Ingredients

Method

Brush the rib-eye steak with olive oil and generously season both sides with salt and freshly ground black pepper.

Heat a grill or a heavy-based frying pan over high heat until very hot. Place the steak on the grill and cook for about 4 to 5 minutes on each side for medium-rare, or cook to your desired doneness.

Remove the steak from the heat and let it rest for about 5 minutes. This helps the juices redistribute throughout the steak, ensuring it is juicy and flavorful when sliced.

While the steak is resting, arrange the arugula leaves on a serving platter.

Cut the lemon in half and squeeze one half over the arugula, tossing lightly to coat the leaves with the lemon juice.

Slice the rested steak against the grain into thin strips.

Arrange the sliced steak on top of the arugula.

Scatter the shaved Parmesan cheese over the steak and arugula.

Drizzle extra virgin olive oil over the dish and serve immediately, with the remaining half of the lemon cut into wedges for additional seasoning if desired.