Manzo alla Griglia

A dark, fire-marked crust that cracks under the knife, revealing tender red meat. The scent of charred rosemary and garlic infuses the juices as the meat rests.

• Prep time: 10 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 571
• Protein: 40 g
• Carbs: 1 g
• Fat: 43 g

Ingredients

• 800 g Beef ribeye steak ( as one thick piece )
• 3 tbsp Extra virgin olive oil ( for coating )
• 2 piece Garlic ( cloves, crushed )
• 2 piece Rosemary ( whole sprigs )
• 1 piece Citrus limon (L.) Burm. f. ( cut into wedges )
• 2 pinch Gray sea salt ( for final seasoning )
• 1 pinch Black peppercorns ( crushed )

Instructions

1. Tempering and preparation

   Take the meat out of the fridge one hour before cooking to let the fibers relax. Dry the surface with a cloth to ensure a good sear. Rub with olive oil.

2. Intense searing

   Place the meat on the scorching hot grill. Do not touch it until it releases naturally, indicating the crust has formed. Flip and repeat to create grill marks.

3. Aromatic resting

   Place the meat on a board. Crush garlic and rosemary over it, cover loosely with foil. The juices will redistribute, and the meat will become supple to the touch.

Chef's tips

• Never salt the meat before searing, it draws out moisture and prevents a proper crust from forming.
• Use tongs, never a fork, to avoid piercing the meat and losing the juices.

Storage

Consume immediately after resting. Leftovers can be served cold in a salad.