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We cooked this last night and it was fantastic! As with any steak dish, a great deal has to do with the quality of the meat. We had dry-aged boneless ribeye that my father-in-law bought. With that meat, this preparation was flawless. We prepared half of the meat with this Tagliata di Manzo recipe and the other half with a steak sauce from Peter Lugar's in Brooklyn. The only leftovers were the Peter Lugars. Tagliata di Manzo won hands down!
I make only two suggestions. DON'T leave out the garlic and rosemary. I served a healthy dose to myself and I loved the the flavor of the sauteed garlic and rosemary along with the tender beef! Also, because I heated the cast iron pan over a barbeque to very high heat, I added sea salt to the pan before putting in the steak. That kept the skin from burning/blackening. I added a bit more salt underneath when I flipped it. I'll defnitely make this dish again!
Buy a little good quality steak and prepare it very quickly in a cast iron skillet with rosemary sprigs and garlic cloves. Amazing - you can make it for guests - and requires almost no preparation. Lightly smash the garlic cloves and the peels will come off easily. Add a salad or vegetable or potato dish on the side.
Ingredientes
- 1/3 cup olive oil
- 12 whole garlic cloves, peeled
- 2 sprigs rosemary
- 2" thick boneless steak - rib eye or strip
Direcciones
- Put oil & cloves in a pan over med-high heat. Stir a little until garlic is pale gold. Turn off heat, add rosemary and toss. Put a cast iron (or other heavy) skillet on stove at high heat. When hot, add steak. It should sizzle & smoke quickly. Turn it over and sprinkle the dark brown side with salt and give the other side 2-3 minutes. Sprinkle more salt. Put on cutting board and cut slices ½ â thick. The meat will be very rare. Turn up heat to medium under garlic pan. As it is getting hot, put in the slices along with any juices and cook & flip them for a minute. Sprinkle ground pepper and a little more salt. Serve on a warm platter with olive oil poured over (leave out garlic and rosemary).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 2 servings | |
| Calories 352 | |
| Calories from Fat 323 | 92% |
| Total Fat 36.58g | 46% |
| Saturated Fat 5.23g | 21% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 95mg | 3% |
| Total Carbs 7.29g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 0.16g | 0% |
| Protein 1.16g | 2% |
Evaluaciones
15 de Marzo de 2011
Great recipe i loved it!!! So over the past couple months I have really gotten into cooking steak on my new barbecue. I find that there are few things as gratifying as getting the meat to that perfect medium rare center. Getting to that point though is extremely tough and i am always either overcooking or under cooking it. Then i found the solution from a very unlikely source, technology. After burning a steak one too many times, i decided it was time to get some professional help from a digital thermometer. I got one of the models that talked to me and told me when my steak was perfectly cooked. I am so excited that now I can have a perfectly cooked steak every time. I would highly recommend purchasing a digital thermometer.
http://www.digitalthermometersnow.com/Yo he cocinado/probado esta receta
11 de Agosto de 2011
followed the recipe but i used 1 tsp of dried rosemary instead of fresh ones. Hubby loved it. He said the meat was cooked well (and he has complimented by friends of his awesome grilled steaks) and this is my first attempt to even mess with one. Plated it with baked sweet potato fries and mixed greens with sweet pickle relish as dressing.Yo he cocinado/probado esta receta
