon and butter (Clams Casino) or rich rémoulade sauce (Crab Louie). Since then, times have changed and changed again, but that doesn’t mean you can’t dress to the nines, pour a stiff drink, and gild a few culinary lilies. These five classics from the SAVEUR vault prove that more really feels like more.

Clams Casino

Maura McEvoy Maura McEvoy

Adorned with a smoky shallot-paprika butter and crisp shards of bacon, these dainty baked littlenecks are an elegant, crowd-pleasing starter. Serve them on a bed of rock salt to stabilize the wobbly half shells of clams—and make for a beautiful presentation. Get the recipe >

Steak Diane

Maura McEvoy Maura McEvoy

High drama, minimal effort—that’s the appeal of this steak smothered in a flambeéd cognac sauce. It used to be the signature dish at Manhattan’s Drake Hotel, the 21-floor structure that went up on Park Avenue in 1927 and had a steady clientele of celebrities, from Judy Garland to the members of Led Zeppelin. A lot may have changed over the years (the hotel was demolished to make way for a skyscraper in 2007), but Steak Diane has stood the test of time. Get the recipe >

Crab Louie

Maura McEvoy Maura McEvoy

Nobody knows for sure who Louie was, or where this salad was invented—but we think the version made at Swan Oyster Depot in San Francisco is as good as it gets. The dressing—a creamy, briny combo of mayonnaise, ketchup, pickle relish, olives, and onions— is a real knockout. Get the recipe >

Chicken Divan

Maura McEvoy Maura McEvoy

Since the 1950s, American housewives have adapted Chicken Divan to include shelf-stable ingredients like cream of mushroom soup and mayonnaise. We honor the casserole’s original form with homemade béchamel. Enriched with Parmigiano-Reggiano and laced with sherry, it’s the ideal foil for succulent chicken breast and tender broccoli. Get the recipe >

Bananas Foster

Maura McEvoy Maura McEvoy

You already played with fire for the main course, so setting your dessert aflame should be a piece of cake. Our version of the famous dish from New Orleans institution Brennan’s heightens the flavor of the fruit by using banana liqueur in addition to classic rum. Get the recipe >

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Best Prime Rib

SAVEUR Editors — Mon, 18 Mar 2019 22:24:20 +0000

Photography: David Malosh; Food Styling: Simon Andrews; Prop Styling: Summer Moore

Prime rib is a beloved Omaha, Nebraska, steakhouse specialty. This recipe—one of our favorite versions—comes from the now-defunct restaurant Piccolo Pete’s, where the meat was rubbed with Italian spices, roasted low and slow, and then blasted with high heat to form a flavorful crust. Use any leftover roast in this prime rib sandwich for a meaty lunch the next day. This recipe first appeared in our August/September 2013 Heartland issue.

Featured in: “Here’s the Beef,” by Betsy Andrews.

Yield: serves 8-10

Time: 3 hours 20 minutes

¼ cup coarsely ground black pepper
3 Tbsp. dried basil
2 Tbsp. dried oregano
1 Tbsp. dry mustard
1½ tsp. celery salt
15 cloves garlic, coarsely chopped
Kosher salt, to taste
One 5-lb. boneless prime rib roast
1½ cups dry red wine

Instructions

Position a rack in the center of the oven and preheat to 200°F.
In the bowl of a food processor, add the black pepper, basil, oregano, mustard, celery salt, garlic, and salt to taste, and process to a fine paste; set aside.
Using kitchen twine, tie the meat securely at 1-inch intervals, then place in a roasting pan. Pour the wine into the pan and cover tightly with foil. Roast until an instant-read thermometer inserted into the thickest part of the meat reads 105°F, 2½–3 hours. Remove from the oven and increase the oven temperature to 500°F. Uncover the meat and rub the roast all over with the reserved spice paste. Return to the oven and cook, uncovered, until the meat’s internal temperature reaches 120°F, 15–20 minutes more. Set aside to rest 20 minutes before slicing. Serve hot, with warm pan drippings on the side.

