I love a good rib-eye because of the complexity and richness of flavor. The salad offers a nice bit of a counterpoint and the avocado adds to the rich luxurious mouth feel. It's visually arresting and a great crowd pleaser.
Technique tip: Avoid using heavy dressings for a salad that is accompanying a steak. With a great cut of meat, the juices from the steak and a little additional of citrus can make a perfectly balanced dressing.
Swap options: This dish also works great with wilted kale, watercress, or baby spinach.
- 2 bone-in rib-eye steaks (1–1½ inches thick)
- Kosher salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil
- 3 cups arugula
- 1 ripe avocado, pitted, peeled, and sliced
- Maldon sea salt, for garnish
1. Preheat the oven to 350°F.
2. Take the steak out of the refrigerator and bring it to room temperature before cooking. Season with salt and pepper just before searing.
3. Set a large cast-iron pan (big enough to hold both steaks) over high heat until it is screaming-hot. Add the olive oil and then sear the streaks on both sides, about 1 minute per side.
4. Transfer the pan to the hot oven and finish cooking the steak until it reaches your desired doneness, about 20 minutes for medium rare. You can also use a meat thermometer to check the temperature (140°F–145°F for medium rare); pull the steaks out of the oven 5 degrees before the desired final temperature. Transfer the steaks to a cutting board and let them rest for 10 minutes.
5. Place a mound of arugula on 2 plates and arrange the avocado slices to one side. Slice the steaks, then reassemble them in their original form on the plates (this is how it's done in great steakhouses like Peter Luger's), placing it opposite the avocado. Drizzle the pan juices over the steaks and top each with a pinch of Maldon salt.