Ribeye Tagliata with Gremolata  Image

Ribeye Tagliata with Gremolata

Make this Tonight - "Surprisingly Simple Italian Steak"

Prep Time
Cook Time


Ribeye Tagliata

  • 2 (about 12 oz ea) rib-eye steaks, cut 1-inch thick
  • kosher salt, to taste
  • black pepper, to taste
  • 5 tablespoons olive oil, divided
  • 2 garlic cloves, crushed
  • 2 parsley stems
  • 1 tablespoon unsalted butter


  • ⅓ cup parsley leaves, roughly chopped
  • 2 cloves garlic, peeled and roughly chopped
  • ¼ cup fresh oregano, roughly chopped
  • ½ cup olive oil
  • 1 tablespoon calabrian chili, minced
  • Zest of one lemon
  • Juice of ½ lemon


Ribeye Tagliata

  1. Season the steak liberally with salt and pepper.
  2. Heat a cast iron pan pan on medium-high heat and add 4 tablespoons olive oil.
  3. Add the steaks to the pan and cook for 3-4 minutes on each side to sear.
  4. Add the crushed garlic and parsley with a tablespoon of olive oil and a tablespoon of butter.
  5. Carefully tilt the pan toward you allowing the butter and oil to pool. Using a spoon, baste the steak with the oil and butter for 1 minute.
  6. Remove the steaks from the pan and allow to rest for 4-5 minutes before slicing.
  7. Slice against the grain into 1/2 inch slices, plate and top with Gremolata and all the juices from the meat.


  1. Combine all the ingredients in a bowl and mix well. Allow to marinate for at least 10 minutes.