Meat · Toscana

Tagliata di Manzo – Classic Tuscan Beef Recipe

Name: Tagliata di Manzo – Classic Tuscan Beef Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 500 g (1.1 lb) beef sirloin or ribeye, about 3–4 cm thick; 80 g (3 oz) fresh wild arugula (rucola); 40 g (1.5 oz) Parmigiano Reggiano, shaved with a vegetable peeler; 3 tablespoons extra-virgin olive oil, plus extra to brush the steak; 1 tablespoon aged balsamic vinegar (or balsamic glaze); 1 teaspoon coarse sea salt (fleur de sel or Maldon); Freshly cracked black pepper, to taste; 1 sprig fresh rosemary (optional, for brushing the grill)

Tagliata di manzo is one of Tuscany's great gifts to the table — a thick-cut sirloin seared hard over high heat, rested, then sliced against the grain and laid over a bed of wild arugula. The contrast between the warm, pink beef and the peppery greens is what makes this dish unforgettable. It is weeknight simplicity dressed in Sunday elegance.

10Prep (min)

10Cook (min)

20Total (min)

2Serves

EasyDifficulty

Tagliata di Manzo – Classic Tuscan Beef Recipe

Ingredients

500 g (1.1 lb) beef sirloin or ribeye, about 3–4 cm thick
80 g (3 oz) fresh wild arugula (rucola)
40 g (1.5 oz) Parmigiano Reggiano, shaved with a vegetable peeler
3 tablespoons extra-virgin olive oil, plus extra to brush the steak
1 tablespoon aged balsamic vinegar (or balsamic glaze)
1 teaspoon coarse sea salt (fleur de sel or Maldon)
Freshly cracked black pepper, to taste
1 sprig fresh rosemary (optional, for brushing the grill)

Method

Remove the beef from the refrigerator at least 30 minutes before cooking to bring it to room temperature — this ensures even cooking throughout.
Pat the steak completely dry with kitchen paper. Brush lightly on both sides with extra-virgin olive oil and season generously with freshly cracked black pepper. Hold off on the salt until just before it hits the grill.
Heat a cast-iron griddle pan or heavy skillet over the highest heat possible until it is smoking hot — this is non-negotiable for a proper crust. If using a rosemary sprig, rub it over the surface of the pan for fragrance.
Season the steak with coarse salt on both sides, then place it on the smoking-hot pan. Cook for 3–4 minutes per side without moving it, aiming for a deep mahogany crust while keeping the centre rare to medium-rare (internal temperature 52–55 °C / 125–130 °F).
Transfer the steak to a wooden board or warm plate, tent loosely with foil and rest for 5 minutes. This step is essential — resting allows the juices to redistribute and keeps every slice tender and moist.
While the meat rests, toss the arugula in a large bowl with 2 tablespoons of extra-virgin olive oil, a squeeze of lemon juice or a small drizzle of balsamic, and a pinch of salt. Spread it across a serving platter.
Slice the rested steak thinly (about 5 mm / ¼ inch) against the grain at a slight diagonal angle. Fan the slices over the arugula bed.
Finish with a drizzle of aged balsamic vinegar, a drizzle of your best extra-virgin olive oil, scattered Parmigiano shavings, and a final pinch of coarse sea salt. Serve immediately.

Tips from the kitchen

💡 The pan must be genuinely smoking before the steak goes in. A lukewarm pan will steam the meat and prevent the crust from forming — patience here makes all the difference.

💡 Always slice against the grain and slightly on the diagonal. This shortens the muscle fibres, making every bite noticeably more tender.

💡 Use only aged balsamic vinegar (aceto balsamico di Modena IGP or Tradizionale DOP) for drizzling — its natural sweetness and complexity elevate the dish. Avoid cheap vinegars that taste sharp and flat.

Frequently asked questions

What is the best cut of beef for tagliata?

Sirloin (controfiletto) is the traditional Tuscan choice — lean, flavourful and tender. Ribeye (entrecôte) works beautifully too and adds more marbled richness. Whatever you choose, make sure it is at least 3 cm thick so you can achieve a proper crust while keeping the centre rare.

Can I cook tagliata on a barbecue instead of a griddle pan?

Absolutely — in fact, cooking over live charcoal or wood is the original Tuscan method and adds wonderful smoky depth. Make sure the grill grates are preheated and cleaned, and follow the same timing and resting principles as the pan method.

Can I make tagliata with a well-done steak?

Technically yes, but it goes against the spirit of the dish. Tagliata is designed to be served rare to medium-rare — the juicy pink interior is fundamental to both the flavour and the visual appeal. Cooking it well-done will result in a drier, tougher steak and the dish will lose most of its character.