Buffalo Rib Eye Tagliatawith Arugula and Balsamic


  • 3 lbs buffalo rib eye
  • 8 oz. arugula
  • Aged balsamic vinegar
  • Extra virgin olive oil
  • 2oz. fresh herbs (sage, rosemary and thyme)
  • 2 cloves garlic, crushed
  • 1 oz. butter
  • Salt and pepper to taste


  • Slice rib eye into 4 steaks, marinate with herbs, garlic and a swirl of olive oil. Rest in the refrigerator for at least 2 hours, overnight is even better.
  • In a large heavy pan, melt the butter with 2 tablespoons of olive oil. When hot, sear steaks for two minutes each side, seasoning with salt and pepper. Continue to cook over medium high heat on alternating sides, about 4 minutes each side for rare, up to 9 minutes each side for medium well, when steaks are about an inch thick.
  • While meat is cooking, season the arugula with salt, pepper and olive oil, then place in the center of the serving platter. When the steaks are done, let them rest about 3 to 5 minutes out of the pan, then slice thinly and place on top of the arugula. Drizzle abundantly with balsamic and EVOO, and serve.
Cabernet Sauvignon, Napa Valley
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