Ingredients
Serves:4
2 beef steaks, each weighing 17 oz. and cut to a thickness of 0.5 inches
-
Vignoli Extra Virgin Olive Oil IGP Toscana - Medium, as needed
Coarse sea salt, as needed
Freshly ground black pepper, as needed
1 lemon with edible peel
- 2 beef steaks, each weighing 500g and cut to a thickness of 1.5cm
- Vignoli Extra Virgin Olive Oil IGP Toscana - Medium, as needed
- Coarse sea salt, as needed
- Freshly ground black pepper, as needed
- 1 lemon with edible peel
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Mar23_Bistecca_Ingredients-1_Web_{width}x.jpg?v=1680594373)
Preparation
Brush both sides of the steaks generously with Vignoli Extra Virgin Olive Oil IGP Toscana - Medium.
Heat a non-stick skillet until hot, then cook the steaks for 3-5 minutes on each side, flipping twice, to your desired doneness
Remove the steaks from the skillet and let rest on a wire rack for 3 minutes. Season with salt, pepper, and grated lemon zest, slice into strips, and drizzle with a bit more Vignoli EVOO before serving. Enjoy!
- Brush both sides of the steaks generously with Vignoli Extra Virgin Olive Oil IGP Toscana - Medium.
- Heat a non-stick skillet until hot, then cook the steaks for 3-5 minutes on each side, flipping twice, to your desired doneness.
- Remove the steaks from the skillet and let rest on a wire rack for 3 minutes. Season with salt, pepper, and grated lemon zest, slice into strips, and drizzle with a bit more Vignoli EVOO before serving. Enjoy!
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![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Mar23_Bistecca_In-Progress-1_Web_{width}x.jpg?v=1680594393)
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Mar23_Bistecca_Final-7_Web_{width}x.jpg?v=1680594421)
![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Mar23_Bistecca_Final-8_Web_{width}x.jpg?v=1680594423)
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![](http://shop.vignolifood.com/cdn/shop/files/VIFA_Ricette_Mar23_Bistecca_Final-2_Web_{width}x.jpg?v=1680594416)
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