Grilled Ribeye With Arugula Salad

Directions

1. 1
   Remove your steak from the fridge and let it come to room temperature (about 30 minutes). Meanwhile, slice your red onion and let it soak in a bowl of very cold water. Now rub steak with a generous amount of sea salt.
2. 2
   Add pepper if you like. (I prefer without.)
3. 3
   Heat a cast-iron skillet over a high flame until the pan is very, very hot. Throw the steak on and cook for 4 minutes; flip and cook for another
4. 4
   Remove to a plate and allow to rest for 10-12 minutes before slicing thinly.
5. 5
   While your steak is cooking, make your salad dressing.
6. 6
   Whisk honey, mustard and vinegar together. Then whisk in olive oil to emulsify. Taste and add salt and pepper as desired.
7. 7
   When your steak is resting, drain the onion and pat dry with a paper towel.
8. 8
   Combine in a bowl with the arugula, and toss well with the dressing.
9. 9
   Serve your sliced steak with a pile of salad mounded on the side, or on top.