- Preheat oven to 375 degrees. Sprinkle both sides of steak liberally with salt and pepper (if using), and let them come to room temperature while the oven heats.
- Heat large oven-proof skillet over medium-high heat for 5 minutes. Add steaks to dry pan and sear for 2 minutes a side.
- Put the skillet in the preheated oven and cook for 5-7 more minutes, until it reaches an internal temperature of 135 degrees. This is medium rare, which I like best. (For a rare steak, cook it less time to 128 degrees; for a medium steak, cook it a little longer to 145 degrees). If you don’t have meat thermometer, here’s another method to test for doneness.
- Be careful taking skillet out of oven; the handle will be HOT.
- When the steak is done, set it in a warm place to rest for 5-10 minutes. This allows the juice to settle into the meat, rather than on your cutting board when you slice it.
- While the steak rests, place arugula in a large bowl, drizzle with olive oil and the juice of 1/2 lemon. Sprinkle liberally with salt and toss to blend. Taste and add more oil, lemon juice or salt as needed. Divide between 2 plates.
- Slice the steaks into bite-size pieces, diagonally across the grain. Scatter the steak pieces on top of the plates with the arugula.
- Lastly, pour steak juices from the cutting board on top, and sprinkle one more time with a little pepper (if using).
- Serve, and savor every bite!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Courses
- Method: Oven
Keywords: paleo, aip, gaps, wahls, low-fodmap, whole30, steak salad with arugula