Attilio Marini has added mouth-watering sizzle to the menu at Marisa’s in Trumbull, CT a unique cooking process that features cuts of meat presented in steaming cast iron skillets blending a sensual marriage of crust on the outside with tenderness on the inside.
His signature is the 4-pound powerhouse porterhouse for two, sliced off the bone delivered in a sizzling skillet with potatoes, butter and roasted garlic.
“I don’t like the taste of char broiled meat,” Chef Marini says. “I knew there had to be a better way to make a steak and creating the perfect crust, which is my signature. When you dine with us the experience is a memorable meal at a tasty price below the cost of high-end steakhouses. This is an old way of cooking with a new twist,” he says of preparation in cast iron.
Cast iron cooking requires intensely hot ovens and stove tops. The jaw-dropping presentation at the table doubles the delight of dinner customers, according to Tom Purcell who travels from Ansonia in the Naugatuck Valley to the restaurant on a regular basis for the beefy experience.
“It’s incredible the way they cut it,” says Purcell. “When it arrives you admire it for a bit before digging in. And the caramelized garlic, wow.”
Marisa’s Ristorante- 6540 Main Street, Trumbull. (203) 459-4225