In Tuscany, for this dish they would use steaks from the famous white Chianina cattle, native to this region and greatly prized for their deliciously tender and flavoursome meat. To replicate this, you will need to buy the very best T-bone steak you can find and have your butcher cut the steaks quite thick and weighing around 400 -500 grams each (or 1 pound) to serve two people. Take meat out of refrigerator about two hours before cooking. “Tagliata” means sliced or cut.

T-Bone steaks, one large steak for each two people.
Good extra virgin olive oil
Fresh wild rocket (rucola), about ½ cup per person.
Parmigiano-Reggiano cheese, approx 20g or 1oz, per person
Sea salt and freshly ground black pepper
Chopped fresh flat leaf parsley, about a cup.

Brush the steaks with olive oil and heat a stove-top grill, or bring the wood-fired grill or barbeque to the “glowing embers” stage. Do not cook while flames are still high. Seal the steaks at high heat for about 4-5 minutes on each side, then remove to lower heat and continue to cook for about 5-7 minutes for medium rare. The meat should be well-browned, (not burnt) on the outside but still pink and juicy inside.

 

Transfer steaks to cutting board and leave to “rest” for a minute while you prepare the plates. Make a small pile of fresh rocket on each warmed plate and pare fine slices of the Parmigiano with a cheese plane or vegetable peeler. Slice the meat across the grain into slices about ½ inch (or 12mm) thick and arrange slices of meat on top of each pile of rocket with a few shavings of Parmigiano. Serve immediately, dressed with the juices from the cutting board or grill pan, plenty of chopped parsley and freshly ground sea salt and black pepper. A delicious and very traditional addition would be a generous drizzle of the best extra virgin olive oil you have. The best meat also deserves a great red wine – we would suggest a rich Chianti Classico Riserva or one of the fantastic “Super Tuscans”.