No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Citizen Steak with Blue Cheese Ice Cream

This delicious recipe is courtesy of Elizabeth Falkner.

  • Servings: 4
Citizen Steak with Blue Cheese Ice Cream

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
  • 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.

Reviews (0)

Related Topics