Smoky Tagliata-Style Ribeye
A culinary masterpiece that transforms a thick-cut ribeye into an unforgettable dish paired with earthy Portobello mushrooms and fresh arugula, topped with creamy shaved Parmesan.
Servings: 2 servings
Calories: 480kcal
Ingredients
Main Ingredients
- 1 piece thick-cut entrecôte steak (approx. 250–300 g) Provides a succulent and juicy base for the dish.
- 2 large Portobello mushrooms, cleaned and stems removed Optional; lends an earthy flavor and satisfying texture.
- 75 g fresh arugula Adds a fresh, vibrant contrast.
- 30 g shaved Parmesan cheese Elevates the dish with its rich taste.
Seasoning and Cooking Oils
- 1 tbsp extra virgin olive oil Essential for drizzling and enhancing flavors.
- 1 tsp balsamic vinegar Optional; balances the richness of the steak.
- 1 tbsp olive oil (for searing) Achieves a nice crust on the steak.
- to taste freshly cracked black pepper Adds warmth and depth of flavor.
- to taste smoked sea salt flakes Provides the characteristic smoky flavor.
- to taste drizzle of aged balsamic or truffle oil Optional for an extra layer of luxurious flavor.
Instructions
Preparation
- Pat the entrecôte steak or Portobello mushrooms dry. Season the steak generously with freshly cracked black pepper.
- Brush the mushrooms lightly with extra virgin olive oil and a sprinkle of pepper.
Searing
- Heat olive oil in a cast iron pan over medium-high heat until shimmering.
- Sear the entrecôte for 2.5 to 3 minutes on each side for a perfect medium-rare finish. Transfer to a plate and cover loosely with foil, letting it rest for 5 to 7 minutes.
- Grill or sear the Portobello mushrooms for 4 to 5 minutes on each side until golden and tender.
Assembly
- Slice the rested steak thinly against the grain.
- On a serving platter, create a bed of fresh arugula, drizzling a bit of extra virgin olive oil and balsamic vinegar over the greens.
- Fan out the warm slices of steak or mushrooms over the arugula.
- Scatter shaved Parmesan cheese over the top.
Final Touches
- Sprinkle smoked sea salt flakes over the dish.
- Optionally drizzle aged balsamic or truffle oil before serving.
Notes
Let the steak come to room temperature for even cooking. Use a hot pan for a beautiful sear and rest the meat for moist tenderness. Serve the dish warm for the best experience.