Easy Italian Garlic Rosemary Steak-a tagliata di manzo is a really simple steak recipe with flavorful ingredients. Make this delicious Italian steak recipe with your grill pan or cast iron pan. It’s perfect for a weeknight meal or any special occasion. Ready in 15 minutes!
Check out my Easy Italian Garlic Rosemary Steak web story here
This super tasty steak recipe is naturally gluten-free, Whole30, Paleo, and keto friendly.
A tagliata di manzo is one of those meals that I’ve been cooking ever since I started experimenting with recipes in my own kitchen. I always fall back on this recipe when thinking of something fast and impressive. It’s a recipe that never lets me down, and it is absolutely loved by the whole family (and any friends that are steak lovers!).
A really great salad to serve with this steak is our (if you’re staying low-carb) Sicilian Fennel and Orange salad and if you’re not the least bit worried about carbs, enjoy the steak with a nice Panzanella-Tuscan Tomato and Bread Salad.
I’ve mentioned before that I’m not the grill master! If my mom is around, she takes over the grilling and always cooks the meat or chicken to perfection (or the ribs!). I have had such great luck with my grill pan, it’s just so easy for me to grab and get it cooking with that. Or my cast iron pan. Either pan, perfect results with this recipe!
I don’t recommend using a frying pan, as it won’t reach the heat level needed to make this incredible steak recipe.
What is an Italian tagliata di manzo?
A tagliata di manzo is one of the most popular steak dishes in Italy, right next to the super famous Florentine “bistecca alla Fiorentina”. The difference between the two is a Florentine bistecca is a gigantic T-Bone steak served blood rare. And the tagliata di manzo is usually a different cut (like a NY Strip or a rib eye) without the bone, sliced thin (tagliata comes from tagliare-to cut and manzo means beef).
Which is the best cut of beef?
I will typically use these 3 cuts:
- Filet mignon- You may also know it as tenderloin filet or even tenderloin steak. It is more expensive than the other cuts, but it is really tender and very high quality. The kind of cut you indulge in for a special event.
- New York Strip –You may also know it as strip steak or strip loin. It costs much less than a filet. It will not be the super soft and melt in your mouth texture of the filet mignon, but I find it always cooks up very tender and is also flavorful. Look for one with nice marbling for even better flavor.
- Rib eye- You may know it as an entrecôte French. This is a cut with more marbling and more fat, which makes it much more flavorful. It this cut is extremely flavorful due to the fat, also known as marbling, but not as tender as a filet mignon.
How big of a steak should I buy?
Good question! Mom has always told me to get a nice 1 inch (2.5cm) steak. And if you go for something like a rib eye, it will be about 1.5 inches (4cm) in thickness.
If you stay with a thin steak, it will cook really quickly, and also, more change of it not turning out tender. Best to go for something thicker and less chance to over cook.
Which is the best oil to use for cooking steaks?
Here’s a quick overview about which fat/oil to use and the smoke points.
Important to use an oil that works well on high heat. Now, contrary to what you’ve learned or heard or read online, I used olive oil! Yes, I used olive oil on very high heat. The flavor was not compromised and I never came across any research that proves that it’s unhealthy.
I read a great article here on serious eats about cooking with olive oil. The author even states, “But of all the studies I found that specifically compared the heating of olive oil to other oils, the overall message was that olive oil performs decently well under high-heat conditions.”
So, read that article and decide on your own what to do.
Then of course, there are the other oils that have smoke points of 400F (200C) is vegetable oil, peanut, corn or canola oil.
Butter is not the best bet to cook the steak at super high heat since it has a smoke point of 350F (175C). But you could start of with oil, and finish it with some butter.
How to cook the best Italian steak with rosemary and garlic?
Here is all you need to do (full recipe in detail below).
I gathered together the steak, garlic and fresh herbs (right from the garden…rosemary and a few leaves of sage).
Drizzle on some olive oil and sprinkle some salt on top. Let the steak rest for about 20-30 minutes.
Heat up the grill pan. Once it’s heated, add some oil (I used extra-virgin olive oil). Add in the steak.
Let it cook for a few minutes on each side (I did about 4 minutes each side to get it medium-rare). Turn the steak to the other side.
When it’s almost ready, add the garlic and rosemary to the pan (I have also sage in my herb garden, so added a few leaves).
