Seared Rib-Eye Steak with Arugula–Roasted Pepper Salad

Name: Seared Rib-Eye Steak with Arugula–Roasted Pepper Salad
Yield: 4 main-course servings
Ingredients: 7 tablespoons extra-virgin olive oil; 2 rib-eye steaks (about 1 pound each and 1 inch thick); 1 1/2 teaspoons kosher salt, plus more to taste; 1 1/2 teaspoons freshly ground black pepper, plus more to taste; 3 cups fresh arugula, washed and spun dry; 1 1/2 cups sliced roasted red bell peppers (page 51), rinsed and patted dry; 2 tablespoons balsamic vinegar; 1 small block of Parmesan cheese (about 8 ounces)

December 9, 2011

I love the way the hot steak wilts the arugula, and how the meat’s juices mingle with the dressing. You could make this with any steak (or, for that matter, chicken or pork), but rib eye is the classic choice. Whichever cut, it’s vitally important to let the cooked meat rest before carving, so the juices redistribute and settle, keeping your meat moist and tender.

Recipe notes

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