1 kg T-bone steak
50 g Rocket
50 g Parmigiano Reggiano PDO
50 g Butter
Coarse salt to taste
Traditional “Extra Vecchio” Balsamic Vinegar of Modena PDO
Wash and dry the rocket and then arrange it as an accompaniment to the dish together with the shavings of Parmigiano Reggiano PDO cheese.
Trim any excess fat from the surface of the meat and heat the frying pan. When it is sizzling hot, add the butter and the steak, and then reduce the heat.
Cook the meat for about 2 minutes per side (be careful not to pierce the steak when flipping it to avoid letting the juices run out).Put the steak in a preheated oven at 180°C for about 15/20 minutes. Then leave to rest for 3/4 minutes before placing the meat on a cutting board. With a smooth-bladed knife, slice it into pieces approximately ½ cm thick. Arrange on a serving plate, accompanying it with the rocket and Parmigiano Reggiano PDO shavings. Drizzle with Traditional “Extra Vecchio” Balsamic Vinegar of Modena PDO.