Best Rib Steak Tagliata Recipes

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SEAR-ROASTED RIB STEAK WITH GARLIC BUTTER



Sear-Roasted Rib Steak with Garlic Butter image

Here's the secret of those delicious bistro steaks: a little garlicky butter slathered on while searing. Serve the steak with Pommes Frites and wallow in your happiness.

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 7

3 garlic cloves
Kosher salt
8 tablespoons unsalted butter, softened
1 teaspoon dried thyme
Ample pinch of coarsely ground black pepper
2 tablespoons vegetable oil
2 large (16 to 20 ounces) or 4 small (8 to 10 ounces) bone-in rib steaks or boneless rib-eye steaks

Steps:

  • Chop the garlic finely. Sprinkle 1 tablespoon salt over the garlic and continue to chop it, occasionally smashing and smearing the garlic with the flat side of the knife, until the garlic becomes paste-like. (Alternatively, mash the garlic and salt together in a mortar and pestle.) Put the garlic paste, butter, thyme, and pepper in a small bowl. Fold the softened butter over and onto the garlic and thyme, mashing it down with the back of a spoon or spatula. Use a sheet of plastic wrap to help shape the butter into a log, wrap the log well with the plastic wrap, and refrigerate until ready to use. (The garlic butter can be made up to 3 days ahead; it can also be frozen, well wrapped, for a couple of months.)
  • Melt half of the garlic-butter mixture in a small pan over medium heat. (Rewrap and save the other half for future use; it's great stuff under the skin of a chicken before roasting or tossing into the broth of steamed mussels.)
  • Heat the oven to 425 degrees F.
  • In a large ovenproof saute pan, heat the vegetable oil over high heat until very hot. Season the steaks with a little salt and pepper. Add the steaks to the pan and brown them well on 1 side, about 5 minutes. Turn the steaks and brush them liberally with the garlic butter. Finish cooking the steaks in the oven, brushing them occasionally with more garlic butter, until done, about another 5 minutes. (The time will vary depending on how you like your steaks cooked and how thick they are.) Remove the steaks from the oven and allow them to rest for 5 minutes before serving. Serve smaller steaks whole or sliced thinly across the grain. Cut larger steaks into 2 servings or into thin slices. Spoon any remaining juices from the pan onto the meat as well.

PEPPERY FLANK STEAK TAGLIATA IN THE OVEN



Peppery Flank Steak Tagliata in the Oven image

Provided by David Tanis

Categories     dinner, weekday, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 flank steak, about 2 pounds
Salt
Black peppercorns
1 small bunch rosemary (a fistful of sprigs)
6 garlic cloves, sliced
Extra-virgin olive oil
5 ounces arugula
Pecorino pepato, Pecorino romano or Parmesan, for shaving
1 lemon, cut in wedges

Steps:

  • Lay flank steak on a baking sheet and season on both sides with salt. Put a handful of peppercorns on a cutting board and crush them by pressing firmly with the bottom of a sauce pan (or use a spice mill or mortar and pestle to obtain a very coarse grind). Measure 1 tablespoon of crushed pepper and sprinkle on both sides of steak. Strip leaves from rosemary. Sprinkle meat evenly on both sides with rosemary and garlic slices. Drizzle with 4 tablespoons olive oil, then massage with your hands to distribute, pressing pepper, rosemary and garlic into surface. Leave at room temperature for an hour (or refrigerate for several hours and bring to room temperature before proceeding).
  • Meanwhile, heat oven to 450 degrees. Place a cast iron skillet large enough to hold the steak (or a heavy roasting pan) on the upper rack. Let skillet heat for at least 30 minutes.
  • Carefully put flank steak in pan and close oven door. After 5 minutes, flip the steak (it should be well browned on the bottom) and cook just until juices appear on surface of steak, 3 to 4 minutes more for medium-rare meat. (Alternatively, cook steak under broiler about 2 inches from heat.) Remove steak and let rest on a carving board for 10 minutes.
  • Cut meat on a diagonal, against grain, into thin slices. Arrange sliced meat on a large platter and surround with arugula. With a vegetable peeler, shave about 2 ounces of cheese over arugula. Drizzle with a little olive oil and garnish with lemon wedges.

OVEN-BAKED BEEF TAGLIATA



Oven-Baked Beef Tagliata image

This beef tagliata cooks in the oven and is perfect for those following a low-carb diet!

Provided by thedailygourmet

Categories     Salad     Beef and Pork Salad Recipes     Beef Salad Recipes

Time 50m

Yield 6

Number Of Ingredients 12

3 large cloves garlic, minced
2 teaspoons finely chopped fresh rosemary
1 teaspoon chopped fresh oregano
1 tablespoon sea salt, divided
2 teaspoons ground black pepper, divided
2 (1 1/2) pounds sirloin steaks, about 1 1/2-inches thick
1 tablespoon extra-virgin olive oil
6 cups loosely packed arugula
2 teaspoons extra virgin olive oil
1 teaspoon lemon juice
¼ lemon, sliced
2 ounces Parmesan cheese, shaved

Steps:

  • Place a cast-iron skillet in the oven and preheat the oven to 350 degrees F (175 degrees C).
  • Combine garlic, rosemary, oregano, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Rub spice mixture all over the steaks.
  • Remove the skillet from the oven and add 1 tablespoon oil. Add steak and return to the preheated oven. Cook until steaks is browned on both sides, turning after 10 minutes, about 20 minutes total.
  • Transfer steak to a cutting board and let rest for 10 minutes; then slice.
  • Spread arugula on a platter and top with steak slices. Drizzle with 2 teaspoons olive oil and lemon juice and top with Parmesan cheese.

Nutrition Facts : Calories 333.3 calories, Carbohydrate 3 g, Cholesterol 86.3 mg, Fat 14.5 g, Fiber 0.8 g, Protein 45.5 g, SaturatedFat 5.2 g, Sodium 1116.9 mg, Sugar 0.5 g

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