Tagliata - Pan Seared Steak with Arugula and Balsamic Demi-glace
A classic Tuscan dish featuring pan-seared steak served over arugula with a balsamic demi-glace.
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- •1 pound Strip steakChianina cow, aged 3-4 weeks
- •SaltGenerously applied
- •Clarified butterFor searing
- •ArugulaFor serving
- •ParmigianoShavings for garnish
- •Balsamic vinegarFor demi-glace
- •Olive oilInfused with arugula
- 1
Generously salt the steak and let it rest in the refrigerator for two hours.
2h 0m
- 2
Remove steak from the fridge and let it rest at room temperature for 30 minutes.
30 min
- 3
Heat a thick pan made of cast iron or carbon steel over high heat.
5 min
- 4
Add clarified butter to the pan and sear the steak on one side without touching it.
3 min
- 5
Flip the steak, add more butter, and baste the surface.
3 min
- 6
Sear the sides of the steak quickly.
1 min
- 7
Let the steak rest for 5-10 minutes to redistribute juices.
10 min
- 8
Deglaze the pan with demi-glace and balsamic vinegar to make a glaze.
5 min
- 9
Slice the steak and serve over a bed of arugula with Parmigiano shavings and arugula-infused olive oil.
5 min
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