Seared Ribeye with arugula salad and Plantains

Tags

dinner, healthy, low carb, paleo, plantains, ribeye, Steak

I have become a HUGE fan of steak. I have always liked steaks but before Paleo didn’t really have a method for preparing it. Once I figured out my method, I ventured out into all the different steak house cuts that known to be expensive when dining out, but making at home saves tons of money and really allows you to do just about whatever you like with it.

While dining out the other day at a steakhouse with BR, a woman at a table seated next to us ordered a filet mignon and asked for it to be cooked “super well done”. While everyone is entitled to their preferred temperatures, choosing a filet mignon at a restaurant and having the chef cook every ounce of moisture out of it, is a total waste of good meat and good money! Want a well done steak? No Problem- make one at home!

BR and I prefer our steaks medium. So, if you are going to make this recipe and you like your steaks a little more done, just leave the steaks in the oven for a little longer.

For this particular dinner, i had taken these ribeyes out of the freezer and had a green plantain. I had just run out of sweet potatoes and brussels sprouts. Then i remembered, my CSA dropped off a beautiful bag of arugula. Arugula can be very bitter, so i always dress it in an acidic dressing to balance out the bitterness.

Ingredients: for 2

2  6-8 oz rib eyes

1 TBSP of your favorite steak seasoning (i use a blend of salt, garlic, onion, and cayenne pepper)

1 tsp oil

Method:

Preheat oven to 450*.

Season ribeye on both sides.

Heat an 8 or 9 inch cast iron skillet or heavy bottom frying pan with oil over a medium high heat for about 2 minutes.

Once the pan is screaming hot, carefully add the two ribeyes and allow them to cook undisturbed for 6 minutes. After 6 minutes is up, turn over and allow to cook for 3 minutes.

transfer the pan to the oven and cook for 10 minutes. (if you want it well done, leave it in the oven for 15 minutes). Once the pan is removed from the oven, allow to rest undisturbed for 10 minutes.

Serve atop an arugula salad. I dressed my salad with lemon juice and a touch of olive oil.

And a side of plantains!

P.S.

PALEO!