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Steak Oreganato

BY STANLEY TUCCI Actor and cookbook author Stanley Tucci learned this quick, simple method for preparing steak from his nonna, who often served beef as part of multi-course family meals. “We don’t serve meat ‘American style,’ with a vegetable and potato on the side,” Tucci explains. “Instead we begin with pasta, followed by meat accompanied by a simply cooked vegetable. We finish with a green salad followed by nuts and fresh fruit.

Steak Oreganato


1 top round beef steak (2 ½ to 3 pounds)
2 tablespoons butter
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
½ cup dry red wine
½ teaspoon dried oregano



  1. The steak should be ½ inch thick. If necessary, pound it between two sheets of waxed paper to achieve this thickness.

  2. Warm the butter and olive oil in a large sauté pan set over medium heat. When the butter is foaming rapidly, add the steak and fry to brown on one side, about 3 minutes. (If the steak is larger than your sauté pan, cut it in half). Turn, and season with salt and pepper. Brown the other side, about 3 minutes. Remove from the pan to a warm platter and set aside.

  3. Add the wine and oregano to the pan, scraping up any meat that may have stuck to the bottom. Simmer to sweeten the wine, about 1 minute. Meanwhile, cut the meat into six equal portions. When the wine sauce is ready, pour it over the meat and serve immediately.


Wine Pairing: Medium red and full red


Recipe from The Tucci Cookbook, by Stanley Tucci with Joan and Stan Tucci, Gianni Scappin and Mimi Taft (Gallery Books, 2012)

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