One of the best Italian steak recipes in Italy has to be the Tagliata! Tagliata is a sirloin steak cooked to perfection (usually, rare) and plated as thin slices (tagliata means cut in Italian). It’s a traditional Tuscan dish.
1 seasoned cast iron or carbon steel pan about 14" in diameter
plastic wrap
Ingredients
1lbaged sirloin steak"controfiletto"
fine saltto salt the steak
2tbspclarified butterto sear the steak
Optional Condiments
demi-glace
balsamic vinegaraged
arugula
grana padano or Parmigiano cheesethinly sliced
Instructions
Prepare the Steak
Salt the steak generously on both sides, pressing the salt into the meat.
fine salt, 1 lb aged sirloin steak
Wrap the salted steak in plastic wrap. Then, let the steak rest for about 2 hours in the fridge.
After the 2 hours rest, let the steak come to room temperature for about 1/2 hour before cooking it. At this time, you'll also want to remove any excess fat or extraneous parts of the steak—which can be used to make broth or a stew. During the rest time, you can prepare any sauces or condiments you may want for your finished steak.
Pan Sear the Steak
Over high heat, bring a seasoned cast iron or carbon steel pan to a temperature of around 662° F (350° C). Melt a few tablespoons of clarified butter in the pan.
2 tbsp clarified butter
Cook the steak for a couple of minutes per side—until the surface of the steak is golden brown but not burnt (see photos).
Then, flip the steak and sear the other side.
You’ll want to baste the surface of the steak with the hot butter during the cooking, as shown.
Sear all sides of the steak as well.
Rest the Steak (Covered)
Once the steak is properly seared and ready, it’s time to let it rest! This is not optional! Letyour steak rest 5-10 minutes before cutting it, under penalty of losing the juices inside! It's best to cover it loosely with foil while it rests.Read the whole article on this page for a thorough explanation as to why the rest is needed.In the meantime, you’ll want to warm the plates you plan to serve the meat on to about 113° F (45° C).
De-Glaze and Make a Sauce (Optional)
Once the steak is cooked, you can also de-glaze the pan with a demi-glace...
demi-glace
Add a few drops of quality (aged) balsamic vinegar, let the sauce reduce… and filter!
balsamic vinegar
Slice the Steak and Serve it!
Thinly slice the steak to your liking.
The slices you see in the photo are probably the most common for the Italian Tagliata, however you can even cut thinner slices!
Top with a sprinkle of coarse, flake or fine salt (optional). You can also finish the Tagliata with a drizzle of fresh extra virgin olive oil, the balsamic demi-glace or even an infused olive oil as we've done here!A simple arugula salad (with a drizzle of olive oil and a pinch of salt) makes an excellent side. We like to top ours with a thin slice of Parmigiano Reggiano cheese.
arugula, grana padano or Parmigiano cheese
Buon Appetito!
Video
Notes
Choosing the Steak
Chianina sirloin (chianina is an Italian breed of cow famously raised in Tuscany); Or look for a "New York Strip" steak
Weight: about 1 lb (.5 kg)
Thickness: about 1 inch (2.5 cm) thick
Aged: 3-4 weeks
Salt Correctly!Follow our instructions carefully regarding when to salt if you want the maximum flavor.Resting Times Are Not Optional!For achieving a perfectly juicy steak, the rest times should be followed rigorously.