Bistecca Trestevere con Rucola

• 8 Tablespoons Extra-virgin Olive Oil, Divided
• 3 Tablespoons Simple Steak Seasoning (such As Montreal Steak Seasoning)
• 2 pieces 1 Inch Thick, Well Marbled Rib-eye Steaks
• 4 cups Arugula
• 1/2 cups Shaved Parmesan (use A Vegetable Peeler To Shave From A Block Of Parmesan)
• 1 whole Lemon
• 2 cloves Garlic, Finely Minced
• 1 Tablespoon Fresh Italian Parsley Leaves, Chopped
• 1 strip Fresh Oregano Leaves, Chopped
• 1 pinch Kosher Salt
• 1 pinch Freshly Ground Black Pepper

1. Dressing if used:
2. 1.
3. Whisk together 5 tablespoons of extra-virgin olive oil, the juice of 1 lemon, finely minced garlic cloves, chopped parsley, chopped oregano, and a pinch each of salt and pepper in a small bowl until smooth.
4. Taste and adjust seasoning to taste.
5. Set aside.
6. The beef:
7. 1.
8. Rub both sides of each steak generously with the remaining extra-virgin olive oil and season with either salt and pepper or simple steak seasoning rubbing the seasoning into both sides.
9. Set steaks aside and allow to marinate in the rub for about 1/2 hour.
10. 2.
11. Meanwhile pre-heat a gas or charcoal grill to its hottest or pre-heat a stove top grill or grill pan until it is very, very hot.
12. 3.
13. When the grill (or grill pan) reaches its maximum heat, place the steaks on the grate (or in the grill pan).
14. Allow the steaks to cook for about 3 to 4 minutes on 1 side, without moving or piercing the meat .
15. .
16. .
17. you want to create a good, crusty sear outside while maintaining a very rare center.
18. When steaks are browned, flip and sear the other side for 3 to 4 minutes (you want the internal temperature to be either 120 degrees F for rare 125 degrees F for medium-rare on an instant-read thermometer, do not overcook).
19. 4.
20. When the steaks are cooked either; (a) cover the steaks with aluminum foil and allow the steaks to rest for about 5 minutes meanwhile place half the Arugula on a each serving plate.
21. When the steaks have rested slice each thinly across the grain, arrange in overlapping slices over the Arugula on each plate (drizzle any juices that may escape during slicing over the steak slices), dress each plate with the dressing over the steak and Arugula and distribute the shaved Parmesan over all.
22. or
23. (b) place some of the shaved cheese on the Arugula on each plate and immediately place the unsliced steaks on top of the Arugula and more shaved cheese (you can omit or use the dressing as you desire).
24. Serve immediately, this is one time you dont want to allow the steaks to rest, you want them to release their hot juices to make the salad dressing and wilt the Arugula.
25. 5.
26. When eating be sure to get some of the Parmesan, the Arugula, and steak on each forkful.

extravirgin olive oil, simple, ribeye, arugula, parmesan, lemon, garlic, fresh italian parsley, oregano, kosher salt, freshly ground black pepper

Taken from tastykitchen.com/recipes/main-courses/bistecca-trestevere-con-rucola/ (may not work)