Smoky Tagliata-Style Ribeye

A quick and elegant smoky ribeye steak dish served over fresh arugula, perfect for impressing guests or enjoying a comforting dinner at home.

Prep Time10

Cook Time15

Total Time25

Course: Dinner, Main Course

Cuisine: Italian

Keyword: Arugula, Quick Meal, Ribeye, Steak, Tagliata

Servings: 2 servings

Calories: 350kcal

1 piece thick-cut entrecôte steak (approx. 250–300 g), room temperature Juicy cut of beef rich in flavor.
2 large Portobello mushrooms, cleaned and stems removed For a vegetarian twist.
75 g fresh arugula (rucola) Provides a fresh contrast.
30 g shaved Parmesan cheese Adds a creamy texture and umami.
1 tbsp extra virgin olive oil Enhances flavor while keeping ingredients moist.
1 tsp balsamic vinegar (optional) Offers a tangy sweetness.
1 tbsp olive oil Used for cooking.
to taste freshly cracked black pepper For seasoning.
to taste smoked sea salt flakes Adds smokiness.
optional drizzle of aged balsamic or truffle oil For an elevated flavor.

Pat the entrecôte steak or Portobello mushrooms dry using paper towels. Season the steak generously on both sides with freshly cracked black pepper. For the mushrooms, brush them lightly with olive oil and sprinkle with pepper.

Heat 1 tablespoon of olive oil in a cast iron pan over medium-high heat until hot. For the entrecôte steak, sear each side for about 2.5–3 minutes for medium-rare. After cooking, remove it from the heat and rest under foil for 5–7 minutes. For Portobello mushrooms, grill or sear them for 4–5 minutes on each side until they're deeply golden and juicy.

After resting, thinly slice the steak or mushrooms against the grain. On a large serving platter, create a bed of fresh arugula, drizzling it with olive oil and balsamic vinegar if using.

Arrange the sliced steak or warm mushroom over the arugula in an elegant fan pattern. Generously scatter shaved Parmesan cheese over the top.

Just before serving, sprinkle a pinch of smoked sea salt flakes over the dish. If desired, drizzle with truffle oil or aged balsamic.

Let the steak rest after cooking to ensure each slice is moist and flavorful. Use high-quality ingredients for the best flavor.