[Recipes
Bistecca Intagliata
This surprisingly quick and easy dish emphasizes quality and presentation. The steak is pan seared and then gently sliced and fanned across the dish before serving. By using minimal ingredients, this preparation allows the flavor of the meat to shine. The key is to use only the finest Angus beef as well as 100% extra virgin olive oil. Chef Genarro De Liso serves the dish at Chianti with seasonal vegetables and potatoes, however also suggests preparing a simple pasta accompaniment using the leftover garlic olive oil from the pan as a sauce.
| Serves: | 2 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 00:20 |
Cuisine: | Italian |
| Difficulty: | Easy | Meal Type: | Dinner |
| Main Ingredient: | beef | Dish Type: | Main Course |
| Main Cooking Method: | Pan Fry | Season/Occasion: | Any Occasion |
Recipe
Ingredients
- 1 New York Black Angus Steak
- 1 garlic clove
- 2 Tbsp. 100% extra virgin olive oil
- 1 sprig of rosemary
- (to taste) salt & pepper
Directions
Pat steak dry and season with salt and pepper. Peel and slice garlic and remove stem from rosemary. Sautee garlic and rosemary in olive oil until garlic is crisp. Add steak to pan and sear 3-5 minutes per side. Remove steak from pan and place on cutting board; let rest for 5 minutes.
Carefully slice steak into ½ inch –thick slices and fan across a plate before serving. Generously drizzle olive oil, garlic, and rosemary from pan atop the steak and serve immediately.