I started the steak from here, from this maturated and satisfyingly marbled piece of meat. I removed the meat from the vacuum packing and I left it on a plate, covered with a towel (it prevents dehydration) for about 20 minutes. That’s enough for it to reach a temperature that assures a comfortable start (if the piece of meat is too cold, its center will remain cold after frying).
I sprinkled coarse salt and oregano leaves on my piece of meat, splashing a few drops of olive oil and rubbing it gently.
I heated a skillet with a bit of oil (I simply oiled it), I shook off the excess of spices from the meat and I proceeded to frying it. Three minutes on each side, turning the meat every 30 seconds.
I then transferred the steak onto a plate and gave it a few minutes to rest.
I ate it with bread, radishes and ramson.
Sometimes, that’s all it takes.