Steak Dinner With Shaved Carrot And Arugula Salad

1. Heat a cast-iron skillet over high heat until searing hot, about 5 minutes. Turn on your hood to manage smoke.
2. Add the tallow to the pan, then add the steak and sear on the first side for 3 minutes, until a deep brown crust forms. Flip with tongs and sear the second side for 1 minute. Add the butter, garlic, and thyme to the pan.
3. As the butter melts, tilt the pan so it pools with the garlic and thyme, then spoon the butter over the steak for 2–3 minutes. The steak should reach 125°F for medium-rare. For medium (135°F) or welldone (150°F), reduce heat to low and cook 1–4 minutes longer, to your liking.Remove the steak, season with sea salt, and let rest for 5 minutes.
4. To make the dressing, combine the olive oil and vinegar in a medium bowl. Stir in 1 tablespoon of pan drippings. Pour off the remaining grease from the skillet. Over medium heat, deglaze the pan with the water, scraping up browned bits, then add to the dressing and whisk to combine.
5. Slice the steak against the grain into ⅓-inch strips.
6. To assemble, toss the carrot and arugula together and arrange on plates with the steak. Serve the dressing on the side.

PRO TIP

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To use an instant-read thermometer, insert the tip diagonally into the thickestpart of the steak, aimingfor the center of the meat(avoid going all the waythrough to the pan).