© by Mike McColl, with styling by Mia Bachmaier
SERVES 1 TO 2
This is a traditional Italian way to serve a very nice steak, generally a striploin, rib steak, or tenderloin. I’ve used a striploin here. Basic grilling shows off the marvellousness of the steak, with nothing more than some fresh herbs and greens, shaved Parmesan, and a good drizzle of extra-virgin olive oil. The steak should be the best you can find, and be cooked rare to medium-rare.
1 BIG STRIPLOIN STEAK (ABOUT 2 INCHES THICK)
1/2 TEASPOON SALT
1/2 TABLESPOON UNSALTED BUTTER (APPROX.), SOFTENED
1 CUP LOOSELY PACKED FRESH TENDER HERB LEAVES (SAGE, PARSLEY, THYME) OR SMALL-LEAF GREENS (ARUGULA OR LAMB’S LETTUCE)
PARMESAN CHEESE, FOR SHAVING
EXTRA-VIRGIN OLIVE OIL
FRESHLY GROUND BLACK PEPPER
SEASON YOUR STRIPLOIN with salt (about 1/4 teaspoon per side). Let sit at room temperature while you prepare your grill.
PREPARE YOUR CHARCOAL GRILL to one-third cooler than peak heat, or heat your gas grill to medium-high (preheated on High for 10 minutes, lid closed).
SLATHER BUTTER on one side of the steak. Grill, buttered-side down, for about 3 minutes, until steak can be flipped without sticking. Flip steak, then grill for 2 minutes. Continue cooking, flipping as often as you like, to develop a crust and until rare to medium-rare (approaching 120°F when tested with a meat thermometer or pinky-red inside with some red meat in the centre when checked with a small incision).
USING TONGS, gently hold the fat cap against the grill until seared; 30 seconds to 1 minute should do the trick (the cap should begin to blister, sputter, and darken a little). Remove your steak from the grill and let rest loosely wrapped in foil for at least 5 minutes.
USING A VERY SHARP KNIFE, cut your steak across its width into 1/4-inch slices. Serve on a platter or right on your carving board. Toss herbs or greens on top. Using a vegetable peeler or cheese shaver, shave Parmesan overtop. Liberally drizzle olive oil over everything. Sprinkle with salt, to taste, along with a few grinds of pepper. Just brilliant!