Ingredients
- 1/2 cup extra virgin olive oil
- 2 clove garlic
- 1/2 cup italian parsley leaves
- 2 cup 20-ounce prime dry- aged rib steaks, cut on the bone, 1 3/4 - 2 inches thick
- 1/2 cup fresh lemon
- 2 cup arugula
- 1/2 cup shaved parmesan cheese
Preparation
Baking Directions:
Combine the oil, garlic, parsley and rosemary leaves in a food processor.
Pulse to finely chop.
Pour half the marinade oil-herb mixture over the steaks in a large dish and marinate the steaks 2 hours or overnight, refrigerated.
Pre-heat an outdoor grill or cast iron pan for a medium-high heat.
Remove the steaks from the marinade, wipe off excess and season with coarse salt and black pepper, place the steaks in the pan or over the hottest area of grill (moving the steaks around to a cooler section of the grill to prevent too much flaring and reduce excessive charring).
Cooking the steaks to desired doneness by turning only once, cook one side and then the other, moving the steaks only to permit even cooking.
Allow approximately 4-5 minutes per side for medium rare.
After turning the steaks to the second side, brush on some additional oil-herb marinade for added flavor.
After cooking to desired doneness remove the steaks from the grill and allow them to rest for 5 minutes.
Toss arugula with extra virgin olive oil and balsamic vinegar and place equal portions on each of 4 plates.
Carve the resting steaks into long ribbons of beef, placing several slices on each of the four salads.
Squeeze a little lemon juice over the steaks, drizzle any remaining oil-herb mix and serve.
