Reggiana steak

INSTRUCTIONS FOR USE:

• Salt on meat first cooking salt on both sides.
• Boil non-stick frying pan or grill pan for PRO, drizzle with Apulian olive oil and brown the rib steak well for about 6 minutes per side.
• Once well browned lower the heat slightly and bring to your preferred cooking temperature, if you like your meat rare remove the fillet part and continue cooking the sirloin. If you are a true Mannarini you don't need thermometers but the right touch. Medium 45-50°- Medium 55° Well cooked 60-65°.
• Mannarino's touch, to make the meat TENER is mandatory Let it rest after cooking for about 2-3 minutes off the heat. Sprinkle with salt before biting into it.

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