Rib-Eye Steak with Arugula and Roasted Red Peppers

I can not tell you how many perfectly good pieces of meat have faced their second slaughter in our kitchen. Honestly, I come close to shedding a tear every time we cut into a steak only to realize that the sear isn’t just on the outside, it’s brown all the way through!

We’ve cooked steaks in a skillet on the stove top, in a skillet on the stove top then in the oven, in a skillet in the oven, but never in a saute pan on the stove. Giada, you truly are a genius! No tears in this kitchen last night.

I have to say both the hubby and I were a bit skeptical with the saute pan technique. First of all, we were terrified that searing a steak in our beloved All Clad saute pan would ruin it. Secondly, we did not think that a medium-high flame would be high enough to do the drink. Neither of us have ever been so happy to be proven wrong.

So what is this genius technique? Heat a large saute pan with a tablespoon of olive oil over medium-high heat. Drizzle a tablespoon of olive oil on a 1lb 1 inch thick rib-eye steak then rub it in with salt and pepper. Place the steak on preheated skillet and cook it roughly 5 minutes a side. DO NOT move the steak once you put it down, this ensures you get a great sear on the outside. When the steak is done, take it off the saute pan and let it rest for 10 minutes before slicing.

So a perfectly cooked steak would have been enough for me, but then Giada puts it on top of this delicious and simple salad and it really is pure perfection.

For the salad, place 1 and 1/2 cups of washed and dried arugula on a large tray. Add 3/4 cup of rinsed, dried, and sliced roasted red peppers.

For the dressing, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, salt, pepper, and any juices from the steak that accumulated on the plate.

Put it all together with a little shaved Parmesan cheese and you have quite the Thursday night meal. We were planning on reusing the herb butter from Monday night’s salmon but it was perfect as is.

Thank you Giada – no more ruined meat in this kitchen again!


One thought on “Rib-Eye Steak with Arugula and Roasted Red Peppers

  1. Pingback: Chicken Frances with Sautéed Spinach « What I Made For Dinner

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