Tagliata Rib-eye Steak with Olive Oil, Garlic and Herbs

First grilled outdoors and then finished on the stove-top, this Tagliata Rib-eye Steak with Olive Oil, Garlic and Herbs is quite simply the best.

Rib-eye Steak with Olive Oil, Garlic and Herbs

When I notice that Easter is this Sunday on my calendar, I admit I’m a bit shocked. Still, it’s true and while a bit late for me to share, this Tagliata Rib-eye Steak is not your standard fare and it’s so easy and beyond delicious. Be gone ham and lamb…there’s a rib-eye in town!

Rib-eye 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 and I knew immediately when I saw them that I had to make this Tagliata Rib-eye 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.

Lael wrote, “Giuliano and I are often asked, “How do you choose an olive oil?  Which ones do you like best?  What does “extra” mean?  How can you be a very virgin? Extra virgin refers to olive oil that has no more than aa 0.8% acidity level and comes from the first cold pressing of the olives.”

“Giuliano and I import our 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.”

Tagliata Rib-eye Steak with Bottle of Olive Oil, Garlic and Fresh Parsley

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 thought of giving a bottle to each of my girls but I rethought that decision; I wasn’t sure they would appreciate it quite enough.

That was a long time ago but I just discovered the last bottle in my cupboard and I’m so hoping that the years will have 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.

I have wine bottles throughout my living space interspersed with olive oil bottles and I imagine my home an Italian villa, a very small one in a Denver suburb, but still…; it’s my fantasy.

I do not buy the fact that I’m Swiss, German, English and Irish. I just know someone stole away one night to Italy, had a tryst and my heritage surely includes a touch of Italian. My excitement at this prize could hardly be contained and 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 (aren’t I special?) and they suggested this dish. So simple. So amazing. So utterly Italian. So me. So delicious. So perfect. Enough?

Rib-eye Steak with Olive Oil, Garlic and Herbs Served with Broccoli

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 steak I think that must change.

A rib-eye 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. It was heavenly. It is heavenly.

It is definitely a dish perfect for a holiday meal and it’s SO easy too. 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. As a matter of fact over the years, it has become our have to have on Christmas Eve.

I don’t know about you but I’m ready for grilling even if there is snow, and this Rib-eye with Olive Oil, Garlic and Herbs let’s you get your grill on while still serving a dish that is perfect for your fanciest china. Try it, you’ll see!

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Cut Ribeye (Tagliata) with Olive Oil and Herbs PIN

Tagliata Rib-eye Steak

This Italian version of ribeye has it briefly charred on the grill and then finished in an olive oil, garlic, and herb mixture on the stovetop. It is beyond compare; perfect for any holiday meal.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Beef
Cuisine: Italian
Servings: 4 Servings
Calories: 240kcal
Author: Creative Culinary

Ingredients

  • 1 - 2 medium garlic cloves
  • 4 Tbsp extra virgin olive oil
  • 5-6 sprigs flat leaf Italian parsley
  • 1 sprig fresh rosemary
  • Sea salt
  • Freshly ground black pepper
  • 2 boneless rib-eye steaks cut about 1 1/4 inches thick (about 2 1/2 pounds total weight)

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 and cut on a 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

Serving: 1grams | Calories: 240kcal | Carbohydrates: 1g | Protein: 11g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Cholesterol: 33mg | Sodium: 174mg
Cut Ribeye with Olive Oil, Garlic and Parsley (Tagliata)

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42 Comments

    1. 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!

    1. 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!

    1. 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!

  1. 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!

  2. 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.

    1. 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!

  3. 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.

    1. 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.

  4. 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!

  5. 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.

  6. 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 🙂

      1. ♪ 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.

    1. 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!

  7. 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.

    1. 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!!

  8. 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?

    1. 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! 🙂

  9. 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!

  10. 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.

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