Rib-Eye with Arugula Salad

Roasted rib-eye with arugula

This recipe is designed for two, so be prepared to share this chunky, juicy rib-eye.

  • 1 1/4 lb bone-in rib-eye steak
  • Olive oil brushing
  • 1/2 tsp Sea salt
  • 1/2 tsp Freshly ground black pepper
  • 1 tsp Ghee

For the Chimichurri – Arugula

  1. 1/2 cup extra-virgin olive oil

  2. 1/2 cup chopped arugula

  3. 1/2 cup chopped parsley

  4. 2 tbsp white wine vinegar

  5. 2 garlic cloves, diced

  6. 1/2 long red chile, seeded and diced

  7. 1 tsp lemon zest

  8. 1/2 tsp sea salt

Brush the steak with olive oil and sprinkle both sides wit the salt and pepper. Let rest for 20 minutes to bring to room temperature.

  1. Preheat the oven to 350F. Place a grill pan over high heat.

  2. Add the ghee to the grill pan and melt; once sizzling, add the steak. Sear until dark brown, 3 to 4 minutes per side. Transfer to a rimmed baking sheet and roast for 15 minutes for medium-rare. Transfer the steak to a cutting board, cover with aluminum foil, and let rest for 7 to 8 minutes.

  3. Slice the steak and serve topped with the chimichurri.