Tuscan Beef Tagliata with Rocket and Shaved Parmesan

Ingredients

• 1 rib-eye steak, bone-in, about 600 g and 4 cm thick
• 1½ tsp flaky sea salt
• 1 tsp coarsely cracked black pepper
• 1 tbsp olive oil
• 1 sprig rosemary
• 2 cloves garlic, crushed
• 20 g unsalted butter
• 80 g wild rocket
• 40 g Parmigiano-Reggiano, shaved with a peeler
• 2 tbsp extra-virgin olive oil
• 1 tbsp aged balsamic vinegar
• Flaky sea salt, to finish

Instructions

1. 1

   Remove the steak from the fridge 30 minutes before cooking and pat dry. Season all over with salt and cracked pepper.

2. 2

   Heat a heavy cast-iron skillet over the highest heat for 3 minutes until it begins to smoke. Add olive oil.

3. 3

   Sear the steak for 3 minutes without moving, then flip. Add butter, rosemary, and garlic to the pan. Baste the steak continuously with the foaming butter for 2–3 minutes for medium-rare (internal temp 52 °C).

4. 4

   Rest the steak on a wooden board, loosely covered, for 5–6 minutes. Do not skip this step.

5. 5

   Spread the rocket on a large serving platter. Drizzle with extra-virgin olive oil and half the balsamic.

6. 6

   Slice the steak thinly against the grain and fan the slices over the rocket. Scatter Parmesan shavings over the top, drizzle with remaining balsamic, and finish with a few flakes of sea salt.