Steak Night

If there's one thing my husband Christian and I can easily agree to, it is steak night. It's easy for me and for him, something to look forward to at the end of a long week. The guys at The Meathook cut this gorgeous 1.5" 1.4 lb ribeye for just for me. And after salting the hell out of it (and a little pepper), I seared it in a cast iron skillet for about 4 minutes on each side for a lusciously crispy fatty rare goodness.

It's important to mention that the meat was from a local farmer who uses humane and healthy practices. We agreed that this greatly impacted the beefy flavor, which was almost gamey - in just the best way you could imagine. Buy local grass-fed, grain finished if you can.

While the meat rested, I threw together a light salad of arugula, heirloom tomato, watermelon, feta and red onion. It's dressed with nothing more than lime and a basil-mint oil I made earlier in the day. Christian loved every bite!

for Basil-Mint Oil:

Throw a handfull of basil and a handful of mint and 1 small clove of garlic into your processor and pulse together with about 1/4 cup of olive oil. Press through a strainer so only the oil remains. Salt to your liking and store in the refrigerator for up to 1 week.