Stanley Tucci has many gifts—brightening up movie screens, writing moving memoirs, and making us really hungry. The actor, author, avid home cook, and taste bud tour guide (we’re anxiously anticipating the launch of his new docuseries Tucci: The Heart of Italy!) has already convinced us to eat pasta for breakfast and resurrected the once-discontinued pastina.
The latest thing Tucci taught us: You need not have a lot of time or a fully-stocked refrigerator or pantry to make a restaurant-worthy steak dinner.
The Story Behind Stanley Tucci’s Steak Recipe
While Tucci recently walked us through how to make his Steak Oreganato recipe on social media, the dish itself is far from new for the entertainer, whose family has roots in the southern-Italian region of Calabria.
“I’m going to make some Steak Oreganato, which is a dish that I grew up with,” Tucci starts.
The dish means so much to Tucci that he actually originally shared it with the world in The Tucci Cookbook, which debuted in 2012.
“I wanted to have all of these recipes down on paper,” Tucci told People at the time. “They were so influential in my life and one of the reasons I am who I am…It’s full of really easy, great recipes to cook every night.”
Tucci revealed to Williams Sonoma that he learned this easy stovetop steak recipe from his nonna. She’d often serve this as one dish in a multi-course meal.
“We don’t serve meat ‘American style,’ with a vegetable and potato on the side. Instead we begin with pasta, followed by meat accompanied by a simply cooked vegetable," Tucci says. "We finish with a green salad followed by nuts and fresh fruit. This has long been the tradition in my family, one that I continue to maintain today as I find that pacing the meal this way leaves me feeling less full.”
A vegetarian pasta recipe like Vegetable Primavera or Farfalle with Mushrooms and Spinach make fresh and hearty options to kick things off. Then it’s time to focus on the main event.
How to Make Stanley Tucci’s 3-Ingredient Steak Recipe
Tucci shares that “my parents used to use skirt steak,” but this time, he’s using a ribeye (about 2 ½ to 3 pounds) that he pounded out to about ½ inch thick.
To kick off the family heirloom recipe, place a large sauté pan over medium-high heat, and warm 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter is foaming, add the steak and pan-fry it until it's browned on one side, which should take about 3 minutes. Flip the steak over, season with salt and pepper, and cook until the other side is browned, another 3 minutes or so.
Transfer the steak to a warm platter, then in that same hot skillet, add ½ cup dry red wine (Barbera, Nero d’Avola, or Primitivo would be delizioso) and ½ teaspoon dried oregano. Stir to scrape up any drippings and steak bits left in the pan, and simmer for about 1 minute.
After less than 10 minutes of cooking time, your steak is set. Slice the meat into six equal portions, spoon the wine sauce on top, and serve.
What to Serve With Stanley Tucci’s Steak Recipe
On the side, Tucci suggests steamed greens. He uses chard, but our Winter Greens And Broccolini Tart or Savory Collard Greens would also be delicious companions. And to soak up every last drop of that sauce, we’re definitely planning to pair that all with Rosemary-Parmesan Bread with Garlic Butter or Garlic and Herb Swirl Bread—and the rest of the bottle of red wine, of course. Then to cap things off in traditional Tucci family style, don’t forget the salad, nuts, and fruit.
Steak Oreganato is a staple for many families with ties to Italy, fans confirm in the comments of the Instagram video: “My Sicilian grandfather always made this! Lovely memory. ❤️”
Whether you’re Italian or not, you can start making your own memories by sharing this comforting menu with your family this week. Get the recipe for Stanley Tucci’s Steak Oreganato here. And if you're a fan, we think you’ll also love our Steak with Charred Tomatoes, Pan-Fried Garlic Steak and Potatoes, and Flank Steak Tagliata with Arugula and Parmesan.