Thick-cut bone-in rib eye steaks, sometimes called “tomahawk steaks,” are becoming common in American meat markets. One steak can weigh more than 2 pounds and can easily serve 2 to 3 people or more. They are best cooked rare to medium-rare.
- One bone-in rib eye steak, about 2 inches thick
- About 1/3 cup extra virgin olive oil
- Fleur de sel
- One small brioche loaf, crusts removed, torn into 1/2-inch pieces
- 1/3 cup Dijon mustard
- Freshly ground black pepper
- 1/2 teaspoon hot red pepper flakes, or to taste (optional)
- 4 large fresh dates, such as Medjool, pitted and spread open
- One bunch baby arugula
Heat a cast-iron griddle or large skillet over medium heat. Brush generously with olive oil. Pat the steak dry with paper towels, then sprinkle one side with fleur de sel. Arrange the steak salt side down on the hot surface. When it is seared (8 to 10 minutes), season the top of the steak with fleur de sel and flip it over to cook on the other side for another 8 minutes. Continue cooking the steak, flipping as needed, until the internal temperature reaches 125°F for medium-rare. Transfer the meat to a cutting board and let it rest for 10 minutes.
Add another tablespoon of olive oil to the pan drippings and toast the brioche, turning with a spatula until lightly browned. Dot the bread with the mustard and season with salt, black pepper, and hot red pepper flakes, if using. Generously drizzle with more olive oil, then nestle the dates in the brioche, cut sides down. Scatter the arugula over the top and toss everything together with 2 wooden spoons as you would a salad. Heap the salad on a serving platter and drizzle with olive oil. Slice the meat against the grain, season with salt and pepper, and drizzle with additional olive oil. Serve with the salad.
Serves 2 to 3 — Recipe adapted from Mallmann on Fire by Francis Mallmann (Artisan, 2014)