PICANHA

• In the absence of a grill and spit, let's arm ourselves with a griddle and seasoning. Firstly, salt on both sides of the meat. first of cooking.
• Blend a mixture of herbs (sage, rosemary and garlic), add pepper and sprinkle on the slice.
• Boil a non-stick frying pan (or steak pan for PROs) with a drizzle of Apulian olive oil and brown the slice well for about 4 minutes on each side.
• Once well browned, lower the heat and bring to your preferred cooking temperature: if you are a true Mannarini, you don't need thermometers but just the right touch.
  Medium 45-50°- Medium 55° Well cooked 60-65°.
• Mannarino's touch: making meat SUCCULENT is mandatory make sure the fat cooks first, releasing an explosion of flavour.

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