Smoky Tagliata-Style Ribeye
A culinary delight that transforms simple ribeye steak into a flavorful feast, enhanced with peppery arugula and shaved Parmesan.
Servings: 2 servings
Calories: 450kcal
Ingredients
Main Ingredients
- 1 piece thick-cut entrecôte steak (approx. 250–300 g), room temperature Use room temperature for better cooking.
- 2 large Portobello mushrooms, cleaned and stems removed (optional) Optional for a vegetarian version.
- 75 g fresh arugula (rucola), with a peppery bite Adds freshness and peppery flavor.
- 30 g shaved Parmesan cheese For a nutty finish.
- 1 tbsp extra virgin olive oil Fragrant and fruity.
- 1 tsp balsamic vinegar (optional) For a sweet-tart contrast.
- 1 tbsp olive oil To sear the steak or mushrooms.
- to taste freshly cracked black pepper Aromatic and piquant.
- to taste smoked sea salt flakes Adds depth and a hint of smokiness.
- optional drizzle of aged balsamic or truffle oil Elevates the dish even further.
Instructions
Preparation
- Pat the steak or Portobello mushrooms dry with paper towels. If using steak, generously season both sides with freshly cracked black pepper. For Portobello, brush lightly with olive oil and sprinkle a little pepper.
Cooking
- Heat the olive oil in a cast iron pan over medium-high heat until hot.
- For ribeye, sear for 2.5–3 minutes on each side for a perfect medium-rare result.
- If using Portobello mushrooms, grill or sear them for 4–5 minutes on each side until beautifully golden and juicy.
Resting and Slicing
- Once cooked to your liking, transfer the steak or mushrooms to a plate and cover loosely with aluminum foil. Let them rest for 5–7 minutes.
- After resting, thinly slice the steak against the grain or slice the mushrooms into thick pieces.
Plating
- On a serving platter, create a lush bed of peppery arugula. Drizzle a splash of olive oil and balsamic vinegar over the greens, tossing lightly to coat.
- Fan out the warm slices of steak or Portobello mushrooms over the arugula. Generously scatter the shaved Parmesan cheese on top.
Finishing Touches
- Before serving, sprinkle a pinch of smoked sea salt flakes over the dish. Optionally drizzle with aged balsamic or truffle oil.
Notes
Allowing your meat or mushrooms to rest after cooking is crucial for juiciness. Avoid skipping this step! Fresh herbs like thyme or rosemary can be added while cooking for an aromatic boost.