Stanley Tucci’s 4-Ingredient Steak Is My Go-To Dinner

Nothing beats a steak dinner. It’s simple to make, calls for minimal ingredients, and—when cooked properly—is an undeniably satisfying way to end the day. While some may find cooking steak at home intimidating, I crave that perfectly seared cut of meat every time I fire up the pan.

I don’t claim to be an expert when it comes to steak recipes, but Stanley Tucci’s Steak Oreganato has always been my go-to steak dinner. Now, on the cusp of a mouthwatering journey through Italy with his new show Tucci in Italy, I’m reminded why I’ve always seen Stanley Tucci as a benchmark of culinary excellence. 

I love his thoughtful, informed approach to cooking, as well as his light-hearted demeanor and deep well of knowledge. 

How to Make Stanley Tucci’s Steak Oreganato

Tucci recommends using a 2 1/2 to 3-pound cut of meat for this recipe, which serves up to six guests. I like to use cuts that are just under one pound when I’m cooking for myself. If your steak is thicker than 1/2 inch, place it between two pieces of wax paper and use a meat mallet or rolling pin to flatten it to about 1/2 inch.

Start by removing the cut of meat from the refrigerator about 30 minutes to an hour before cooking. In a large sauté pan over medium-high heat, warm the butter and olive oil until the butter begins to foam rapidly. Add the steak and sear until it is browned on one side—about 3 minutes. Flip the steak and season with salt and pepper, cooking until the second side is browned to your liking. Remove from the pan and let it rest.

Using the same pan, add the wine and oregano, scraping up any browned bits stuck to the bottom. Let the wine simmer for about 1 minute. While the sauce cooks, slice the steak into equal portions and start plating. Once the sauce is ready, spoon it over the meat and serve immediately.

Tips for Making Stanley Tucci’s Steak Oreganato

• Bring it to room temperature: No matter the recipe, it’s crucial to let your cut of meat come to room temperature before cooking. A cold steak will take longer to cook, and you don’t want to end up with an overly rare center. 
• Give it some flavor: When cooking a larger cut of meat, don’t be shy with the salt and pepper. Season generously—you want that flavor to shine through every bite.
• Reuse that pan: Don’t let all that leftover wine and oil go to waste! Use it to sauté vegetables for a quick, flavorful side dish.
• Don’t skip the herbs: Oregano is key in this recipe—it brings a bold, earthy flavor that takes the steak to the next level. And to be fair, it’s in the title. 

It takes practice, repetition, and patience to cook steak just right. To this day, I still accidentally overcook my meat from time to time. But I enjoy the process just as much as the meal itself. 

I think Stanley Tucci would agree that the key is to stay diligent, learn from your mistakes, and always strive for excellence.