Description
Ina Garten’s Grilled Steak & Arugula delivers classic elegance with robust Mediterranean flavors. Perfectly seared beef meets peppery greens, creating a luxurious dish that signals summer’s culinary promise for those who savor simple, sophisticated meals.
Ingredients
Scale
Main Ingredients:
- 2 (1-inch-thick) boneless rib-eye steaks
- 8 ounces (226 grams) baby arugula
- 4 ounces (113 grams) chunk Parmesan cheese
Liquid and Seasoning Ingredients:
- ½ cup (120 milliliters) good olive oil, plus extra for brushing the steaks
- ¼ cup (60 milliliters) freshly squeezed lemon juice (2 lemons)
- Kosher salt
- Freshly ground black pepper
Condiment Ingredient:
- ½ teaspoon Dijon mustard
Instructions
- Ignite the grill to medium-high heat, preparing either charcoal or gas grill surfaces for optimal cooking temperature.
- Massage steaks with extra virgin olive oil, generously seasoning both sides with coarse sea salt and freshly cracked black pepper. Allow meat to equilibrate at ambient room temperature for 15 minutes.
- Craft the vinaigrette by whisking together extra virgin olive oil, fresh lemon juice, robust Dijon mustard, and precise measurements of salt and black pepper in a compact mixing bowl. Reserve dressing to the side.
- Position steaks directly on preheated grill grates, cooking approximately 5 minutes per side. Partially cover grill lid, allowing slight ventilation, and continue cooking 5 to 15 minutes until internal temperature reaches 125°F (52°C) for medium-rare doneness.
- Carefully transfer grilled steaks onto a clean serving plate, enveloping completely with aluminum foil to retain heat and moisture. Let proteins rest undisturbed for 10 minutes, allowing internal juices to redistribute.
- In a spacious salad bowl, gently toss fresh arugula leaves with prepared vinaigrette, ensuring delicate coating without oversaturating greens. Elegantly distribute dressed salad across four individual serving plates.
- Slice steaks into substantial, thick portions, artfully arranging half a steak atop each dressed arugula bed. Embellish with delicate Parmesan cheese shavings using a vegetable peeler, sprinkle additional salt, and serve immediately while maintaining optimal temperature.
Notes
- Let steaks warm up naturally before sizzling on the grill, giving them a chance to reach room temperature for more even cooking.
- Check doneness precisely with a meat thermometer, targeting 125°F for that perfect medium-rare sweet spot without any kitchen guesswork.
- Allow precious meat juices to redistribute by tenting steaks with foil and resting them quietly for 10 minutes after grilling.
- Create delicate Parmesan ribbons using a vegetable peeler, letting these salty shavings gently melt over the warm steak.
- Dress arugula with a light touch, ensuring each leaf gets just enough coating without drowning the fresh, peppery greens.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner, Lunch
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 955
- Sugar: 1 g
- Sodium: 415 mg
- Fat: 90.5 g
- Saturated Fat: 24 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 42 g
- Cholesterol: 120 mg