Rib Steak Tagliata Recipes

TAGLIATA WITH ROSEMARY AND GARLIC POTATOES

Steps:

• Squish down on the garlic cloves with the flat side of a knife to bruise them and put them into a large freezer bag. Add the peppercorns, pressing down on them from outside the bag with the end of a rolling pin or a tin of soup to bruise them. Now add the steak, onion quarters, olive oil, vinegar and Worcestershire sauce and mix to combine. Seal the bag and place it in a dish to prevent leakage. Refrigerate for 12 or so hours, or marinate at room temperature for up to 2 hours. The marinating step is critical, so don't cut it short.
• Bring the steak to room temperature before cooking on a griddle for about 6 to 7 minutes a side; it's hard to say exactly how long it'll take as it depends on how you like your meat. I like mine pretty well still quaking and trembling on the plate, so be prepared to cook it for longer if you want better-done meat. Test by prodding before you start poking knives in: if it's very very soft and bouncy, it's blue; springy, rare; springy but with resistance, medium-rare to medium depending on that resistance; hard, well, you know the answer to that.
• Take the steak out and lay it on a large piece of foil, sprinkle with salt, and then wrap the whole parcel in another piece of foil and let it stand for 10 minutes before carving thinly, crosswise (on the diagonal). Arrange on a plate lined with arugula leaves. Put a plate of lemon quarters on the table too, for squeezing over the meat as you eat. Serve with potatoes on the side.
• Squish down on the garlic cloves with the flat side of a knife to bruise them and put them into a large freezer bag. Add the peppercorns, pressing down on them from outside the bag with the end of a rolling pin or a tin of soup to bruise them. Now add the steak, onion quarters, olive oil, vinegar and Worcestershire sauce and mix to combine. Seal the bag and place it in a dish to prevent leakage. Refrigerate for 12 or so hours, or marinate at room temperature for up to 2 hours. The marinating step is critical, so don't cut it short.
• Bring the steak to room temperature before cooking on a griddle for about 6 to 7 minutes a side; it's hard to say exactly how long it'll take as it depends on how you like your meat. I like mine pretty well still quaking and trembling on the plate, so be prepared to cook it for longer if you want better-done meat. Test by prodding before you start poking knives in: if it's very very soft and bouncy, it's blue; springy, rare; springy but with resistance, medium-rare to medium depending on that resistance; hard, well, you know the answer to that.
• Take the steak out and lay it on a large piece of foil, sprinkle with salt, and then wrap the whole parcel in another piece of foil and let it stand for 10 minutes before carving thinly, crosswise (on the diagonal). Arrange on a plate lined with arugula leaves. Put a plate of lemon quarters on the table too, for squeezing over the meat as you eat. Serve with potatoes on the side.
• Preheat the oven to 400 degrees F.
• Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss with the oil on a large baking sheet, using your hands to mix well. Tuck in some torn up rosemary sprigs, and roast for about an hour, turning once or twice during that time, until they wonderfully crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt.
• Preheat the oven to 400 degrees F.
• Wash and dry the potatoes, but don't bother to peel them, and cut them into about 3/4-inch dice. Toss with the oil on a large baking sheet, using your hands to mix well. Tuck in some torn up rosemary sprigs, and roast for about an hour, turning once or twice during that time, until they wonderfully crispy and golden but still soft on the inside. When they're done, remove to a large plate and sprinkle with salt.

RIB STEAK TAGLIATA

Steps:

• Combine the oil, garlic, parsley, thyme and rosemary leaves in a food processor. Pulse to finely chop. Pour half the oil-herb marinade over the steaks in a large dish and marinate the steaks 2 hours and up to 24 hours, refrigerated.
• Preheat a cast-iron pan or outdoor grill for a medium-high heat. Remove the steaks from the marinade, wipe off excess and sprinkle with coarse salt and black pepper. Place the steaks in the pan or over the hottest area of the grill (moving the steaks around to a cooler section of the grill to prevent too much flaring and reduce excessive charring).
• Cook the steaks to desired doneness by turning only once, cook one side and then the other, moving the steaks only to permit even cooking. Allow 4 to 5 minutes per side for medium-rare. After turning the steaks to the second side, brush on some of the remaining oil-herb marinade for added flavor. After cooking to desired doneness, remove the steaks from the grill and allow them to rest for 5 minutes.
• Drizzle the arugula with oil and balsamic vinegar in a large bowl. Shave Parmesan over top (about 1/2 cup), toss and place equal portions on each of 4 plates.
• Carve the resting steaks into long ribbons of beef, placing several slices on each of the four salads. Sprinkle with salt and pepper.
• Squeeze a little lemon juice over the steaks, drizzle with some olive oil and serve.