📝 About This Recipe
Originating from the sun-drenched hills of Tuscany, Tagliata di Manzo is a masterclass in Italian simplicity, where the quality of the beef takes center stage. The name 'Tagliata' refers to the technique of carving the steak into thick, succulent ribbons before serving, ensuring every bite is infused with woodsy rosemary and pungent garlic. This dish offers a sophisticated balance of textures—a deeply caramelized, salty crust giving way to a tender, ruby-red center that melts on the tongue.
🥗 Ingredients
The Beef
- 2 pieces Thick-cut Ribeye or New York Strip steaks (approx. 1.5 to 2 inches thick, at room temperature)
- 2 teaspoons Flaky Sea Salt (like Maldon) (plus more for finishing)
- 1 teaspoon Coarsely ground Black Pepper
Aromatic Infusion
- 4 sprigs Fresh Rosemary (stems removed and leaves finely chopped)
- 3 cloves Garlic (smashed and peeled)
- 4 tablespoons Extra Virgin Olive Oil (high quality cold-pressed)
- 2 tablespoons Unsalted Butter (optional, for basting)
The Bed and Garnish
- 4 cups Wild Arugula (Rocket) (washed and dried)
- 2 ounces Parmigiano-Reggiano (shaved into thin curls)
- 1 piece Lemon (cut into wedges)
- 1 tablespoon Aged Balsamic Vinegar (optional drizzle)
- 1 cup Cherry Tomatoes (halved)
👨🍳 Instructions
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1
Remove the steaks from the refrigerator at least 45-60 minutes before cooking to ensure they reach room temperature for even cooking.
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2
Pat the beef extremely dry on all sides using paper towels; moisture is the enemy of a good crust.
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3
In a small bowl, mix half of the chopped rosemary with the black pepper. Rub this mixture generously over both sides of the steaks.
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4
Heat a heavy cast-iron skillet or a grill pan over high heat until it is screaming hot and just beginning to smoke slightly.
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5
Add 1 tablespoon of olive oil to the pan, then carefully lay the steaks down. Press them slightly to ensure full contact with the metal.
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6
Sear the steaks without moving them for 3-4 minutes to develop a deep, mahogany-colored crust.
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7
Flip the steaks. Add the butter, smashed garlic cloves, and the remaining chopped rosemary to the pan.
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8
Tilt the pan slightly and use a large spoon to continuously baste the steaks with the flavored hot fat for another 3-4 minutes.
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9
Use a meat thermometer to check for doneness; remove the meat at 125°F (52°C) for rare or 130°F (54°C) for medium-rare.
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10
Transfer the steaks to a warm plate or cutting board and pour the pan juices over them. Tent loosely with foil and let them rest for at least 8-10 minutes.
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11
While the meat rests, toss the arugula and cherry tomatoes in a bowl with a splash of olive oil and a pinch of salt.
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12
Slice the steak against the grain into 1/2-inch thick diagonal strips.
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13
Arrange the arugula on a large platter, place the sliced steak over the greens, and scatter the Parmigiano-Reggiano shavings on top.
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14
Drizzle with any remaining resting juices, a final swirl of high-quality olive oil, and serve immediately with lemon wedges.
💡 Chef's Tips
Always rest your meat; cutting too early will cause all the delicious juices to run out onto the board rather than staying in the beef. Use a cast-iron skillet if possible, as it retains the high heat necessary for the signature 'Tagliata' crust. Don't be afraid of the smoke—high heat is essential for the Maillard reaction that creates the savory flavor profile. If you don't have Parmigiano-Reggiano, Grana Padano is an excellent, slightly milder substitute. Ensure your rosemary is fresh; dried rosemary will become bitter and gritty when seared at high temperatures.
🍽️ Serving Suggestions
Pair with a bold Tuscan red wine such as a Chianti Classico Riserva or a Brunello di Montalcino. Serve alongside 'Patate Arrosto' (roast potatoes with garlic and more rosemary) to soak up the juices. A side of warm, crusty ciabatta bread is perfect for cleaning the plate. For a lighter meal, serve with a side of grilled asparagus or sautéed bitter greens like rapini. Finish the plate with a few drops of high-quality traditional Balsamic Vinegar of Modena for a touch of sweetness.