2 boneless rib-eye steaks
1/2 cup olive oil
salt and pepper
1/4 cup freshly squeezed lemon juice
1/2 tsp. Dijon mustard
8 oz. baby arugula
1. Make the dressing by whisking together the olive oil, lemon juice, 1 teaspoon salt, 1/2 teaspoon, and mustard. Set aside.
2. Heat a non-nonstick pan over high heat for 3 minutes. Place the steaks on the pan for 4 minutes. There should be a lot of sizzling and a good amount of smoke. Turn and cook another 5 minutes for medium-rare.
3. Dress the arugula. Add shavings of Parmesan cheese and place steak on top.
*Adapted from Ina Garten