Based on a recipe from food52: I don’t like arugula all that much–hop-head that I am, it’s just a little too bitter. In this recipe, however, with the dressing and steak juices, I went back for seconds on the arugula even after I’d eaten all the steak.

  • 1 NY strip steak
  • salt & black pepper
  • 4 cups baby arugula
  • 1 lemon
  • olive oil
  • sea salt
  • parmesan, shaved into strips with a vegetable peeler

Preheat oven to 275F (if you have 2 ovens, preheat one to 275F and the other to 375F).

Salt and pepper steak, then rest in oven 20 mins.

Heat a cast iron skillet over high heat until very hot (about 4 mins) and sear both sides of the steak. While the steak sears, turn up the oven to 375F. When the steak is browned on both sides, put in the oven for 10 minutes.

Take the steak out of the oven, put on a plate and tent with foil. Let rest 10 mins. before slicing.

Meanwhile, deglaze pan with 1/4 cup water and boil to reduce slightly.

To serve, thinly slice the steak. Put arugula on the serving plates and drizzle with olive oil and lemon, then sprinkle with coarse sea salt and fresh black pepper. Put steak slices on top, and drizzle both plates with pan juices. Add another drizzle of lemon juice and then top with parmesan shavings.

Food52 recommends a red italian table wine, but we enjoyed it with an Alamos Malbec from Argentina (one of the BFF wines from the Splendid Table).