Ingredients
2 rib eye steaks (16 ounces each), about 1 inch thick, room temperature
4 teaspoons coarse salt
2 teaspoons freshly ground pepper
3 tablespoons olive oil
1 cup baby arugula
2 teaspoons freshly squeezed lemon juice
Extra-virgin olive oil, for arugula
Fleur de sel, for arugula
3 tablespoons chopped pecans, toasted
Blue Cheese Ice Cream
Elizabeth Falkner’s Onion Rings
Preparation
Preheat oven to 400 degrees. Cut each steak in half; season with salt and pepper.
Heat a large ovenproof skillet over medium-high heat; add olive oil. Add steaks and cook, turning once, until crisp and brown, about 2 minutes per side. Transfer skillet to oven and continue cooking until medium-rare, 6 to 8 minutes. Transfer steaks to a cutting board and let rest 5 minutes.
Place each steak on a plate. Divide arugula evenly between the 4 plates; drizzle with lemon juice, extra-virgin olive oil, and sprinkle with fleur de sel. Divide pecans evenly among the 4 plates; top pecans with a small scoop of blue cheese ice cream. Serve immediately with onion rings.
