Rib Eye Rub Fiorentina Style Ala Mario Batali Food

DRY-RUBBED RIB-EYE

Steps:

• Combine all of the dry ingredients in a bowl. Use your fingers to make sure that all of the ingredients are evenly distributed. Rub the outside of each steak generously with the rub. Wrap each steak in plastic wrap and refrigerate for at least 24 hours, 2 to 3 days is better. This will make the steak taste like it has been aged.
• Preheat a gas or charcoal grill. Brush and oil the grill to loosen and remove any crud. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking. Right before cooking remove the plastic wrap and lightly oil the steaks. Place the steaks on a very hot grill to put a char on both sides of the steak. When both sides of the steak have become well charred move the steak to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove the steak from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain. Drizzle with extra-virgin olive oil and serve immediately.

RIB-EYE STEAK RUB

Steps:

• Combine all ingredients, except oil, in a large bowl. While stirring, add olive till the mixture is a "slushy" consistency. Submerge steaks in mixture, rubbing it into the surface of the steaks. Marinate steaks in mixture for approximately 30 minutes. Preheat grill to 425 to 450 degrees F and place steaks on grill, flipping halfway through. To cook a 16-ounce steak to preferred doneness, cook for: rare, 2 to 3 minutes on each side, medium-rare, 4 to 5 minutes on each side and medium, 6 to 7 minutes on each side

RIB EYE RUB FIORENTINA STYLE ALA MARIO BATALI

Steps:

• Combine the rosemary, sage, thyme, salt & pepper in a small bowl mix well. Pat the steak dry & coat it all over with the herb mixture. Place olive oil in a small dish and add garlic. Allow mixture to steep for several hours. Drizzle one tlb of olive oil over one side of the steak to moisten the herb mixture, and rub it in gently so it will adhere to the meat. Turn the steak over and moisten the other side with the remaining olive oil. Place on a plate, cover with plastic wrap and let stand at room temperature for 30 minutes to one hour. Preheat gas grill or prepare a hot charcoal grill with enough coals to last 25 minutes. If possible, leave center of the grill without coals or flame. Place the steak on the grill over the coals and sear on each side for 2 - 3 minutes. Move to cooler part of grill and cook until internal temperature reaches app. 116 degrees. Place steak back directly over the coals, or flame, and finish until steak reaches 120 degrees, turning over once. Transfer to cutting board and let rest for app. 10 - 15 minutes. Then carve steak family style and serve.

BISTECCA ALLA FIORENTINA (TUSCAN PORTERHOUSE)

Steps:

• Press chopped rosemary onto both sides of porterhouse steak; set onto a plate and allow to marinate at room temperature for 1 hour.
• Start an outdoor grill using hardwood charcoal, such as hickory. When coals are white and glowing, arrange for high heat.
• Gently brush or rub olive oil onto steak, then season to taste with sea salt and pepper.
• Place steak onto grill, and cook until a dark, golden brown (not burnt) crust forms, 5 to 10 minutes depending on thickness of meat. Turn over, and continue cooking until golden on the other side, 5 to 10 minutes more. When finished, place steak onto a platter, and allow to rest for 10 minutes.
• To serve, remove the two pieces of meat from the bone, and replace the bone onto the serving platter. Trim any unwanted fat from the round (tenderloin) steak, slice into 6 equal pieces at an angle to the grain, and fan out on one side of the bone. Slice the rectangular (loin) steak into 1/4-inch slices at an angle to the grain. Fan out on the other side of the bone. Finish by garnishing the platter with lemon wedges and a sprinkle of additional sea salt.

BATALI'S SIMPLE PENNE ALL'ARRABBIATA

Steps:

• Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
• Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat. Add the tomato paste and pepper flakes. Reduce the heat to low and stir just until fragrant, about 4 minutes.
• Stir in the tomatoes, and remove from the heat.
• Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
• Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated.
• Season with salt if necessary, then add 4 tablespoons olive oil, tossing well.
• Serve immediately, with freshly grated Parmigiano-Reggiano cheese on the side.

RIB EYE RUB FIORENTINA STYLE ALA MARIO BATALI

Steps:

• Combine the rosemary, sage, thyme, salt & pepper in a small bowl mix well. Pat the steak dry & coat it all over with the herb mixture. Place olive oil in a small dish and add garlic. Allow mixture to steep for several hours. Drizzle one tlb of olive oil over one side of the steak to moisten the herb mixture, and rub it in gently so it will adhere to the meat. Turn the steak over and moisten the other side with the remaining olive oil. Place on a plate, cover with plastic wrap and let stand at room temperature for 30 minutes to one hour. Preheat gas grill or prepare a hot charcoal grill with enough coals to last 25 minutes. If possible, leave center of the grill without coals or flame. Place the steak on the grill over the coals and sear on each side for 2 - 3 minutes. Move to cooler part of grill and cook until internal temperature reaches app. 116 degrees. Place steak back directly over the coals, or flame, and finish until steak reaches 120 degrees, turning over once. Transfer to cutting board and let rest for app. 10 - 15 minutes. Then carve steak family style and serve.