Remove the rib-eye steaks from the refrigerator and let them come to room temperature for about 30 minutes. Preheat the grill or a cast-iron skillet over high heat.

Season the Steak

Generously season both sides of the steaks with kosher salt and freshly ground black pepper.

Cook the Steak

Drizzle olive oil in the skillet or brush it on the grill. Place the steaks on the heat source and cook for about 4-5 minutes on each side for medium-rare, adding a sprig of rosemary for flavor.

Rest the Steak

Remove the steaks from the heat and let them rest for 5-10 minutes before slicing.

For the Arugula Salad

Prepare the Salad

In a large bowl, combine arugula, cherry tomatoes, and shaved Parmesan cheese.

Dress the Salad

In a small bowl, whisk together lemon juice, extra virgin olive oil, salt, and freshly cracked black pepper. Drizzle over the salad and toss gently.

For the Smashed Potatoes

Cook the Potatoes

Boil the baby potatoes in salted water until tender, about 15-20 minutes. Drain and let cool slightly.

Smash the Potatoes

Using a fork or a potato masher, gently smash the potatoes to your desired consistency.

Season the Potatoes

Mix in butter, milk, garlic powder, salt, and chopped parsley. Stir until well combined and creamy.