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Strip Steaks with Green Peppercorn Sauce

James Peterson — Mon, 18 Mar 2019 22:50:22 +0000

PHOTOGRAPHY BY BELLE MORIZIO

This recipe is based on one in Glorious French Food by American author and culinary arts teacher James Peterson. Steak “au poivre” has been a popular bistro menu staple since the 19th century. A bright, young ruby port adds sweetness to the peppery sauce.

Yield: serves 4

Time: 3 hours 45 minutes

Four 1-in.-thick strip steaks (about 2½ lb.)
Kosher salt
2 Tbsp. extra-virgin olive oil
2 shallots, finely chopped
1½ cups ruby port
2 cups beef stock
1 cup heavy cream
¼ cup brine-cured green peppercorns, rinsed and coarsely chopped
2 tsp. white wine vinegar

Instructions

Season the steaks generously with salt, place them on a plate, and cover and refrigerate for 2 hours. Remove the steaks from the refrigerator and set aside at room temperature for 1 hour.
Preheat the oven to 200°F. Use paper towels to pat the steaks dry. To a large cast-iron skillet set over medium-high heat, add 1 tablespoon of the oil. When it’s hot and shimmering, add 2 steaks to the skillet and cook, turning once, until well browned, 2–3 minutes per side for medium rare. Transfer the steaks to a heatproof platter, tent with foil, and transfer to the oven. Repeat with the remaining steaks.
To the empty skillet, add the remaining oil, and turn the heat to medium. Add the shallots and cook, stirring continuously, until fragrant, about 30 seconds. Add the port, turn the heat to medium-high, and boil until the sauce reduces to about ¼ cup, 5–6 minutes. Pour in the beef stock and boil until syrupy, 10–12 minutes. Turn the heat to medium, add the cream, and cook until thickened, 6–8 minutes. Stir in the peppercorns, vinegar, and salt to taste.
To serve, remove the platter from the oven and discard the foil. Pour the sauce over the steaks, and serve.

65 Classic French Recipes to Add to Your Repertoire

Beth Galton

Break out the good wine. It’s time to cook the best French recipes.

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Super-Quick Minute Steak

SAVEUR Editors — Mon, 18 Mar 2019 22:15:43 +0000

Minute steak. Matt Taylor-Gross

This pan-grilled sirloin was adapted from French scientist Édouard de Pomiane’s Cooking in 10 Minutes (1930), a revolutionary quick-meal cookbook for its time, in which he writes, “Beef is excellently suited to Express-cookery, since it is delicious when it is served underdone.” Use steak sliced no thicker than an inch to achieve a crispy crust and warm, pink center.

Featured in “3 Classic (and Vastly Underappreciated) Books That Changed the Way We Cook.”

Yield: serves 1-2

Time: 15 minutes

1 1-in. thick bone-in sirloin steak (about 1 lb.)
Kosher salt and freshly ground black pepper
1 tbsp. vegetable oil
2 tbsp. unsalted butter
¹⁄₂ lb. button mushrooms, trimmed and thinly sliced (about 3 cups)
1 small shallot, finely chopped
1 ¼-in.-thick ham slice, finely diced
Lemon wedge, for garnish (optional)
Finely chopped parsley, for garnish (optional)

Instructions

Season the steak generously with salt and black pepper. To a medium cast-iron skillet set over high heat, add the oil. When it’s hot and shimmering, add the steak. Cook, turning once, until well browned on both sides, about 4 minutes per side for medium rare. Transfer the steak to a plate and tent with foil.
Turn the heat to medium and add the butter, mushrooms, and shallot. Cook, stirring occasionally, until the mushrooms are lightly browned, about 5 minutes. Stir in the ham and cook until heated through, 30 seconds.
To serve, discard the foil and scrape the mushroom mixture around the steak. Garnish with lemon wedges and parsley if desired.

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Chicken-Fried Steak with Sausage Gravy

SAVEUR Editors — Mon, 18 Mar 2019 22:50:14 +0000

Photography by Belle Morizio

Cube steaks tenderized by your butcher work best for this American heartland breakfast staple, which first ran in 2013 alongside James Roper’s Kansas game hunting story, “Wild at Heart.” Round out the meal with fried eggs, skillet potatoes, and buttermilk biscuits.

