Classic Italian Carpaccio

Cover tightly with plastic wrap then freeze the meat for up to two hours to help slicing (no more than that or else it'll be mushy).

Slice thinly and remove plastic wrap.

Place five slices in a rough circle and put 1 in the center. Lift to a lightly water-spritzed sheet of plastic wrap. Spritz another sheet with water and place on top. Place a pie pan on top and lightly pound with a food can.

Remove and sprinkle with kosher salt and black pepper. Serve with extra-virgin olive oil, lemon wedges, shaved Parmiggiano-Reggiano cheese, and basil chiffonade.