Seared Rib Steak with Arugula

1. 1

   Preheat the oven to 400.

2. 2

   In a small saucepan, combine 1/2 cup of the olive oil with the chopped rosemary and bring to a simmer over moderate heat.

3. 3

   Remove from the heat and let stand for 10 minutes.

4. 4

   Strain the oil through a fine sieve and let cool completely; reserve 1/2 teaspoon of the rosemary.

5. 5

   Whisk the balsamic vinegar into the oil and season with salt and pepper.

6. 6

   In a medium ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering.

7. 7

   Season the steak with salt and pepper and cook over high heat until well browned on the bottom, about 3 minutes.

8. 8

   Turn the steak, transfer the skillet to the oven and roast for about 8 minutes for medium-rare meat.

9. 9

   Transfer the steak to a carving board and let rest for 5 minutes.

10. 10

    Toss the arugula with 1 tablespoon of the rosemary vinaigrette and mound the salad on 2 dinner plates.

11. 11

    Thinly slice the steak crosswise and arrange it over the arugula.

12. 12

    Sprinkle each serving with 1/4 teaspoon of rosemary and then drizzle with 1 teaspoon of the rosemary vinaigrette.

13. 13

    Refrigerate the remaining vinaigrette for another use.

14. 14

    Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.