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Citizen Steak with Blue Cheese Ice Cream


This delicious recipe is courtesy of Elizabeth Falkner.

  • Servings: 4

Source: The Martha Stewart Show, September Summer 2007


  • 2 rib eye steaks (16 ounces each), about 1 inch thick, room temperature
  • 4 teaspoons coarse salt
  • 2 teaspoons freshly ground pepper
  • 3 tablespoons olive oil
  • 1 cup baby arugula
  • 2 teaspoons freshly squeezed lemon juice
  • Extra-virgin olive oil, for arugula
  • Fleur de sel, for arugula
  • 3 tablespoons chopped pecans, toasted
  • Blue Cheese Ice Cream
  • Elizabeth Falkner's Onion Rings


  1. Preheat oven to 400 degrees. Cut each steak in half; season with salt and pepper.

  2. Heat a large ovenproof skillet over medium-high heat; add olive oil. Add steaks and cook, turning once, until crisp and brown, about 2 minutes per side. Transfer skillet to oven and continue cooking until medium-rare, 6 to 8 minutes. Transfer steaks to a cutting board and let rest 5 minutes.

  3. Place each steak on a plate. Divide arugula evenly between the 4 plates; drizzle with lemon juice, extra-virgin olive oil, and sprinkle with fleur de sel. Divide pecans evenly among the 4 plates; top pecans with a small scoop of blue cheese ice cream. Serve immediately with onion rings.

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