The tagliata is a Tuscan idea about what beef should be: seared hard on the outside, pink through the center, sliced thin and finished with nothing but what the meat and the plate already have. It is not a complicated dish. The work is almost entirely in the resting.
Grana Padano shavings, a handful of arugula, a drizzle of good olive oil: these are not garnishes. They are the rest of the recipe. The bitterness of the arugula cuts through the fat. The cheese adds salt and body. The olive oil is the sauce.
The only thing that can go wrong here is cutting too soon. Ten minutes under foil is not a suggestion. It is the recipe.
Set servings and units first. You can change them anytime.
Remove the steak from the refrigerator 30 minutes before cooking to come to room temperature. Pat completely dry with paper towel. Dry meat sears; wet meat steams.
Heat a cast iron or heavy steel pan over the highest heat until it begins to smoke. Add no oil to the pan.
Season the steak generously on both sides with coarse salt and black pepper.
Place the steak in the dry pan. Do not touch it. Cook 3-4 minutes until a deep brown crust forms and the steak releases naturally from the surface.
Flip once. Cook 3-4 minutes on the second side for medium-rare (internal temperature 126 F). Sear the edges briefly.
Transfer to a plate, tent loosely with foil, and rest for at least 10 minutes. This step is not optional. The meat reabsorbs its juices as it rests.
While the meat rests, arrange the arugula on a serving platter. Drizzle with olive oil and a squeeze of lemon. Add Grana Padano shavings.
Slice the rested steak thinly against the grain ( 1/4 in slices). Lay the slices over the arugula. Finish with more olive oil, a pinch of flaky salt, and fresh black pepper.
You made Tagliata di Manzo con Rucola e Grana. Time to eat.
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The rest is everything. Cut the tagliata at 5 minutes and the juices run out onto the board. Cut it at 10 minutes and they stay in the meat. If you are unsure, wait longer.
Six Italian regions. Nothing reformulated. Imported direct.
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