Bistecca with Arugula
A spectacular 32 ox Japanese Wagyu Bone-in Ribeye with Arugula, drizzled with Aceto Balsamico.
by Chef Giovanni Luciani, Che Fico, San Francisco, Photo by Paul Guintu
Ingredients
- 32 oz (≈ 900 g) Bone-in Japanese Wagyu Ribeye
- ½ head Garlic
- 40 g (≈ 3 tablespoons) Unsalted Butter
- 5 g (≈ 1 teaspoon) Rosemary
- 5 g (≈ 1 teaspoon) Thyme
- 100 g (≈ 4 cups) Arugula
- 5 g (≈ 1 teaspoon) Partanna Extra Virgin Olive Oil
- 10 g (≈ 2 teaspoons) 15-Year Aceto Balsamico
- 10 g (≈ 2 teaspoons) Sel Gris (gray sea salt)
- To taste Black Pepper
- 5 g (≈ 1 teaspoon) Fleur de Sel
Method
- Pull the steak out to temper for 20 minutes and season with sel gris and black pepper.
- After 20 minutes, brown the butter in a carbon fiber or cast iron pan, and add thyme, rosemary, and garlic.
- Gently sear the ribeye on all sides, then finish in a wood-fired oven.
- Remove the ribeye when it reaches an internal temperature of 110°F (43°C).
- Rest the steak and brush with the remaining butter and aromatics.
- Cut the steak off the bone and slice into ¾-inch (2 cm) slices.
- Brush the cut part of the bone and steak with more butter and finish with fleur de sel.
- Dress the arugula with 5 g Partanna olive oil and kosher salt in a bowl; place on the bone side of the plate.
- Finish the salad with 15-year Aceto Balsamico.
Chef Giovanni LucianoWriter
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