Stanley Tucci's new cookbook titled “The Tucci Cookbook”, features nearly 200 recipes (with wine pairings) that have been passed down his family through generations. But his fabulous recipes like “Concetta’s Stuffed Artichokes” and “Simple Ricotta Cake” aren’t the only reasons you should buy this titillating book.
Tucci will also be donating a portion of the proceeds from his cookbook to . Try out one of his featured recipes now!
Stanley Tucci’s Steak Oreganato
- 1 top round beef steak (2 ½ to 3 pounds)
- 2 tablespoons butter
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- ½ cup dry red wine
- ½ teaspoon dried oregano
- Cooking Directions
The steak should be ½ inch thick. If necessary, pound it between two sheets of waxed paper to achieve this thickness. Warm the butter and olive oil in a large sauté pan set over medium-high heat. When the butter is foaming rapidly, add the steak and fry to brown on one side, about 3 minutes. (If the steak is larger than your sauté pan, cut it in half.) Turn, and season with salt and pepper. Brown the other side, about 3 minutes. Remove from the pan to a warm platter and set aside.
Add the wine and oregano to the pan, scraping up any meat that may have stuck to the bottom. Simmer to sweeten the wine, about 1 minute. Meanwhile, cut the meat into six equal portions. When the wine sauce is ready, pour it over the meat and serve immediately.