Paved the plate

A nice beef pavé is always good:

it's at the plate or on the grill as in a beautiful heavy cast iron skillet,

the important thing is that it is cooked as simply as possible and without errors.

Just recently, for that matter:
a slice of beef four centimeters thick and a marinade at room temperature with the aromas you prefer.

As long as they are in minimum quantities.

I prepare well.

Ingredients per person:

Preparation:

At least an hour before cooking remove the meat from the fridge. Slightly cut any external fat but avoid cutting the meat.

Season it with half a clove of squeezed garlic, a nice pinch of oregano, very little red wine and good olive oil.

Let stand at room temperature by turning a few times.

Heat the grill or, at will, the embers, the grill or the heavy cast iron pan.

Bring the food warmer to 100 ° and place the plates on which the pavé will be served.

If you use the electric grill it must be adjusted to the maximum.

Place the slices on the hot grill and, if you use an electric grill, close it holds it up at least one centimeter from the top of the meat.

Turn it over after two minutes and cook for a maximum of two more minutes on the other side.

Then wrap it well in aluminum foil and let it rest in the food warmer (now off) for five minutes.

Remove the pavé from the aluminum, place it on a hot plate and season with fleur de sel (or coarse sea salt, for lack of anything else ...), freshly ground black pepper and olive oil.

Enjoy small morsels.

Buon appetito!

ADVICES AND NOTES:

•  text-only recipe
• The flavors for marinating meat are quite subjective; sometimes I prefer rosemary instead of oregano and in that case, if I choose cooking in the hot cast iron pan, I put a sprig of rosemary in the pan.
• Salt can be added just before tightening the aluminum foil but only after about thirty seconds from having removed it from the heat.
• In my dish I am satisfied with salt, pepper and extra virgin olive oil: a good cut of meat requires nothing else; however, nothing prohibits the use of a herb butter or a hot sauce according to one's taste.