Saturday, September 10, 2011

Steak and Arugula

We had some friends over last weekend and I took a request for what meal to serve. One of them asked that we check out a recipe she'd picked up, rib-eye steak served on a bed of arugula. We'd already this kind of dish this several times for ourselves so used the recipe we'd come up for the meal.

For the steak we went to the Oakland market for Marin Sun Farms to pick up what they call 'Cowboy Steaks' - thick ribeye cuts from a grass-fed beef with the bone-in. Not cheap but always an amazing cut.
I used the XL Big Green Egg to grill some corn at 400. When they were done I kicked up the temp to 650 then added the steaks which I had seasoned with a little salt, a good amount of fresh cracked black pepper and a healthy coating of good olive oil. They cooked on one side for two minutes, then I flipped to sear on the other side then shut down the openings on the Egg to lower the temp to 500 so that they could oven-cook until I got the right feel to the meat - about 10 minutes to a medium rare. Grass-fed beef can easily be overcooked so I kept a close eye on them until I got them where I wanted them.




I let them rest for about 10-15 minutes before slicing against the grain.




We'd sauteed some thin slices of red onion and mixed with arugula with a dressing of balsamic vinegar and olive oil and used this as a bed for the sliced steak. We served with some bread and roasted potatoes and a dessert of watermelon sorbet.
Very nice meal with good friends.