Beef steaks

lean beef (such as eye of round or flank steak) (about 400 grams) • Dijon mustard • butter (about 50 grams) • milk (about 50 ml)

beef tenderloin (300 grams) • Salt and pepper blend, to taste • Olive oil

boneless beef strip steak (about 500 grams), at room temperature • generous handfuls of arugula • –1.75 oz Parmesan cheese (40–50 grams) • Salt and pepper, to taste • grains of Himalayan pink salt • Extra virgin olive oil, to taste

mixed meat (pork, beef, steak, stew meat, ribs, bones) (about 1 kg) • red onions • garlic, minced • tomato purée (about 750 ml) • paprika • lard • Black pepper • cured coppa, cut into very small pieces • vegetable broth (about 100 ml)

beef top round steak, sliced (about 600 grams) • Olive oil, • garlic cloves • tomato paste • cherry tomatoes • Salt, • Black pepper, • Skillet • Plate • Serving platter

beef tenderloin steaks • (about 500 grams) Swiss chard • Olive oil, • garlic • Whole peppercorns, • Fresh herbs (thyme, rosemary), • Pinot Noir wine • Golden raisins, • cornstarch • chestnut honey • pat of butter

beef entrecôte steaks • medium potatoes • garlic cloves • butter • porcini mushrooms • Rosemary • Salt and pepper • Extra virgin olive oil • Red pepper flakes

Italian sausages • pork shoulder steaks • beef chuck (about 300 grams) • onions • garlic • carrots • very ripe Picadilly tomatoes (about 1 kg) • paprika • tomato paste • Extra-virgin olive oil, • white wine (about 60 ml)