This classic Italian steak dish is known to most people as porterhouse steak, similar to T bone. As with most Italian dishes the quality of the meat and the simple preparation makes this dish stand out.
INGREDIENTS
1.5kg T Bone steak
Coarse sea salt
2 tablespoons of the best virgin olive oil.
1 Garlic clove crushed
3 sprigs of Rosemary bruised
Black pepper
METHOD
The evening before salt the steak. A tip from Samin Nosrat of SALT FAT ACID HEAT fame.
Preheat oven 200⁰C
In a tray add the Olive oil, garlic and Rosemary.
Place a pan that can go in the oven over a high heat, when it’s smoking, quickly sear the beef all over.
Now place the pan in the oven. Cook until it is to your liking. Use a meat thermometer to confirm it is ready. 120⁰C for rare 130⁰C for medium.
Once you are happy with degree of cooking remove the steak, and add it to your tray. Allow the beef to rest in the infused oil for 10 minutes.
Carve and serve with crispy roast potatoes and a green salad.
Original recipe Ben O’Donnell
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