Grilled Ribeye Tagliata

Ribeye tagliata, also called tagliata di manzo (sliced beef) in Italian, uses ribeye to produce deliciously succulent, seared slices of beef when paired with fresh arugula and shaved parmesan

Ribeye steak is a perfect cut for tagliata, a popular Italian dish made with sliced beef, arugula and parmesan cheese, since its beautiful marbling makes it one of the most flavorful and tender cuts of beef. Because of its exceptional flavor, it doesn't need to be marinated or seasoned with anything beyond salt or pepper. This is ideal in tagliata since the steak is often seasoned with just salt and pepper.

We grill the ribeye in this recipe since it produces a wonderful char and smokey flavor. But, if grilling isn't an option, you can easily sear the ribeye over the stovetop. As long as you sear the outside and heat it to the right temperature, you're on your way to a perfect steak. Don't worry, we have all the expert tips to guide you through the process, which is all fairly simple.

Beef tagliata is usually paired with fresh arugula and shaved parmesan and lightly drizzled with olive oil. We love adding cherry tomatoes and a touch of balsamic vinegar for added sweetness and acidity. The combination of flavors and textures work so well together, while the grilled, succulent beef takes center stage. It's popularity is no surprise and we'd gladly serve this on any special occasion or gathering.

You'll find this recipe is quick and easy to make since there is no marinating, minimal ingredients and the steak cooks fast. Just be sure to follow our expert tips for best results!

What is Tagliata?

Steak tagliata is a popular main dish in Italy which is made with sliced beef, fresh arugula and parmesan. Tagliata means "sliced" or "cut" in Italian and tagliata di manzo is simply "sliced beef." A high-quality cut of steak, like sirloin or ribeye, is often used and simply prepared with salt and pepper. After the steak is seared and thinly sliced, it is served with arugula, shaved parmesan and a drizzle of olive oil. A classic, simple dish that's absolutely delicious.

More about Ribeye...

Ribeye comes from the rib section of the cow, which is characterized by well-marbled beef that is deliciously succulent and flavorful. It's a high-quality cut of beef which is typically more expensive than other cuts.

You can either purchase bone-in or bone-out cuts of ribeye. Bone-in typically adds to the depth of flavor, while bone-out is easier to slice. Because of its rich marbling, it doesn't need to be marinated and can simply be seasoned with salt and pepper.

Key Ingredients

Ribeye: Tagliata is usually made with a high-quality cut of beef with good marbling. Ribeye is ideal due its marbling, which makes it deliciously tender and flavorful. Another popular option is sirloin. You can either purchase bone-in or bone-out (we used bone-in ribeye here). However, bone-out ribeye is easier to slice. The steak is often prepared with just salt, pepper and olive oil. We grill to medium rare, roughly 130 to 135 degrees F.

Arugula: Beef tagliata is often served over or alongside fresh rocket arugula, which balances the rich beef with a bright, peppery flavor. You can find it at most grocers. We lightly dress with olive oil and balsamic vinegar.

Fresh rosemary: Before grilling, we season the steak with a little fresh, finely-chopped rosemary in addition to salt and pepper to enhance the flavor. If you don't have fresh rosemary, you could use 1 teaspoon of dried rosemary (or you could skip altogether).

Shaved parmesan: The arugula is typically topped with parmesan in this dish. We use fresh shaved parmesan. However, you could use grated if you like.

Balsamic vinegar: We recommend a high-quality balsamic vinegar, which may be a little more expensive, but it's worth it.

Extra-virgin olive oil: We brush a little olive oil on the steak before grilling. We also use it to make a vinaigrette for the arugula. When the steak is ready for serving, olive oil is lightly drizzled over the steak along with balsamic vinegar.

How to Make

STEP 1: Remove ribeye from fridge to let it come to room temperature for 30 minutes. Pat steak dry with paper towels. Brush steak on both sides with a tablespoon of olive. Season with 2 teaspoons of rosemary, salt and pepper. Let sit until 30 minutes are up. Preheat grill to high heat, roughly 450 degrees F.

STEP 2: Make vinaigrette dressing by combining 1 tablespoon of olive oil and 1 teaspoon balsamic vinegar. Season with salt and pepper and mix well to combine.

STEP 3: Place steak directly over heat and grill for about 4 to 6 minutes per side (depending on thickness) until charred and medium rare, 130 to 135 degrees F on a digital thermometer.

STEP 4: Let steak rest for 5 minutes on a plate with tinfoil covering (to keep warm). After, slice meat against grain (perpendicular to lines) to keep meat tender. Toss arugula with vinaigrette. On a serving plate, place salad on one side of plate. Top with sliced tomatoes and shaved parmesan. Arrange sliced steak on other side plate. Lightly drizzle steak with a teaspoon of olive oil and balsamic vinegar. Serve immediately.

Expert Tips for Preparing Ribeye

Here are simple steps for creating the perfect ribeye!

• For even cooking of steak, remove ribeye from the refrigerator and let it come to room temperature for 30 minutes.
• After removing from fridge, pat the steak dry with paper towels to remove excess moisture.
• Then, brush steak with olive oil and generously season with salt and pepper to enhance flavor.
• Preheat grill to high heat, roughly 450 degrees F. This temperature will help create a tasty sear.
• We recommend cooking the steak to medium rare, roughly 130 to 135 degree F. We highly recommend monitoring the temperature with a digital thermometer. Depending on the thickness of the steak, if could take 4 to 6 minutes per side. Please note steak will continue to cook and raise several degrees in temperature after removing from grill. If you overcook, the steak will turn tough and chewy.
• After removing from grill, let steak rest for 5 minutes to redistribute juices so it stays tender.
• When slicing be sure to cut against the grain, perpendicular to the lines in the steak. If you cut with the grain, the steak may end up chewy.
• If you don’t have a grill, you can cook on the stovetop in a heavy or cast iron skillet over high heat until seared on each side and internal temperature reaches 130 degrees F.

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