Italian Cut Ribeye Steak (Tagliata)
First grilled outdoors and then finished on the stove-top, this Italian Cut Ribeye Steak (Tagliata) with Olive Oil, Garlic and Herbs is quite simply the best.
Summer is not summer unless I make this Italian Cut Ribeye Steak (Tagliata) at least once. It is not our standard fare but it is so easy and beyond delicious. While we do our fair share of burgers and chicken, this has to happen at least once…and I usually wait until August so that we can also have fresh tomatoes and other veggies; it’s a special meal.
Tagliata, in Italian cuisine, refers to a dish where meat, typically beef, is grilled or pan-seared and then thinly sliced before serving. The term “tagliata” literally means “cut” or “sliced,” according to culinary websites. It is a popular dish in Northern Italy, often served on a bed of arugula with Parmesan cheese and a drizzle of olive oil and balsamic vinegar. This version takes the steak off the grill and after it’s sliced it’s immersed in a mixture or warm olive oil, garlic, rosemary, and parsley…just for a few moments; the finished steak can still be rare or warm a bit more for medium rare.
Ribeye is the only cut of beef I use for this recipe; they can be a luxury but I was lucky to have some still packaged in my freezer from a local farmer friend. Truthfully I was sort of re-arranging my freezer foods, saw that package of ribeye and I knew immediately that it was time for Italian Cut Ribeye Steak. It’s almost as easy as grilling them but the extra step is so worth the trouble; this dish is truly magnificent.
The year I first published this post, I had broken my leg in February of the previous year and I was in the middle of a long and difficult recuperation. As I was beginning to become more mobile and able to blog again, I received a gift of this amazing olive oil from Lael and Giuliano Hazan (yes, Marcella’s son!).
The Hazans import their own line of extra virgin olive oil from Apulia, where the spur and heel of Italy’s boot is. It is made from 100% Ogliarola olives, Apulia’s “most prized varietal.”
I decided to do my own taste test between this product and what I normally used to see if I could really notice a difference. The color of the oils were very similar but the taste? Let’s just say that I hid my cache; I might share a lot with family and friends, but nope, not this!
I just discovered the last bottle in my cupboard; luckily it’s a cool spot and time had been kind. I love the bottle too; the label is beautiful with an embossed gold logo. I have a thing about bottles; wine and otherwise.
To use this amazing olive oil I wanted to make something that would really make the olive oil shine and not hide it in a big dish with a bunch of big flavors.
So I went to the source. I asked Lael, who conferred with her husband Giuliano and they suggested this Italian Cut Ribeye Steak called Tagliata. So simple. So amazing. So utterly Italian. So delicious. So perfect. Enough?
I admit the beef industry would be in trouble if I were the norm. I love chicken and seafood and limit my red meat intake to the occasional flank steak or burger. Each time I enjoy this amazing Italian Cut Ribeye Steak I think that must change.
A ribeye steak is already such a tender and juicy cut and certainly over embellishing it would be sacrilege. This is not that. After grilling it outside just a bit short of rare, the meat is brought inside to rest where it is then sliced on the diagonal and briefly immersed in a warm olive oil, sea salt, garlic, parsley and rosemary sauté to finish to medium rare. It is heavenly.
Italian Cut Ribeye Steak is definitely a dish I savor in the summer but it’s also perfect for a holiday. There is no need for the preparation and long roasting often associated with many holiday dishes and yet this would outshine most of them any day.
Summer sun or winter snow, I’m ready for grilling and this Italian Cut Ribeye Steak with Olive Oil, Garlic and Herbs always fills the bill.
More Special Occasion Main Courses
- Maple Roasted Turkey with Bacon and Sage
- Lemon Roasted Chicken with Garlic and Thyme
- Fried Turkey with Honey, Bourbon and Pecan Glaze
- Roasted Lamb with Honey and Thyme Glaze
- Braised Beef Short Ribs with Cheesy Horseradish Grits
- Beef Bourguignon with Julia Child
- Molasses and Rum Glazed Pork Steaks
- Tagliata Rib-eye Steak with Olive Oil, Garlic and Herbs
PIN IT! ‘Italian Cut Ribeye Steak (Tagliata)’
Italian Cut Ribeye Steak
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.
Grilling then finishing with olive oil and herbs? Yes, please! Gonna try this weekend for sure. Thanks for sharing!
The Italian-cut ribeye sounds absolutely mouthwatering! I love how this preparation highlights the natural marbling and flavor of the steak with simple, high-quality ingredients. It’s a beautiful reminder that great cooking often comes from letting excellent meat shine with just the right touch of seasoning and technique. Thanks for sharing this delicious inspiration!
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That steak should win awards. I’m dying to try this.
It is truly amazing. And so simple too. My neighbor is a game warden and hunter so when he and his son came over for dinner when his wife was out of town he brought me some venison to try too. What a difference it made to add a bit of fat to meat without any! Seriously if you try this, plain rib-eye will never quite measure up again!
This steak looks amazing!
WOWsa! Ribeye is my favorite steak – so I will be trying this one!
This is totally my favorite cut for steak! Tons more flavor than a strip or particularly a filet. Perfect way to cook this — thanks.
You’re welcome! And this is perfect. I admit I was hesitant at first to slice up a rib-eye before serving but once I did…I’ve never gone back!
Love that Lucy episode! This is a wonderful post and the simplicity of this recipe would let the taste of a great olive oil really shine through.
I asked for the recipe from Lael Hazen and thought OK, I’ll trust them but it seemed pretty simple. SO glad I did…it was so amazing. No doubt part of that was using such stellar olive oil. I learned there are differences!
