Tagliata of Bone-In Rib-Eye with Arugula
Mario Batali has shared this delicious recipe for rib-eye steak with us from his book, Italian Grill!
Rib-Eye is the steak they eat in Italy when they can’t find the T-Bone to use to make T-Bone Fiorentina. (The word tagliata merely refers to the fact that the steak is served sliced rather than whole.) The sugar in the spice crust helps develop the char and “steakhouse” crust you want, and the porcini powder adds an immeasurable earthy component. Make this for a celebration dinner!
- 2 tablesppons sugar
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon hot red pepper flakes
- 1/4 cup porcini mushroom powder (see below)
- 5 cloves garlic, minced
- 1/4 cup extra virgin olive oil, plus about 1 tablespoon and extra for drizzling, divided
- 1 3-3 1/2 pound bone-in rib-eye steak (about 3 inches thick)
- 3 cups trimmed arugula, washed and spun dry
- Fine sea salt
- Balsamic vinegar, for drizzling
In a small bowl, combine the sugar, salt, black pepper, red pepper flakes, mushroom powder, garlic and 1/4 cup olive oil. Stir well to form a thick paste with the consistency of wet sand.
Rub the paste all over the steak, coating it evenly. Wrap the steak tightly in plastic wrap and refrigerate for at least 12 hours, or overnight.
About 1 hour before grilling, remove the steak from the refrigerator and brush off the excess marinade with a paper towel. Place on a plate and let come to room temperature.
Pre-heat a gas grill or prepare a fire in a charcoal grill (use enough coals to keep the fire going for about 25 minutes).
Put the steak on the hottest part of the grill, cover and cook, turning every 6-8 minutes, for about 25 minutes for medium-rare doneness; the internal temperature should be 125°F. Transfer to a carving board and let rest for 15 minutes.
Meanwhile, dress the arugula with about 1 tablespoon olive oil and season with sea salt, to taste.
Slice the meat against the grain into 1/2-inch-thick pieces. Arrange on plates or a platter, drizzle with olive oil and balsamic vinegar, and top with the arugula. Serve immediately.