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Seared Rib Steak with Arugula
Recipe
byFood & Wine Magazine
I N G R E D I E N T S
1/2 cup plus 1 tablespoon extra-virgin olive oil
1/4 cup chopped rosemary
3 tablespoons balsamic vinegar
Salt and freshly ground pepper
One 1-pound prime rib-eye steak, about 1 1/4 inches thick, fat trimmed
6 ounces arugula, large stems discarded
Lemon wedges, for serving
I N
S T R U C T I O N S
Preheat the oven to 400°. In
a small saucepan, combine 1/2 cup of the olive oil with the chopped
rosemary and bring to a simmer over moderate heat. Remove from the heat
and let stand for 10 minutes. Strain the oil through a fine sieve and
let cool completely; reserve 1/2 teaspoon of the rosemary. Whisk the
balsamic vinegar into the oil and season with salt and pepper.
2. In a medium ovenproof skillet, heat the remaining 1 tablespoon of
olive oil until shimmering. Season the steak with salt and pepper and
cook over high heat until well browned on the bottom, about 3 minutes.
Turn the steak, transfer the skillet to the oven and roast for about 8
minutes for medium-rare meat. Transfer the steak to a carving board and
let rest for 5 minutes.
3. Toss the arugula with 1 tablespoon of the rosemary vinaigrette and
mound the salad on 2 dinner plates. Thinly slice the steak crosswise and
arrange it over the arugula. Sprinkle each serving with 1/4 teaspoon of
rosemary and then drizzle with 1 teaspoon of the rosemary vinaigrette.
Refrigerate the remaining vinaigrette for another use. Serve with lemon
wedges.
MAKE AHEAD The vinaigrette can be refrigerated overnight. Bring to room
temperature before using.
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