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Tagliata of ribeye with Pecoraro Aceto Balsamico 9 years

Rezept: Steak Tagliata mit Pecoraro Aceto Balsamico

Ingredients

For 2 portion(s)

~500g ribeye, 3-4cm thick
40ml neutral oil (sunflower)
50g butter
1 bunch of thyme
3 cloves of garlic, peeled and lightly crushed
9 year old Pecoraro Aceto Balsamico

Preparation

  1. Pat the steak dry with a piece of kitchen roll. Then season generously with sea salt and freshly ground pepper.
  2. Preheat a medium-sized frying pan to the highest heat. Add the oil and heat until smoking.
  3. Carefully place the piece of meat in the pan and fry for 2 to 3 minutes on each side until a crust forms.
  4. Reduce the heat and add the butter, thyme and garlic to the pan. Then use a spoon to continuously pour the flavored butter over the steak until the internal temperature reaches 56°C (medium-rare).
  5. Remove the steak from the pan and leave to rest for 5 minutes before cutting. Then refine with 9-year-old Pecoraro balsamic vinegar.

Tips for the recipe

Traditionally served with a rocket and tomato salad.

Time:15 min Preparation

Dessert

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