Components
- 1 kg of alkatra myolo, which is also known as alkatra heart or alkatra center
- 3 tablespoons of fleur de sel (or coarse salt)
- 1 teaspoon of brown sugar
- add butter to the bottle according to taste
Mode of preparation
- In a small bowl, combine the salt with brown sugar (if using coarse salt, crush it with a mortar and pestle to create smaller pieces).
- Divide the meat into 4 sizable portions (approximately 15 cm by 4 cm) and thoroughly pat them dry using a dishcloth or paper towel. Put the pieces in a bowl and evenly coat them with the sugar and salt blend, using your hands to ensure the entire surface is covered.
- Cover the bowl (or wrap it with plastic) and place it in the refrigerator for two days. After the first day, uncover the bowl, pour out the liquid that has accumulated, and flip the pieces of meat. Then, cover it again and return it to the refrigerator – during this period, the meat will absorb the flavors more intensely and lose some moisture, while its color will shift from bright red to a deeper brown.
- After the second day, move the meat to a baking tray and allow it to air dry in the refrigerator for an additional day – this process helps to dry out the surface of the meat.
- Once the curing period is over, take the meat out of the refrigerator and slice each piece into two halves, yielding a total of 8 servings. This thicker, more square-shaped cut will result in a red center. If you want a thinner steak, you can slice through the middle of each piece without cutting all the way through, like opening a book. Then, press down lightly with your hand to flatten it.
- Heat a large skillet over medium heat. Once hot, arrange as many pieces of meat as will fit side by side, and let them brown without stirring for about one minute—no oil is needed, as the meat will develop a golden crust and release its own fat. Use a spatula to turn the pieces, searing the meat on all sides.
- Move the golden pieces to a plate and continue the process with the remaining pieces. Once all are golden, allow the meat to rest for a few minutes as you clean the frying pan – this resting period is crucial for the meat to become tender and juicy.
- Place the frying pan back on medium heat. Add 1/4 cup of butter and return as many pieces of meat to the skillet as will fit. Use a spoon to baste the meat with the hot butter for 4 minutes, warming the inside and browning the surface. Move the pieces to a board and repeat with the remaining meat.
- Allow the meat to rest for another 4 minutes before slicing to serve. This sunbathing dish is a treat when paired with corn cuscuz and fresh pepper.
Alternative meat
If you can’t find the heart of an artichoke, you can prepare the recipe using ducky, soft coxon, or hard coxon instead.
