Il Buco Celebrates 25 Years As The City's Most Romantic Hot Spot With A Gorgeous New Book

INGREDIENTS
1 ounce whole black peppercorns
1 ounce whole white peppercorns
1 ounce whole green peppercorns
1 ounce whole red peppercorns
1 cinnamon stick (or 2 teaspoons ground cinnamon)
1 (45-ounce) bone-in ribeye
2 tablespoons plus 1⁄2 teaspoon fine sea salt, divided
1⁄4 cup plus 2 tablespoons extra virgin olive oil, divided
31⁄2 ounces arugula (about 41⁄2 cups)
Juice of 1 lemon
11⁄2 teaspoons smoked sea salt
2 ounces shaved Parmigiano-Reggiano cheese (about 1⁄4 cup)

INSTRUCTIONS
1. Combine the peppercorns and cinnamon in a mortar and pestle or spice grinder. Grind until coarse.

2. Evenly spread the peppercorn mixture on a sheet pan. Press the steak onto it, making sure the pepper- corns adhere and that each side is well coated. Let the steak rest at room temperature for 1 hour.

3. Meanwhile, preheat the oven to 350°F.

4. When ready to prepare the steak, evenly sprinkle it with 2 tablespoons of salt. Heat 2 tablespoons of the olive oil in a large cast iron skillet over medium- high heat until shimmering. Add the steak, using tongs to press it down. Sear the steak, turning once, until a dark crust forms, about 5 minutes on each side. Holding the steak with tongs, cook it for a minute on each edge as well.

5. Transfer the skillet to the oven. Cook the steak, turning it once after 10 minutes, until it reaches an internal temperature of 125°F (for medium rare), about 25 minutes total.

6. Meanwhile, prepare the salad by tossing the arugula together with the 1⁄4 cup of olive oil and lemon juice in a bowl. Sprinkle with 1⁄2 teaspoon sea salt.

7. Remove the steak from the oven and place on a cutting board. Let the meat rest for 5 minutes on one side, 5 minutes on the opposite side, allowing the heat from the bone to further cook the meat.

8. To serve, slice the meat against the grain into 1⁄4-inch-thick slices. Fan it out on a large cutting board, sprin- kling a line of smoked salt on the side. Top sliced meat with arugula salad and finish with shaved Parmigiano- Reggiano cheese.