Worth the Bite is back, and this time our buddy Morgan from @crybabyculinary is showing us what happens when you stop overthinking dinner and let a handful of really good ingredients do the talking.

Meet Steak Tagliata.

This classic Tuscan dish starts with a beautifully seared Force of Nature Ribeye that's sliced and served with fresh arugula, olive oil, and shaved Parmesan. For our version, we're adding juicy summer tomatoes tossed with fresh orange juice, good olive oil, and plenty of cracked pepper.

The whole thing takes about 20 minutes to throw together when you've got your ingredients prepped and ready to go.

That's what we love about this one. It's simple enough to make on a weeknight but beautiful enough to drop in the middle of the table at your next dinner party.

Serves 4

Ingredients:

• 2 Force of Nature Beef Ribeyes

• 1 lb cherry tomatoes, halved

• 1 bunch arugula

• 1/2 cup shaved Parmesan

• 1 orange, halved

• 4 cloves garlic

• 3 tbsp butter

• 1/4 cup balsamic vinegar

• 1/4 cup extra virgin olive oil, plus more as needed

• Salt, to taste

• Freshly cracked black pepper, to taste

Instructions:

Remove the Force of Nature Beef Ribeyes from the packaging, pat them completely dry, and season generously with salt and cracked black pepper.

Heat a drizzle of olive oil in a large pan over high heat. Add the ribeyes and sear for 2 to 3 minutes, or until the first side develops a beautiful crust. Flip the steaks and lower the heat. Add the butter and garlic and baste the steaks with the melted garlic butter for about 1 minute. Continue cooking until the steaks reach an internal temperature of 135 to 140°F for medium-rare. Remove from the pan and rest for 5 to 10 minutes.

While the steaks rest, combine the cherry tomatoes with the juice of half the orange, about 2 tablespoons of olive oil, and a generous pinch of salt and pepper. In a separate bowl, lightly dress the arugula with a drizzle of olive oil, the juice from the remaining orange half, and cracked black pepper.

Time to plate! Coat the bottom of a large serving plate with a thin layer of olive oil followed by the balsamic vinegar. Add the marinated tomatoes, then slice the rested ribeyes and arrange them over the top. Finish with the dressed arugula, shaved Parmesan, another light drizzle of olive oil, and plenty of freshly cracked black pepper.

Serve it up and enjoy!

Morgan's Cooking Tips

Mise en place is your friend. This entire dish can be on the table in about 20 minutes, but get everything sliced, measured, and ready before the steaks hit the pan. Once you start cooking, it moves fast.

Get your pan hot. That deep, crispy crust is one of the best parts of Tagliata. Pat your steaks dry and make sure the pan is hot before they go in.

Use a meat thermometer. Don't guess with a beautiful ribeye. Keep a thermometer nearby and use temperature as your guide.

Let the steak rest. Give the ribeyes 5 to 10 minutes before slicing. Conveniently, that's exactly enough time to dress your tomatoes and arugula.

Let the ingredients do the talking. This isn't a dish that needs 20 different ingredients. Great beef, ripe tomatoes, good olive oil, fresh greens, Parmesan, and balsamic are doing the heavy lifting. Keep it simple, baby.