Tagliata with Thinly-Sliced Supermarket Beef

Pour a generous amount of olive oil into a frying pan and start heating over high heat.

Heat the pan thoroughly until faint smoke rises from its edges.

Take the beef straight from the fridge — keep it cold — pat the surface dry with paper towels, then place it in the pan.

Keep the heat high. Salt the meat as it cooks and sear one side for about 32 seconds until golden.

Flip the meat, salt the other side, and sear for another 32 seconds over high heat.

As soon as the meat is seared, transfer it to a bowl set over ice water to stop the carryover heat.

In a bowl, toss the arugula with a little olive oil and salt to dress it.

Just before serving, briefly sear the meat again for about 10 seconds over high heat to revive the surface aroma.

Trim the fat and slice the meat at an angle so the cross-section looks clean.

Plate the arugula and arrange the sliced meat on top.

Finish with shaved Parmigiano Reggiano and balsamic vinegar to taste.