Pan Seared Steak with Arugula/Parmesan Salad
Serves 2
Here is what you need:
2 New York Strip Steaks – at room temperature
1 TBS of olive oil
1 TBS of butter (I often add a little more after I flip the steak)
2-3 sprigs of fresh thyme
1 tsp chopped fresh chives
2 cloves of garlic, smashed
Kosher salt
fresh cracked black pepper
2 cups baby arugula
1 tsp fresh lemon juice
2 TBS olive oil
1 tsp Dijon mustard
dash of sugar to taste- optional
fresh grated Parmesan cheese
Here is what you need to do:
Preheat oven to 360. In a cast iron skillet (or oven proof skillet) heat the oil and melt the butter. Add the garlic and thyme to the skillet, pushed to one side.
Season the steaks well on both sides with salt and pepper. Have your skillet pretty hot, you want to hear the steak sizzle when it hits the pan. Place the steaks in the pan and let them cook for 2 to 3 minutes. Will depend on how thick and what temperature you like your steak. When it’s nicely crusted, flip the steak. Tilt the pan and scoop up the butter/oil mixture and baste your steak with it. This is where I usually add in a little more butter. Let the steak cook about 1 or 2 more minutes then slide it into the oven. Let it finish off in the oven 3 -5 minutes. When the steak is cooked to your liking place it on a cutting board, cover with foil and let it rest for 10 minutes.
In a small bowl combine the lemon juice, chives, mustard and whisk in the oil. Season with a little salt and pepper. Taste and add sugar if you want.
Place the arugula in a bowl pour ½ the dressing over it and toss. Taste and see if you want to add more dressing.
Slice the steak across the grain and arrange on a plate. Put the arugula on top and then top with Parmesan cheese. As much or as little as you like.
Let’s Eat!!