Perfect Steak alla Tony

I think Salt Bae is a curious character, part butcher part entertainer and restauranteur. Still not sure how he managed to get on the piutch at the World Cup final.

I am not sure my idea of a perfect steak involves the salt falling of his sweaty, hairy forearm, but each to their own I suppose.

I have always been a Bourdain fan-boy.

In times of important matters such as the perfect steak I always return to Tony Bourdain. His description of resting, rather his mantra of ‘Leave it the Fuck alone’ rings in my head. This is the most important part of the process, where the magic happens.

Ingredients

1 x Rib Eye Steak, about 1.5 inches thick

Maldon Sea Salt

Cracked Black pepper ( green and red can be allowed)

1. Bring the meat to room temperature for one hour ( MUST DO)

2. Get the griddle screaming hot. Sometimes hard to do without setting all the alarms off and getting a visit from the fire brigade. If you can cook outside over charcoal or wood, then you go up a level.

3. Sprinkle with sale and pepper, and grill each side for 2 mins each.

4. ‘Leave it the fuck alone’ on a board for 5-7 minutes. DO NOT TOUCH.

We once had a family dinner in Florence when the young ones had Bistecca alla Fiorentina each. Now a T-Bone is essentially both a sirloin and a fillet on the bone. Nobody is mad enough to go to a restaurant and order two steaks. Towards the end of dinner, youngest’s hands were so sore from carving that Mama had to help her.

Great steak should be shared, eat as much or as little, but let it melt away, and quietly toast Tony.