I’ll go with you!!!!! Lovely olive oil, indeed. 🙂
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So good and that steak Kim…really had an OMG moment!
I am guilty of the big bottles of olive oil from Costco (or BJ’s), it’s great for regular cooking. But when tasted fresh, yes the good brands can’t be beat. We were given a few around Xmas time and they get doled out in very small doses!
That’s it. I’m going to the store for rib-eyes and parsley. This looks like just what the doctor ordered for a Saturday night…Thanks!
Hope you enjoy it as much as I did Candace.
You are too funny! Hiding the olive oil from your daughters:) But I can relate – it would be extremely hard to part with food of such wonderful quality (and my oldest daughter appreciates good food:)
The last six months have been a revelation to me, too, all because the Twitter. Now I cannot imagine my life without the daily doses of my favorite people, you included. I am so happy that you won this prize, and even more that you have found friends.
That ribeye looks fantastic – perfect in its simplicity, and only made better with good quality ingredients.
They have a too comfortable habit of just coming and taking stuff…old habits die hard, especially for the one who most recently moved into her own place! And thanks Lana…it was terrific; something every beef eater should try!
Oh, my gosh, Barbara. This makes me want to run out and fire up the grill right now. And it’s storming here. I’d do it anyway, though, to make this recipe. Next time steaks go on our grill, this will be the way they’re cooked.
Do it; that’s all I can say! I did it and it was bitter cold outside but I don’t let weather stop my grilling moments. Still…ready for some warmer weather and hanging outside.
Oh my word–I’ve never heard of that technique for steak! But you can be sure, I’ll be trying it very soon. It looks lovely, especially with the simple salad. I’ll be on the lookout for the oil, too!
Just perfect Elle…you won’t be disappointed.
Oh Barb, my mouth is watering. I hoard olive oil like it’s gold. I just finished off a bottle I brought home from Italy a couple of years back. It tasted, even two years later, like fresh olives right off the tree. I think that cooking school might be my dream… if I win the mega millions, we’re all going.
I have made note and will hold you to that Kimmy…wouldn’t that be fabulous. I would forgo ever going to a conference for one week there. I might not come back.
You are always a winner in my eyes, Barb! Looks like quite the meal you had here!
Thanks Brian and thanks for even putting your pescatarian eyeballs on this meatetarian dish!
We always use olive oil on our steaks but I’ve never tried it quite like this. As soon as I get some warm weather I will have to try it out. I have some really nice grass fed rib-eye’s that would be perfect.
You must. It is a bit decadent but isn’t Rib eye decadent anyhow…might as well have it be luxuriously so!
So now I’m singing ♫ we are family ♫ ! No…. I’m not going to stone you for purchasing at Costco; however, I may need to throw a wet noodle at you, because I’m a bit jealous that you have a Costco and I don’t…..!
I’m glad you enjoyed both the olive oil and the ribeye! Thank you for the WONDERFUL write up and we would love for you to join us at our school anytime 🙂
Hey sis! 🙂 I love Costco and would suggest you come for a visit but really…an Italian villa or Costco for vacation. I know what I would choose!
♪ Join us…….. Leave your fields to flower ♪ We have availability in June. Of course, you would be welcome anytime…
As a “lonely” child (I started that when I was four and since it annoyed my mom have kept that up into my forties) I welcome all the sisters and brothers…. ok now I’m going to break out into Free to Be You and Me songs. Time for bed.
Not only does that steak look delicious but that salad looks fantastic!
Thanks Maris…I’ve grown more found of using either strawberries or grapes in my salads than veggies; especially when said veggies aren’t in season and the store bought variety is just outright bad. Try it!
Thanks for getting the ribeye steak post up for those of us who are hard-core meatetarians. I’ve been anxiously waiting this one! It looks lovely — and I can’t wait to try it with a rich, high-quality olive oil. Must. Have. Steak. Now.
I love that…meatetarians; a society to which I obviously belong! I thought the love oil I had was good. And it might be…but this stuff? It’s beyond good. It’s perfect.
Love that you are back to gardening and look at the goodies. You go girl 🙂 I’m so happy that I met you this year!
I do have garden plans…we’ll see how well I navigate and accomplish them but hey…I NEVER once touched grass last year and have already taken a walk around the yard. Whoo hoo!!
What a lovely post, Barbara. Thank you. I’m thrilled you like our olive oil!
The thanks go to you Giuliano; I literally could not have done it without you!
Well, this wonderful little thing we call twitter has brought me extra special friends in both you and Lael so ain’t I the lucky one? But ha ha I did get to live in Italy for 7 years and raised 2 little Franco-American boys to think that they were Italian! We grew to appreciate and love great olive oil and a drizzle does add such a special flavor and quality to almost any food. And with great ingredients and products you don’t need anything more than a simple recipe like this one from Giuliano for an amazing meal!
And whoa lucky you?! How’d you get kissed by the lucky winning angel this year?
Aren’t we all Jamie? My luck has more to do with those friendships than prizes but know this…I would have given those prizes to ANYONE who would have been willing to trade me for the past year because of my injury…they were small comfort but they were comfort when I was imprisoned in my own home! 🙂
You cannot overuse the word when applied to this dish. It is a winning one! Hope you get invited sometime to visit that villa and cook to your Italian heart’s delight!
Ah Paula…that would literally be a dream come true for me. I might not come back.
I have been anticipating this post since you were in the planning stages and it was worth the wait. We don’t eat as much red meat as we used to so when we do it is very special. What a nice recipe for when we do fire up the grill and go red. When I win the lottery, let’s make our reservations for the cooking school.
We should get together and have it for dinner! I miss ‘my’ Scruffy!