Italian Cut Ribeye Steak

Italian Cut Ribeye - Tagliata with olive oil, garlic and parsley.

This Italian version of ribeye is briefly charred on the grill and then finished in an olive oil, garlic, and herb mixture on the stove-top. It is beyond compare; perfect for any holiday meal.

Course Beef, Dinner, holiday

Cuisine American, Italian

Keyword beef, Cheesesteak, italian, rib eye

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 716kcal

Author Barb

Ingredients

2 cloves garlic medium size
4 tablespoons extra virgin olive oil
6 sprigs flat leaf Italian parsley
1 sprig rosemary
Sea salt
Freshly ground black pepper
2 ½ pounds ribeye steaks 2 steaks cut about 1 1/4 inches thick

Instructions

Preheat a charcoal or gas grill.
Peel and finely chop the garlic. Finely chop enough parsley leaves to measure about 2 tablespoons and enough rosemary to measure 1 tablespoon. Set aside.
Generously sprinkle sea salt and black pepper on both sides of the steaks. Grill for about 4-5 minutes on each side for rare steak, bearing in mind that after it is sliced, the meat will be briefly exposed to heat in the skillet.
Put the olive oil, garlic, parsley, and rosemary in a large skillet. Place over medium high heat and sauté until the garlic begins to sizzle, then lower the heat to low. While the garlic and herbs are sautéing, transfer the steaks to a cutting board to cool. Wait about 10 minutes and then cut on the bias into 1/4” slices.
After you have turned the heat under the skillet down to low, add the sliced steak and toss until it is well coated. Serve at once.

Nutrition