When it’s almost ready, remove the steak and place on a plate. Add the garlic and rosemary to the pan (I have also sage in my herb garden, so added a few leaves). Cook up the garlic with the rosemary (and whatever herb, if you’re using).
Add the steak back to the pan and let it combine for a minute or two with the garlic infused oil. This is a really fast part of the final cooking. Drizzle on some top of the steak. It will absorb all the flavoring of the oil infused with the garlic and rosemary.
Place the steak on your cutting board and let it rest for 10 minutes. Once it’s rested, slice it against the grain.
Why cook rosemary and garlic with steak?
The Italian steaks I have had are always with rosemary and garlic. The typical way to cook it in Tuscany is with rosemary and oil, but I’ve seen that combination also in other regions of Italy. I have also had rosemary and garlic in Italy.
My Calabrian mother-in-law often uses dried Calabrian oregano and some of her very good extra-virgin olive oil, it is amazing! She basically serves it with a sauce of extra-virgin (Calabrian, of course) olive oil with her freshly dried Calabrian oregano and some salt. She then dips her bread (homemade Calabrian, of course) right into that oil (it’s crazy good!). You could make this easy crusty no-knead Italian bread.
I’ve also had it with fresh sage and and oil (or oil and butter). So many ways to cook it, with delicious results! But the simplicity of a fresh herb (rosemary, sage or even thyme) with really good olive oil and garlic.
Bring the steaks to room temperature (no more than 15-20 minutes out on the counter).
Should I heat the rosemary and garlic in a separate pan?
If you have the patience to slowly heat the garlic and rosemary, go ahead and do that in a separate skillet. You could add some oil to a small pan and add the rosemary and garlic. Turn on the heat, and let it slowly heat up together and get some color.
When you heat the rosemary and garlic in the grill pan that you cook the steak, you have to keep it moving and be fast, as you don’t want it to get burned and bitter. If you feel more comfortable doing it separately, and don’t mind an extra pan to clean up, do it on a lower heat in a separate pan and keep a good eye on the color.
What is an ammoglio sauce?
I served the steak with an ammoglio sauce. I LOVE to make this simple no-cook Sicilian tomato sauce. You may know it as amogghio.
It’s a simple sauce of chopped fresh tomatoes, garlic and herbs. This flavorful tomato sauce goes fantastic with any thing grilled, like my Grilled Lamb Chops with Ammoglio Sauce (since it was lamb, I also added fresh mint).
Sometimes I also make this and serve this with just a simple salad of arugula drizzled with olive oil, freshly squeezed lemon juice, and some salt.
How long do I cook steak?
Depending on the cut of the steak and also what you use to cook it, you should be able to use these temperatures and times. It could vary, but this is a place to start and getting you cooking that steak:
Here is a quick steak cooking time guide to direct you:
- Rare: 120-130°F (49-54°C) – 4-6 minutes
- Medium-rare: 130-135°F (54-57°C) – 5-7 minutes (that’s how we prefer it)
- Medium: 140-145°F (60-63°C) – 6-8 minutes
- Medium-well: 150-155°F (66-68°C) – 8-10 minutes
- Well: 160-165°F (71-74°C) – 10+ minutes
Some tips to cook the best Italian steak:
- Most important to keep in mind, that the doneness will depend on the how thick your steak is cut, your pan (or actual grill) and the temperature of the heat. Use this as a guide, and the more you cook steaks, you’ll get to cooking it exactly how you like it.
- My top tip is to always stop cooking it when it’s just a little bit more than rare (I like it medium-rare), because it will continue to cook a little while it’s resting before I slice it (and then it’s perfectly medium-rare). It’s taken lots of practice to know how to even touch the meat and see if it’s ready.
- Bring the steaks to room temperature (no more than 15-20 minutes out on the counter).
- Blot dry the steaks with a paper towel.
- Make sure the pan is nice and hot (I used a grill pan, but highly recommend a cast iron skillet). A non-stick skillet will not get the heat needed to cook the steak with a nice crust.
- To get the grill marks, you’ll have to keep on each side for a few minutes (following the times above).
- Add the garlic, rosemary and butter to the pan towards the end. Drizzle all of the juicy flavorings on top of the steak while it’s combining with the garlic-rosemary oil-butter.
