Sliced Steak with Olive Oil, Garlic, and Rosemary

Tagliata all’Olio, Aglio, e Rosmarino

Preparation info

  • Serves


    as a main course
    • Difficulty


    • Ready in

      20 min

Appears in

How to Cook Italian

How to Cook Italian

By Giuliano Hazan

Published 2005

  • About

Tagliata, a favorite Italian way to serve grilled steak, is a thick steak served sliced and seasoned or topped in a variety of ways. Italians do not eat as large portions of meat as Americans do, and this is a perfect way to serve thick steak without going overboard on the portion size. Use a 1¼-inch -thick piece of your favorite cut (mine is the boneless rib-eye).


  • 4 garlic cloves
  • ¼ cup extra virgin olive oil
  • 2 sprigs fresh rosemary
  • Coarse sea salt
  • Freshly ground black pepper
  • 2 boneless rib-eye steaks, about pounds each, at least inches thick


    1. Preheat a charcoal or gas grill.
    2. Lightly crush and peel the garlic cloves. Put them in a large skillet with the olive oil and rosemary sprigs and place over medium-high heat. When the garlic is lightly browned on all sides, remove and discard it and the rosemary. Remove the pan from the heat.
    3. Generously sprinkle coarse sea salt and black pepper on both sides of the steaks. Grill for about 5 minutes on each side for rare steak. Bear in mind that after it is sliced, the meat will be briefly exposed to heat in the skillet.
    4. Transfer the steaks to a cutting board and cut on a bias into ¼-inch -thick slices. Heat the olive oil in the skillet over medium-high heat. As soon as it is hot, add the sliced steak and toss until it is well coated. Serve at once.