Entrée: Italy – Tagliata Di Manzo (Italian Sliced Ribeye)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 2
Approximate Time
Prep
10 min
Cook
8 min
Additional
10 min
Total
28 min
Ingredients
1–2 ribeye steaks, about 8–12 oz each (225–340 g each) Kosher salt to taste Freshly ground black pepper to taste 2 tbsp (30 ml) extra-virgin olive oil 3 cups (90 g) arugula Shavings of Parmigiano-Reggiano to taste 1 lemon, cut in half Cherry tomatoes, halved (optional)
Instructions
1. Season steaks generously. Sear in a hot skillet with a thin film of olive oil, 3–4 minutes per side. Rest 5–10 minutes. 2. Toss arugula lightly with a drizzle of olive oil and a squeeze of lemon; arrange on a platter with tomatoes if using. Slice steak across the grain and lay over greens. Finish with more olive oil, lemon, black pepper, and Parmesan shavings.
Estimated Nutritional Information*
Per serving | Servings: 2
Calories: 139 kcal
Carbohydrates: 4.3 g
Protein: 1.5 g
Fat: 13.9 g
Saturated fat: 1.9 g
Fiber: 1.5 g
Sugar: 1.6 g
Sodium: 13 mg
Potassium: 206 mg
Calcium: 80 mg
Iron: 0.91 mg
Vitamin A: 54 µg RAE
Vitamin C: 22.1 mg
Nutrition estimated: November 5, 2026
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sugar, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.