Pairing: Pinot Noir


Tagliata – Grilled Steak Italian Style


Serve with Bethel Heights’ Carter Vineyard or Casteel Reserve Pinot Noir

A friend from Iowa gave me a copy of Cook’s Country,, and one of the articles proved invaluable. For the steak eaters in your life, here is a great way to grill a thick steak, ensuring a juicy pink interior, and a good outer crust. The steaks have to be dry when they hit the grill, so here is the tip. Chill four steaks for 30 – 60 minutes, uncovered in the freezer, after rubbing both sides lightly with 1 ts. sea salt, and 1 ts. cornstarch. Place them on a rack in the freezer, so they air dry on both sides. Make up a bit more rub if you need it, but it is a light coating you want. Enjoy!


Serves four


  • 4 thick-cut steaks: Strip, Boned Ribeye, T-bone, Porterhouse, or New York, though New Yorks will
    not be as marbled and therefore not as tender.
  • 2 oz young arugula leaves
  • 2 oz parmigiano reggiano cut into thin shavings


  1. Grill over high to medium heat, on well-oiled grill.
  2. Turn once to get a nice coat on one side, salt and
    pepper, and turn. About 5 – 6 minutes total for rare—120 on instant-read thermometer.
  3. Transfer steaks to a cutting board and rest 10 minutes.
  4. Cut across grain into ½ inch slices, removing the bone if there is one.
  5. Season with fresh ground pepper, and scatter baby arugula leaves and parmigiano reggiano shavings on top.
  6. Drizzle with olive oil and any juices from the cutting board.

Roasted root vegetables and a crisp salad would be nice accompaniments.

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