Stanley Tucci’s 4-ing Redient Steak is my dinner

There’s nothing better than a steak dinner. Requiring minimal ingredients is easy and when cooked properly it’s an undeniably satisfying way to finish your day. Some may intimidately find cooking steaks at home, but I am craving a cut of meat that has been completely burned down with every pot.

I don’t claim to be an expert when it comes to steak recipes, but Stanley Tucci’s Steak Oreganato has always been my steak dinner. Now, at the pinnacle of my good morning journey through Italy along with his new Shotucci in Italy, I remember why I have always seen Stanley Tucci as a benchmark of culinary excellence.

I love his thoughtful, informed approach to cooking, and his light-hearted attitude and deep knowledge.

How to make Stanley Tucci Steak Oreganato

Tucci recommends using 2 1/2 to 3 pounds meat cuts on this recipe, serving up to 6 guests. I like to use just under a pound cut when cooking myself. If your steak is thicker than 1/2 inch, place it between two pieces of wax paper and flatten it approximately 1/2 inch using a meat mallet or rolling pin.

Start by removing any meat cuts from the fridge about 30 minutes to an hour before cooking. In a large saute pan over medium heat, warm the butter and olive oil until the butter becomes foamy quickly. Add the steak and cook until browned for 3 minutes, until browned on one side. Turn the steak over, season with salt and pepper, and cook until the second side is brown to your liking. Remove from the pot and let it rest.

Using the same pan, add the wine and oregano and scrape off any brown bits that have stuck into the bottom. Simmer the wine for about 1 minute. While the sauce is cooked, slice the steak into equal parts and start plating. When the sauce is ready, spoon it over the meat and serve immediately.

Tips for making steak oreganate from Stanley Tucci

Keep it at room temperature: Regardless of the recipe, it is important to keep meat cuts at room temperature before cooking. Cold steaks take a long time to cook and don’t want to be an overly unusual center. Give it a flavour: When cooking larger cuts of meat, don’t be embarrassed with salt and pepper. With each season, you want the flavor to shine with every bite. Reuse that pot: Don’t waste all the remaining wine and oil! Use it to stir-fry the vegetables and make a quick, flavorful side dish. Don’t skip the herbs: Oregano is the key to this recipe. It brings a bold, earthy flavour that takes your steak to the next level. To be fair, it is in the title.

Just cooking steak requires practice, repetition and patience. To this day, I still accidentally overcook the meat from time to time. But I enjoy the process as much as the food itself.

I think Stanley Tucci agrees that the key is hard work, learning from your mistakes and constantly striving for excellence.