Grilled Ribeye Steak with Fresh Rosemary and Arugula

Ingredients

1. 2 Ribeye Steaks (approximately 12-16 ounces each, 1.5-2 inches thick)

2. 2 tablespoons Olive Oil

3. 2 sprigs Fresh Rosemary, leaves removed and chopped

4. 2 cloves Garlic, minced

5. 1 teaspoon Coarse Sea Salt

6. ½ teaspoon Black Pepper, freshly ground

7. 5 ounces Arugula

8. 2 tablespoons Lemon Juice, freshly squeezed

9. 1 tablespoon Balsamic Glaze

10. 1 tablespoon Olive Oil (for arugula)

11. ¼ cup Shaved Parmesan Cheese (optional)

Instructions

1. Prepare the steaks: Pat the ribeye steaks dry with paper towels. This is crucial for achieving a good sear. (5 minutes)

2. Make the marinade: In a small bowl, combine 2 tablespoons of olive oil, chopped rosemary, minced garlic, sea salt, and black pepper. (3 minutes)

3. Coat the steaks: Rub the rosemary-garlic mixture all over the steaks, ensuring they are evenly coated. Allow the steaks to sit at room temperature for at least 30 minutes, or up to 2 hours, to allow the flavors to penetrate. (30 minutes - 2 hours)

4. Preheat the grill: Preheat your grill to high heat. Ensure the grates are clean and lightly oiled to prevent sticking. (10 minutes)

5. Grill the steaks: Place the steaks on the hot grill. Grill for approximately 4-6 minutes per side for medium-rare, or adjust cooking time to your desired doneness. Use a meat thermometer to ensure accurate temperature. (8-12 minutes)

6. Rest the steaks: Remove the steaks from the grill and let them rest for 10 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak. (10 minutes)

7. Prepare the arugula salad: While the steaks are resting, combine the arugula, lemon juice, 1 tablespoon of olive oil, and balsamic glaze in a medium bowl. Toss gently to coat. (3 minutes)

8. Slice and serve: Slice the rested steaks against the grain. Serve immediately over a bed of the arugula salad. Sprinkle with shaved Parmesan cheese, if desired. (2 minutes