Let’s cook a “Tagliata” steak at home
Let’s cook a “Tagliata” steak at home
Ingredients
- 800 g of beef sirloin
- to taste salt
- to taste pepper in grains
- Rosemary Fresh
- Extra virgin olive oil Il Casolare
Instructions
- Place the sirloin on a cutting board and massage it for a few minutes with extra virgin olive oil.
- Place the meat on a hot grill, griddle or non-stick pan.
- Let it cook for about 10 minutes, flipping it over as little as possible.
- After you remove the steak from the pan, let it rest on the cutting board for a few moments.
- Slice on the diagonal and serve.
- Add salt, pepper, rosemary and extra virgin olive oil.
Today Chef Massimo Infarinati will teach you how to prepare Tagliata, a classic red meat recipe where the steak is sliced before serving. A few tips before we start:
Tagliata: what cut of beef should we choose?
Beef sirloin is undoubtedly our best choice. It offers a perfect balance between the fatty part on the outside and the lean part on the inside, making your steak tender and tasty.
- Buy extra fresh meat:
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The fatty part should be very white, never yellow.
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The lean part should be purple-red, uniform, with no dark spots.
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The meat should look wholesome and elastic, and emanate a very delicate, almost imperceptible aroma
How should we cook our steak?
You can cook your tagliata on the grill, on a plate or a non-stick pan, as long as it is sizzling hot. When placed on the pan the meat will instantly form a delicious crisp protective coating that will prevent the loss of juices and keep your steak soft and moist.
Chef Infarinati recommends massaging the steak with extra virgin olive oil before cooking it, to impregnate its fibers and enhance its taste. He selected Il Casolare Grezzo Naturale Farchioni Riserva 1780, an unfiltered extra virgin olive oil made from 100% Italian olives of the following cultivars: Leccino, Peranzana and Coratina.
This extra virgin olive oil is characterized by strong fruity notes and an intense flavor. It will boost the taste of our steak if we use it both before cooking it and afterward, with a final drizzle.
Once the meat is in the pan or on the griddle, this is what you are supposed (not) to do:
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Do not press it and do not poke it with your fork, or you will release the precious juices it contains.
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Do not add salt, as sodium chloride would draw liquids to the surface of the meat, giving it a “steamed” look.
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Flip it as little as possible.
When your steak is done, the Chef recommends letting it rest on a carving board for a few moments. Slice the steak on the diagonal, and serve it as you wish, adding pepper, salt and the inevitable drizzle of unfiltered extra virgin olive oil.
