Beefsteak Maremma Style Food

BEEFSTEAK MAREMMA STYLE

Steps:

• Chop the rosemary needles finely with a chef's knife, and place in the mortar with the salt.
• With the pestle, crush and grind it all together into a coarse rub.
• Continue grinding with the pestle as you drizzle in the olive oil, until the mixture has thinned to spreading consistency; cover and set aside.
• Heat the grill thoroughly over a high gas flame or a deep, glowing bed of charcoal.
• Lay the steak on it, and grill the first side for 8-10 minutes, until the meat is well browned and marked.
• Turn onto the other side, and cook for another 8-10 minutes, to brown and mark it.
• Prop the steak up, and holding it with tongs, grill the edges until browned.
• Grill the sides again for equal lengths of time, to cook the steak to doneness.
• The steak may need anywhere from a total of 25-35 minutes to cook to rare, depending on thickness and the heat of your grill.
• It should feel springy to the touch; if you have an instant-read meat thermometer, it should read about 120° when inserted a couple of inches into the side of the steak.
• When done, set the steak on a platter or carving board and immediately brush it with the rosemary paste, coating it lightly on all surfaces.
• Let the steak rest for 10 minutes, allowing the natural juices and the seasoning to permeate the entire cut.
• First cut the large loin and tenderloin sections away from either side of the T-bone.
• Slice each piece on a slight angle into 1/2-inch thick strips, and reassemble them next to the bone.
• Pour over the meat any juices released in carving, and drizzle with a bit of extra-virgin olive oil.

WORLD'S BEST STEAK MARINADE

Steps:

• In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
• Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
• Top with butter and garnish with fresh parsley if desired

FILIPINO BEEF STEAK

Steps:

• Whisk the lemon juice, soy sauce, sugar, salt, and pepper together in a small bowl. Place the sliced steak in a large bowl; pour the lemon juice mixture over the steak and toss to coat. Sprinkle with the cornstarch and lightly mix. Cover with plastic wrap and refrigerate at least 1 hour, up to overnight.
• Heat 1/4 cup vegetable oil in a large skillet. Remove the beef slices from the marinade, shaking to remove any excess liquid. Fry the beef slices in batches in the hot oil until they start to firm, and are reddish-pink and juicy in the center, 2 to 4 minutes per side. Remove the beef slices from the skillet and set aside on a serving platter.
• Heat the olive oil in a small skillet over medium heat. Cook and stir the onion and garlic in the hot oil until the onion is golden brown, 5 to 7 minutes; pour over the beef slices.