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Bone-In Steak Tagliata with Apple & Arugula

A pan-seared bone-in strip steak becomes classic Italian tagliata over peppery arugula and crisp Washington apple—a bright autumn dinner for two.

  • Total time: 40 min
  • Servings: 2 servings
  • Estimated total cost: $21
  • Calories per serving: 680 cal
  • Stovetop

Ingredients

  • Bone-in New York strip steak, from the 3 lb value pack
    1½ lb $29.97
  • Baby arugula
    5 oz $5.00
  • Honeycrisp apple
    1 medium (about ½ lb) $1.25
  • Lemon
    1 $0.99
  • Olive oil
    2 tbsp
  • Balsamic vinegar
    2 tsp
  • Diamond Crystal Salt flakes
    1 tbsp plus ⅝ tsp total
  • Freshly ground black pepper
    ¾ tsp
  • Skyfall Vineyard Cabernet Sauvignon Washington Red Wine - 750 Ml
    1 bottle $13.99

Instructions

  1. Pat the 1½ lb bone-in steak dry. Season both sides with 1 tbsp plus ½ tsp Diamond Crystal Salt flakes and let stand for 15 minutes while you prepare the salad.

  2. Wash and thoroughly dry 5 oz arugula. Core and thinly slice 1 medium Honeycrisp apple. Halve 1 lemon; squeeze 1 tbsp juice from one half and cut the other half into wedges.

  3. Whisk together:

    • 1 tbsp olive oil
    • 2 tsp balsamic vinegar
    • 1 tbsp lemon juice
    • ⅛ tsp Diamond Crystal Salt flakes
    • ¼ tsp freshly ground black pepper

    Set the dressing aside so the greens stay crisp.

  4. Season the steak with ½ tsp freshly ground black pepper. Heat 1 tbsp olive oil in a heavy skillet over medium-high heat. Sear the steak for about 5–7 minutes per side, adjusting the heat if it browns too quickly, until the center reaches 130°F. Rest on a board for 7 minutes.

  5. Toss the arugula and apple with the dressing. Cut the steak from the bone, slice thinly across the grain, and arrange over the salad. Spoon any board juices over the steak and serve with the lemon wedges.

Want more detail? See the temperature guide.

Drink pairing: Chianti’s lively acidity balances the rich steak and tangy apple salad.

Wine picks:

  • Skyfall Vineyard Cabernet Sauvignon Washington Red Wine - 750 Ml $13.99 1 bottle
  • A to Z Wine Pinot Noir Oregon - 750 Ml $21.99 1 bottle

Why it works: The steak’s seared richness calls for a structured red, while the lemon, balsamic, apple, and arugula favor freshness rather than an overly heavy wine. These two offer contrasting but complementary options.

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You asked

Kind of want to grill the steaks. Bad idea?

Careme

Not at all—grilling is great for tagliata. The char pairs nicely with the apple and arugula. - Set up a hot direct-heat zone and a cooler indirect zone. Clean and oil the grates. - After your 3-hour dry brine, pat the steaks dry, lightly coat with olive oil, and add pepper—no extra salt. - Grill over direct heat for about 3–4 minutes per side, then move to indirect heat if the center needs more cooking. - For medium-rare, pull around 130°F and rest 7–10 minutes before slicing across the grain. Measure away from the bone. USDA guidance is 145°F with a 3-minute rest. - Keep garlic and rosemary out of the flames: infuse them in a little warm olive oil separately, then drizzle over the sliced steak. The salad and light potato side can stay unchanged.

You asked

Any other herbs or seasoning for steaks?

Careme

For this Italian tagliata, rosemary and garlic are my first choice: - Add 1 small rosemary sprig and 1 smashed garlic clove to the skillet after flipping the steak. Lower the heat if needed so the garlic doesn’t burn, and spoon the fragrant oil over the meat. - Alternatively, use 2–3 thyme sprigs for a gentler flavor. - Finish with 1 tbsp chopped fresh parsley over the sliced steak for freshness. Keep the black pepper, and don’t add more salt after your 3-hour dry brine. Avoid sugary rubs—they can scorch during searing.

You asked

Salting 3 hours early any change?

Careme

Yes—salting the steak 3 hours ahead works well as a short dry brine. - Use the same amount of Diamond Crystal Salt flakes; don’t add more before cooking. - Refrigerate uncovered on a rack over a tray. - Take it out while you prep the salad, pat the surface dry if needed, then add the pepper and sear as planned. - Keep the salad dressing’s salt separate and add it when tossing. Cooking time stays roughly the same; use the steak’s internal temperature rather than the clock.

You asked

Can you add a light starch

Careme

Add **½ lb red potatoes** for two. Cut them into bite-size pieces and simmer in salted water for 12–15 minutes while you prepare the steak. Drain, then toss with 1 tsp olive oil and a squeeze of lemon. Serve alongside the tagliata; it adds a light starch without pushing dinner past 40 minutes.

Recipe score: 8/10

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