Rib Eye With Horseradish Butter
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Ingredients
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1 porterhouse steak (2 inches thick; 2 pounds), at room temperature
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Kosher salt and freshly ground pepper
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Vegetable oil, for grill
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4 tablespoons unsalted butter
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3 cloves garlic, smashed and peeled
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1 cup packed arugula
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1 cup sliced celery, plus ¼ cup leaves
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¼ cup pitted, sliced green olives, such as Castelvetrano
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1 tablespoon fresh lemon juice
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Fresh peeled horseradish, for serving
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Prepare grill for direct- and indirect-heat cooking. Pat steak dry and season generously with salt and pepper; let stand 10 minutes. Brush grates with oil and grill steak over high direct heat, turning occasionally, until a nice crust forms, 6 to 8 minutes a side.
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Transfer to indirect heat, cover, and continue to cook, flipping once more, until a thermometer inserted into thickest part (nearest but not touching bone) registers 125°F for medium rare, 8 to 10 minutes more.
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Meanwhile, combine butter and garlic in a saucepan. Cook over medium-high heat (you can do this on the direct-heat side of the grill), swirling occasionally, until butter turns golden brown and gives off a nutty aroma, about 5 minutes. Remove from heat.
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In a bowl, toss arugula, celery and leaves, and olives with lemon juice. Slice steak from bone, then carve against the grain into thick slices. Pile salad on top of steak; drizzle brown butter generously over both. Grate horseradish over top; serve.