Serves: 2–4
Equipment: Grill Pan, The Chef’s Press 18 oz.

Ingredients:

• 1 × 12 oz best quality New York steak

• 4 oz fresh arugula

• Extra virgin olive oil (your favorite)

• 1 lemon

• Parmigiano Reggiano (for shaving)

• Sea salt & freshly ground black pepper

Instructions

1. Season the Steak
Generously season the steak with sea salt and freshly ground black pepper.
Let rest at room temperature (75–80°F) for 30 minutes to ensure even cooking.

2. Prep the Lemon
Trim both ends of the lemon so it sits flat. Halve crosswise.
Rub cut sides with olive oil to promote caramelization.

3. Preheat the Pan
Heat a cast-iron grill pan over medium-high until visibly smoking.

4. Caramelize the Lemon
Place lemon halves, cut-side down in the pan.
Lay one Chef’s Press™ across both halves for even browning.
Cook until deeply caramelized, then remove and set aside.

5. Grill the Steak
Place the steak on the hot grill and press with The Chef’s Press™.
Flip at least four times for an evenly developed crust.
Cook to 125–130°F internal temp for medium-rare. Using a paper towel, gently dab some of the excess fat from the steak. 

6. Rest the Steak
Transfer the steak to a rack or cutting board and let it rest for 5–7 minutes.

7. Build the Plate
Slice steak against the grain and fan across a plate.
Scatter arugula around and over the steak.
Drizzle everything with olive oil.
Add the grilled lemon halves.
Shave Parmigiano Reggiano over the top.
Finish with a final pinch of sea salt and cracked pepper.

8. Brighten & Serve
Squeeze the caramelized lemon over the dish just before serving.
The smoky citrus finish lifts every bite.

Pro Tip

The Chef’s Press™ ensures better contact, faster cook time, and deeper sear without overcooking, especially useful for leaner cuts like New York steak.