Featured in: “Wild at Heart.”

Yield: serves 4

1 cup buttermilk
1½ tsp. freshly ground black pepper, plus more to taste
½ tsp. onion powder
¼ tsp. cayenne pepper
⅛ tsp. dried oregano
⅛ tsp. ground cumin
2 large eggs, lightly beaten
1½ tsp. kosher salt, divided
1 cup plus 3 Tbsp. all-purpose flour, divided
1 cup vegetable oil
Four 8-oz. cube steaks, about ¼ in. thick
2 oz. fresh pork breakfast sausage meat
2 cups whole milk
Hot sauce (optional)

Instructions

In a medium bowl, whisk together the buttermilk, black pepper, onion powder, cayenne, oregano, cumin, eggs, and 1 teaspoon of the salt. Add the steaks and turn to coat.
To a pie plate or shallow bowl, add 1 cup of the flour.
Position a rack in the center of the oven and preheat to 200°F. To a large cast-iron skillet, add the oil and turn the heat to medium-high. Working in batches, remove the steaks from the buttermilk mixture, then dredge them one by one in the flour mixture, shaking off any excess. When the oil is hot and shimmering, fry the steaks, flipping once halfway through cooking, until golden and cooked through, 5–7 minutes.
Transfer the steaks to a baking sheet fitted with a rack and place in the oven to keep warm.
Discard any oil left in the skillet and place the skillet back on the stove. Turn the heat to medium-high, add the sausage, and cook, using a wooden spoon to break the meat into very small pieces, until browned, 3–5 minutes. Add the remaining flour, and cook, stirring continuously, for 1 minute. Whisk in the milk, bring the mixture to a boil, and cook, whisking occasionally, until the gravy thickens slightly, about 2 minutes. Whisk in salt, black pepper, and hot sauce (if using) to taste.
To serve, divide the steaks among 4 plates and ladle with the gravy.

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Tagliata di Manzo al Balsamico (Grilled Ribeye with Balsamic Vinegar, Parmesan, and Arugula)

Agostini Petroni — Tue, 08 Jun 2021 23:32:04 +0000

Thomas Payne

This beloved Italian steak recipe, which comes to us from journalist Agostino Petroni, is traditionally made using boneless rib steaks. Like most easy everyday dishes, when prepared using super-premium ingredients, tagliata di manzo transcends to the sublime. Petroni’s father, who lives in Emilia-Romagna, marinates the meat in a robust, organic Coratina olive oil before cooking over a wood fire. He then douses the steaks with a generous pour of traditional balsamic vinegar, and tops them with a handful of shaved Parmigiano-Reggiano and a tangle of fresh arugula.

Featured in “You Call It Balsamic Vinegar. In Emilia-Romagna, It’s Black Gold.”

Yield: serves 4

Time: 40 minutes

Three ¾-in. thick boneless ribeye steaks (about 1¾ lb.)
Extra-virgin olive oil
Flaky sea salt and coarsely ground black pepper
Good-quality balsamic vinegar (preferably DOP)
½ cups arugula
⅓ cups coarsely grated Parmigiano-Reggiano

Instructions

To a wide baking dish or large plastic container, add the steaks and enough olive oil just to coat by a thin layer. Turn the meat a few times to distribute the oil and set aside at room temperature while you prepare the grill.
Set up a wood or charcoal grill for direct cooking, or preheat a gas grill to cook over medium-high heat. Place the meat over the flame and cook, turning once, until the surface is browned and sizzling on both sides and the interior reaches 125°F for medium-rare (the meat will continue cooking as it rests), 2–4 minutes per side. Transfer the steaks to a cutting board, season both sides with sea salt and black pepper, and set aside to rest for 5 minutes.
Once the meat has rested, thinly slice crosswise and on the diagonal against the grain. Transfer to a warm platter, drizzle with more olive oil and a liberal pour of balsamic vinegar, and top with Parmigiano-Reggiano and arugula. Season with additional salt and pepper and serve hot.

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