- Let the steak rest before slicing it (I usually let it rest 5-7 minutes….not easy to make everyone wait more than that).
- After the meat has rested, best to cut against the grain.
Some more steak cooking best tips:
- Room temperature: best to be sure to bring the meat to room temperature before cooking.
Salting: salt it 30 minutes-1 hour before cooking. Even better, salt it the night before. Or cook the steak and salt it after it’s ready.
- Thickness: to get medium rare (or rare), buy a thicker steak (1.5-2-inches thick). Any thinner, means a tougher steak.
- Heat pan: the grill pan or cast iron skillet has to be preheated. If you put the steak on a cold grill pan, it will stick!
- Searing: best method to get a nice juicy steak is to sear on both sides. Start it out on higher temp and let it get color on both sides, then lower a little as you let it cook some more (depending on what temperature you like).
- Doneness: If you have a meat thermometer, you could use it to check the internal temperature. I typically can tell by the sear marks and by timing it. Also, if pressing it and the steak still gives, it’s too rare. The more it resists when I touch, the closer it’s getting to medium-rare. It’s a fast process and you’ll get used to knowing when it’s ready buy the touch, color and smell (you won’t even need a thermometer).
- Resting: Take the time to let the steak ready for about 10 minutes before you start to slice it. The steak will be juicier.
Some dishes to serve with this delicious steak main course:
- Easy Mediterranean Chopped Salad
- Sheet Pan Eggplant and Tomato Bake
- Cherry Tomato Confit
- Whole30 Broccoli Salad
One last thing…I promise!
Just a quick request: if you enjoyed this really easy steak with garlic and rosemary (tagliata di manzo) as much as we did, would you kindly leave me a 5-star rating and a short (or long!)comment–the ratings are what helps get my recipes and hard work discovered, so I can keep leaving you more delish recipes!
Your comments mean the world to me….and I really SMILE when I read them. Thank you so much! XX
Easy Italian Garlic Rosemary Steak
- For the steak:
- 3 sirloin or rib-eye steaks about 1 ¼ inch thick
- 3 teaspoons sea salt or more, to taste
- freshly ground pepper
- 4 Tablespoon extra-virgin olive oil or canola, peanut, vegetable, divided
- 2 cloves garlic peeled
- 2 sprigs fresh rosemary or thyme, or sage or a combo
- For the ammoglio sauce: optional:
- ½ cup extra-virgin olive oil
- juice of one lemon
- 2 large tomatoes chopped in small pieces
- 1 clove garlic minced
- 1 Tablespoon chopped fresh rosemary
- ½-1 teaspoon sea salt
- For the ammoglio sauce: This easy fresh tomato sauce is optional. In a medium bowl, whisk together the ammoglio ingredients. Set aside at room temperature for at least 45 minutes and prep the steak.
- Heat the grill pan: Heat a grill pan (or cast-iron pan) over medium-high heat. Drizzle on an even layer of olive oil (I used about 2 tablespoons of extra-virgin olive oil). Heat the oil until you’ll see it shimmering.
- Cook the steaks: Sear the steaks on both sides (depending on how you would like it cooked and how thick your steak is. I like medium-rare and did 3-4 minutes per side, flipping the steak every minute to it evenly cooked).
- Cook the garlic with rosemary: During the last few minutes of cooking, remove the steaks to a dish and if needed, add a little more olive oil to the pan (1-2 tablespoons). Add in the garlic and fresh rosemary. Let the garlic get some color (keep it moving so it doesn’t burn).
- Finish off the steak: Return the steak to the pan with the garlic and rosemary and oil and let it get some of the flavorings (I turned mine once, keeping it not even 1 minute per side…it’s a very quick part of the cooking just to get it infused with all the flavors).
- Let the steak rest: Carefully place the steaks on a large cutting board and let it rest. You could drizzle garlic-rosemary oil from pan on top of the steak (or you could toss it, it’s up to you). Let the steak rest for about 10 minutes.
- Cut the steak and serve: Once the steak has rested, cut the rested steaks into slices about ¼ to ½ inch thick. Sprinkle on some salt (if needed, to taste)and freshly ground pepper (if you like). Serve with the ammoglio sauce (if you’re using it)or whatever sauce and sides you like. Enjoy!