ByArtos SPG Classic Ribeye Steak with Hasselback Potatoes & Arugula Salad

Serves 1

Preparation: 15 min

Cooking: 45–55 min

A perfectly seared ribeye steak, seasoned with ByArtos SPG Classic, served with two golden, crispy Hasselback potatoes and a fresh Mediterranean arugula salad. A simple dish where quality ingredients and the right seasoning do the work.

Ingredients

For the ribeye steak

• 1 ribeye steak (250–300 g), approximately 3 cm thick

• 1–1½ tsp ByArtos SPG Classic

• 1 tbsp olive oil

• 10 g butter

• 1 sprig fresh thyme or rosemary

For the Hasselback potatoes

• 2 medium potatoes (approximately 150 g each)

• 1½ tbsp olive oil

• ½ tsp ByArtos SPG Classic

• 1 small garlic clove, finely minced

• 1 tsp chopped fresh rosemary

• 5 g butter, optional

For the Mediterranean arugula salad

• 40 g fresh arugula (rocket)

• 5 cherry tomatoes, halved

• ¼ small red onion, thinly sliced

• 30 g cucumber, thinly sliced

Dressing

• 1 tbsp extra virgin olive oil

• 1 tsp freshly squeezed lemon juice

• ½ tsp Dijon mustard

• Freshly ground black pepper

Preparation

1. Prepare the Hasselback potatoes

45–55 minutes

Preheat the oven to 200°C (fan 180°C).

Wash and dry the potatoes, leaving the skin on. Place each potato between two wooden spoon handles and make thin cuts, approximately 3 mm apart, without cutting all the way through.

Mix the olive oil, SPG Classic, garlic and rosemary. Brush the potatoes thoroughly, allowing the oil to penetrate between the slices.

Roast for 45–55 minutes until golden and tender. After 25 minutes, gently fan open the slices and brush again with the seasoned oil. Finish with a little melted butter if desired.

2. Season the ribeye

5 minutes

Pat the steak dry with kitchen paper.

Sprinkle ByArtos SPG Classic evenly over both sides of the meat, gently pressing the seasoning into the surface.

Allow the steak to stand briefly while preparing the salad.

SPG Classic combines Spanish sea salt, black pepper, garlic and onion, so additional salt is generally unnecessary.

3. Cook the steak

Approximately 6–9 minutes, plus resting

Heat a heavy frying pan or cast-iron skillet over medium-high heat until hot.

Add the olive oil and carefully place the steak in the pan.

Sear for approximately 3–4 minutes on the first side, then turn and cook for another 2–3 minutes, adjusting according to thickness and desired doneness.

During the final minute, add the butter and thyme. Tilt the pan and spoon the melted butter over the steak.

For medium-rare, aim for a final internal temperature of approximately 54–57°C. Remove the steak slightly before reaching this temperature, allowing for carryover cooking.

Rest for 5–7 minutes before slicing.

4. Prepare the salad

5 minutes

Combine the arugula, cherry tomatoes, sliced red onion and cucumber.

Whisk together the olive oil, lemon juice, Dijon mustard and black pepper.

Just before serving, drizzle the dressing over the salad and toss gently.

5. Plate and serve

Place the ribeye on a warm ceramic plate, whole or sliced against the grain.

Arrange the two golden Hasselback potatoes alongside the steak, leaving room for a small portion of the freshly dressed arugula salad.

Spoon a little of the steak's resting juices over the meat. Finish with a light sprinkle of ByArtos SPG Classic if needed.

Helgi's chef tip

For an excellent crust, make sure the ribeye is thoroughly dry before searing, and avoid moving it unnecessarily in the pan. For extra-crispy Hasselback potatoes, open the slices slightly halfway through roasting so the seasoned oil can reach between them.

ByArtos SPG Classic — Salt, Pepper & Garlic. A versatile seasoning for steaks, roasted potatoes, vegetables and everyday cooking.