Double-Cut Florida Ribeye Steak with Red Wine Onions and Arugula Salad

Directions

• For Steak
• Preheat oven to 375 degrees F. Preheat a medium-sized oven-ready sauté pan over medium-high heat.
• Use a few paper towels to pat the entire steak dry. Generously season the whole steak with the seasoning blend and fresh chopped herbs.
• Add the butter and olive oil to the preheated pan. Carefully add the steak to the pan, making sure to lay it away from you to reduce splatter. Cook the steak for about 3 minutes on each side until it forms a crust.
• Place the seared steak in the oven. The steak will now need to cook for 15 to 20 minutes per pound. The best way to check if the steak is your preferred temperature is to stick an internal red food-safe thermometer in the thickest part of the steak. For medium-rare, pull the steak out at 110 degrees, medium at 120 degrees medium-well at 130 degrees, and cooked well at 140 degrees.
• When your thermometer reads the preferred internal temperature, carefully remove the steak from the oven, take it out of the pan and cover with foil to let rest for at least 15 minutes before serving.
• For Red Wine Onions
• Preheat a medium-sized sauté pan over medium heat.
• add 1/2 of the butter and onions and cook while stirring occasionally. Add the seasoning blend and continue to cook onions until caramelized and almost soft.
• Next, carefully pour the red wine into the pan. Continue to cook the onion and wine mixture until most of the wine has reduced and become a glaze for the caramelized onions.
• Finish the caramelized onions with the other half of the butter and fresh herbs. Remove from heat and serve warm.
• For Arugula Salad
• In a medium mixing bowl, add the arugula, olive oil, vinegar and parmesan cheese. Stir ingredients to combine.
• Taste the salad and adjust seasoning with sea salt and fresh ground pepper. Serve cold.