Bone-in Rib Eye! Yeehaw!

Saturday night... I generally like to make a big what-to-do for dinner.  And for my money's worth,  if you're going to spend some caloric currency - may as well splash out on a STEAK!  I walked up to the butcher counter at Whole Foods without a care in the world and came face-to-face with the most beautiful bone-in rib eye.  I had to have it.  AKA: The Cowboy.  The marbling, the bone, the marbling, oh my.  This steak was big enough for two, and y'all know Falco will be STOKED!  I decided to go easy on the sides - a light and lemony arugula salad, topped off with a little parm.  Over the steak, a simple chiffonade of basil and a few lemon wedges on the side.  I marinated the steak in a simple rub of rosemary, garlic, salt and pepper - seared it in a scorching hot pan at finished it in the oven on 400 degrees for another 5 minutes.  We like it rare, and meat this nice is criminal to over cook.  Here's how to make it!

Bone-in Rib Eye
1 1.5-2 lb. bone-in rib eye
bunch of arugula
1 lemon, juiced and zested
1 clove of garlic, minced
1 sprig of rosemary, minced
1 sprig basil, chiffonade
sprinkle of parm
salt
pepper
olive oil


Salad:
Toss the arugula, spritz of lemon juice, drizzle of oil, sprinkle of parm - so simple and really perfect with the rich steak.  Mix up and hold in fridge.

Steak:
Mix up rosemary, garlic, zest, salt, pep, oil - anoint steak.  Let sit 30 mins.  Pre-heat oven to 400 degrees.  Get non-stick skillet screaming hot.  Sear steak on both sides, 2 minutes each side, or until a golden brown crust forms.    Pop the steaks onto a baking sheet and into the oven for about 5-10 minutes.  Do the poke test for doneness.  If you don't know what that is by now, I can't tell you.  It's top secret. 

Pile up the steak with a sprinkle of the basil and spritz of lemon.  Then pile up the arugula salad along side of the steak.  Serve family style and try not to fight over the bone.  Enjoy!