I rarely order steak when I dine out these days (unless it is at some famous grill restaurant or fine dining) as I can buy very good meats at a meat grocer (eg mmmm) & cook them at home easily myself! It seems like steak is the easiest thing to cook when you have a good piece of meat & I sometimes wonder how many restaurants can do it so bad – mostly because done at the wrong temperature!
There seems to be very many approaches to cooking steak. For now, I find the GR (Gordon Ramsay) method of a chargrilled steak suits me fine (Heston Blumenthal use a very different method of flipping the meat every 15 seconds! ).
Basically you need to have the meat at room temperature (means you take it out of the fridge for at least 1/2hr), lightly season with sea salt & coarse black pepper, grease a very hot skillet (I use the fat cut from the striploin or ribeye to grease the pan), and place the steaks on the the skillet w/o crowding, turn once, lightly touch the meat to feel for done-ness, add a small blob of butter to give it a nut brown finish, base the sauce over & let the steak soak in the flavour. You then turn off the fire & lift the steak off the pan to rest on a serving board & rest for 5minutes or longer to let the meat relax & redistribute the juices (please do see Heston Blumenthal’s very entertaining video here on the human press..lol.,to understand why). 🙂
The ribeye in the top picture (& in the plated tagliata di manzo below) has been aged in the fridge for 48hrs. Aging is supposed to intensify the flavour & also tenderise the steak. There is a lot of literature on this. For now I do not find significant difference whether the meat is aged for 48hrs or not, and I am happy just having the steak w/o aging. My views may change later though if I know more!
For the tagliata (Italian sliced beef), we just need to plate it nicely with rockets & 1/2 cherry tomatoes lightly tossed with sea salt, extra virgin olive oil & balsamic vinegar on a serving board, like so below.