About an hour before you want to cook the steaks, set them out so they can start coming to room temperature. It’s a big deal to get the right temperature, especially if you like them a little more done (med-well to well). When you are almost ready to cook the steaks, preheat oven to 275F. Crack some pepper over the steaks, and bake on rack or on baking sheet until center temperature is about 50 degrees from your desired temperature. (I like medium – medium well, so I cooked it about 25 minutes, to 115 degrees.) Transfer to a heated, lightly greased skillet (cast iron if you have it!) and sear on both sides for 2-3 minutes per side. Remove steaks from skillet and cover loosely with foil tent. While they finish perfecting, very quickly sautee 3 generous handsful of arugula in the same skillet, until they are just barely wilted. Make a pile on each plate and set aside. Deglaze the pan with some water and/or wine, using about 1/4 cup for two steaks. Put steaks on arugula, then pour deglazing liquid on top and serve. We had it with steamed broccolini and baked yukon gold potatoes.
Don’t be afraid of the arugula. I promise you that it will make the steak taste even better! It is peppery and really brightens the flavors. Arugula and beef is one of my favorite food pairings in the world!
Also, feel free to use whatever cut of steak you like. I prefer the lean cuts, so we used sirloin. Filet or NY Strip would have been great too!
What is your favorite food pairing? What about steak cuts? Which do you prefer? Tell me! I am dying to know. Really.
I hope you enjoy your steak and come back to visit soon!