Prep: 10 min. Cook: 15 min.
1 minced garlic clove
1 1/2 teaspoons each of chopped rosemary and sage
Trapani Sea Salt
Freshly ground black Tellicherry Pepper
1 boneless rib eye steak, cut 2 inches thick (2 1/4 pounds)
4-6 tbsp DeCarlo DOP Extra Virgin Olive Oil
1 bunch of arugula
1 tablespoon lemon juice
1 cup shaved Parmigiano-Reggiano
Preheat the oven to 350°. Preheat a cast-iron skillet. In a bowl, mix the garlic, rosemary, sage, 1 1/2 teaspoons Trapani salt and 1/2 teaspoon of Tellicherry pepper. Rub the mixture all over the steak. Add 1 tablespoon of DeCarlo Olive Oil to the skillet. Add the steak and cook over moderate heat until browned all over. Stand the steak on its side and roast it in the oven for 20 minutes, or until an instant-read thermometer inserted in the center registers 135°. Transfer the steak to a cutting board and let rest for 10 minutes, then slice. Spread the arugula on a platter and top with the steak. Drizzle with oil and lemon juice, season with Sea Salt and Pepper, then top with the cheese shavings.
Recipe adapted from www.foodandwine.com
Photo courtesy of Frances Janisch