Tagliata with Garlic and Parsley

Preparation info
  • Serves


    • Difficulty


    • Ready in

      25 min

Appears in
Hazan Family Favorites

By Giuliano Hazan

Published 2012

  • About

Our family enjoys a thick rib-eye from time to time. Using this cut makes it possible to get a nice crust formed while keeping the inside rare and tender, something you can’t easily do with a thin steak. A 1¼-inch-thick steak can weigh over a pound, though, and that’s much more meat than one of us can consume. In Italy, steak is usually served sliced and we call it tagliata, meaning “cut.” Slicing it allows you to toss the meat, after it is grilled, with hot olive oil and herbs, maki