Tasty Tagliata

April 30th, 2013 § 0 comments

HG/BSK’s Colorado buddies, Mike R. and Trish L., have left snow packed Crested Butte for a visit to sunny (parched) New Mexico. So, What’s for dinner? HG/BSK decided upon robust food for this robust couple (they ski, ride horses, hunt and probably wrestle bears). A tagliata, steak prepared the Italian way. A thick (one and a half inches) rib steak was marinated for a few hours in some olive oil after being covered in crushed pepper corns, sliced garlic and sprigs of rosemary. The oven was revved up to 450 degrees. A big, black, well used cast iron pan got a light layer of coarse sea salt and was popped into the oven to heat for some 35 minutes (wanted to give the steak a good seared black/brown crust). Steak went into the hot pan and back in the oven for six minutes and then turned for another four minutes of cooking. An important step is to let the meat rest for a good 8 minutes of so before slicing so as to let the natural juices settle. Result was rare and delicious (and, as a bonus, smokeless unlike stove top preparation.) BSK surrounded the sliced meat with arugula enlivened with lemon juice and shavings of parmesan. Served it with penne topped with sauteed oyster mushrooms. Happy carnivores drank lots ot pinot noir and barbera d’alba.

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