1 steak on the bone weighing at least 1.5-1.8 kg (bear in mind that 30% of the weight will be bone)
There are two schools of thought when it comes to the cut, one favours the fillet, delicious and generally soft as butter; the other prefers sirloin, not as “buttery soft” but much more tasty.
extra virgin olive oil
pepper (freshly milled if possible)
The first thing to do is procure a griddle or grill; the ideal thing, to tell the truth, would be a barbecue...
There are two rules for a good “Tagliata”: the meat must be good and, when you cook it, it mustn’t be straight out of the fridge! In fact the meat should be at room temperature, or better still between 30 °C and 40 °C.
If you use a griddle wait until it becomes red-hot; while if you have the possibility of using a barbecue, rake the embers so they are even, trying not to disturb them too much. The embers are ready when they have produced a little ash, otherwise they may play a nasty joke on you – burning the meat! Around here, we say that the fire is ready when it has a “white face”. The high temperature of the griddle (or embers) immediately sears the meat, preventing it from losing its juices and keeping it tender and tasty. When you come to cook it, the meat should be at room temperature (at least) so there isn’t too much of a difference between it and the griddle, which would burn the outside and leave the inside cold. Take your steak, sprinkle it with coarse salt on both sides and put it over the heat. Don’t worry about the salt, the meat will only absorb the necessary amount. The salt also helps close the meat’s pores and therefore keep the juices inside, so that the steak doesn’t burn but cooks perfectly. Cook it on one side and then the other, for 3-5 minutes each side or according to the thickness of the steak and how well you like it done. Then stand it “upright” on the griddle, resting on the bone so the parts closest to it cook as well. When it’s ready, remove the steak from the heat and, without detaching the meat from the bone, cut it in slices about 1.5-2 cm thick in a fan shape; then put it back on the griddle for a moment so that the inside can cook perfectly (but don’t overdo it or the meat will become tough!). Arrange the “fan” of slices on a serving dish together with the bone: it’s not exactly chic to nibble at the meat that’s left on the bone, but it’s the best part, absolutely mouth-watering! Once on the plate, sprinkle your Tagliata with some freshly ground pepper, finish off with a drizzle of olive oil and... buon appetito!