Best Seared Rib Steak With Rosemary And Arugula Recipes

TUSCAN RIB-EYE STEAK

Steps:

• For the marinade: The day before you plan on cooking your steak, place the rib-eye in a resealable baggie along with the olive oil, rosemary, thyme and garlic. Move the herbs and garlic around in the bag to coat the steak with all the flavors. Refrigerate overnight.
• For the steak: Remove the steak from the refrigerator 30 minutes before cooking. Preheat the oven to 400 degrees F.
• Heat a grill pan over medium-high heat. Sprinkle the steak evenly with 1 teaspoon of the salt. Place the steak on the grill pan and sear for 5 minutes without moving the steak. Flip the steak and repeat on the other side. Remove the steak to a baking sheet and place in the oven for 10 minutes for medium doneness. Allow the steak to rest for 15 minutes.
• Meanwhile, in a small bowl mix together the lemon zest, lemon juice, 2 teaspoons olive oil, rosemary, thyme, 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Set aside.
• Heat a small nonstick skillet over medium heat. Add 1 teaspoon olive oil and slide in the egg, being careful not to break the yolk. Sprinkle with the remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Reduce the heat to medium-low and gently cook the egg until the white is just set and the yolk is still soft, about 3 minutes.
• Transfer the rested steak to a serving plate. Scatter the arugula over the steak and drizzle 1 teaspoon of the herb oil. Lay the egg, sunny-side up, over the top. Drizzle with the remaining herb oil and season with a few grinds of black pepper.

RIB-EYE STEAKS WITH ARUGULA OIL

Steps:

• To quick roast and peel peppers:
• Broiler method:
• Preheat broiler. Quarter peppers lengthwise, discarding stems, seeds, and ribs. Put peppers, skin side up, on a rack of a broiler pan and broil about 2 inches from heat until skins are blistered and charred, 8 to 12 minutes.
• Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers. (Wear rubber gloves when handling chilies.)
• Gas stove method:
• Lay peppers on their sides on racks of burners (preferably 1 to a burner) and turn flame on high. Char peppers, turning them with tongs, until skins are blackened, 6 to 8 minutes. (If peppers are small, as are chilies, spear through stem end with a long handled fork and rest on burner rack.)
• Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers. Cut off tops and discard seeds and ribs. (Wear rubber gloves when handling chilies.)
• Make marinade:
• In a shallow baking dish just large enough to hold steaks in one layer stir together oil, rosemary, lemon, and pepper.
• Add steaks to marinade, turning to coat well. Marinate steaks, covered, and chilled, turning occasionally, 1 day.
• Make arugula oil:
• In a blender or food processor blend arugula, oil, and salt and pepper to taste 30 seconds. Chill mixture, covered, 1 1/2 hours. Bring mixture to room temperature and pour through a fine sieve into a bowl. Arugula oil may be made 1 day ahead and chilled, covered.
• Prepare grill.
• Remove steaks from marinade, letting excess drip off, and grill on an oiled rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side for medium-rare. (Alternatively, steaks may be grilled in batches in a hot well seasoned ridged grill pan.) Transfer steaks to a cutting board and let stand 5 minutes.
• Toss roasted peppers with olive oil and salt and pepper to taste and cut steaks into 1/4-inch-thick slices.
• Divide arugula leaves among 4 plates and top with steak and roasted peppers. Drizzle each serving with arugula oil and salt and pepper to taste and serve with potatoes.