Tagliata di manzo

Method

1. 1 Leave the 3 cm thick piece of beef out for 1 hour to reach room temperature.
2. 2 Sear a very hot cast iron skillet for 3 minutes on each side without any seasoning other than a little oil.
3. 3 Only add salt after pan-frying; salting it beforehand will cause the meat to release its juices and prevent it from browning.
4. 4 Pour hot oil with garlic and rosemary over the meat and cook for 2 minutes.
5. 5 Let it rest for 8 minutes, then slice thinly across the grain and arrange in a fan shape on a plate.
6. 6 Sprinkle with coarse salt, pepper, rumcola, grated parmesan, and drizzle with olive oil and lemon juice.

With an appliance

• Charcoal grill 35 min

  Grill directly over charcoal for 3 minutes on each side, then let it rest for 8 minutes; char marks on the grill are a sign of tagliata.