It’s a mouthwatering Spanish steak with an Italian twist. There’s no debating: aged beef tastes better (and it’s more tender). This recipe uses Campo Grande’s Vaca Vieja aged beef, with a slightly reversed sear to ensure perfection. The combination of slow baking and quick searing in a cast-iron skillet helps the meat to develop a beautifully browned crust. As if it couldn’t get any better, we finish it with a reduced aperitif sauce. One taste of this steak and you’ll be singing “Buon appetito!”
Recipe for Reverse-seared vaca vieja steak with aperitif sauce
Ingredients
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1 pack of Campo Grande Single-Cut Vaca Vieja Steak (3lb)
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2 shallots, finely minced
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1⁄2 cup Italian aperitif
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1 cup beef broth or stock
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2 tablespoons unsalted butter
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1 teaspoon sugar (optional, to balance bitterness)
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Salt, to taste
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Freshly ground black pepper, to taste
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Olive oil, to taste
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Fresh thyme or rosemary (optional)
Preparation
- Preheat oven to 225°F. Season the Vaca Vieja steak with kosher salt and freshly ground black pepper on all sides. You can also add fresh thyme or rosemary for additional flavor if you’d like.
- Place the steak on a wire rack set over a baking sheet. Insert a meat thermometer into the center of the steak. Bake until it reaches an internal temperature of 115°F for rare, 125°F for medium-rare, or 135°F for medium. Given the thickness, this may take between 1 to 2 hours. Adjust the cooking time according to your preference.
- Once the steak has reached the desired internal temperature, remove it from the oven and let it rest for 10-15 minutes.
- Heat a cast-iron skillet over high heat until it’s very hot. Add a little olive oil to the skillet.
- Sear the steak for 2-3 minutes per side, or until a deep brown crust forms. Make sure to sear the edges as well by holding the steak with tongs. Remove the steak from the skillet and let it rest on a cutting board while you prepare the sauce.
- In the same skillet, reduce the heat to medium and add the shallots. Cook until translucent, about 2-3 minutes. Pour in the Italian aperitif and stir to deglaze the pan, scraping up any browned bits from the bottom. Let the liquid reduce by half. Add the beef broth and continue to simmer until the sauce reduces by half again. Stir in the butter until melted and the sauce is glossy. Taste and adjust the seasoning with salt and pepper. If the sauce is too bitter, add a teaspoon of sugar.
- Slice the Vaca Vieja steak against the grain. 8 Serve the steak with sauce drizzled on top.
- Pair with mashed potatoes or another starchy vegetable to balance this rich, saucy steak.
