TAGLIATA OF BONE-IN RIB EYE WITH ARUGULA
- 2 tablespoons sugar
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon hot red pepper flakes
- ¼ cup porcini mushroom powder
- 5 garlic cloves, minced
- ¼ cup extra-virgin olive oil, plus about 1 tablespoon
- One 3- to 3½-pound bone-in rib-eye steak, about 3 inches thick
- 3 cups trimmed arugula, washed and spun dry
- Fine sea salt
- Great extra-virgin olive oil for drizzling
- Balsamic vinegar for drizzling
Instructions:
- IN A SMALL BOWL, combine the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic, and ¼ cup olive oil and stir well to form a thick paste with the consistency of wet sand.
- Rub the paste all over the steak, coating it evenly. Wrap tightly in plastic wrap and refrigerate for at least 12 hours, or overnight.
- About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Place the steak on a plate and let come to room temperature.
- Preheat a gas grill or prepare a fire in a charcoal grill (use enough coals to keep the fire going for about 25 minutes).
- Put the steak on the hottest part of the grill, cover, and cook, turning every 6 to 8 minutes, for about 25 minutes for medium-rare; the internal temperature should be 125°F. Transfer to a carving board and let rest for 15 minutes.
- Meanwhile, dress the arugula with about 1 tablespoon olive oil and season with sea salt to taste.
- Slice the meat against the grain into ½-inch- thick pieces.
- Arrange on plates or a platter, drizzle with olive oil and balsamic vinegar, and top with the arugula. Serve immediately.