Step 1: Prepare the Steaks

Start by taking your two 6oz boneless New York strip steaks and placing them on a clean plate or cutting board. These cuts are ideal because they are tender and flavorful with just the right amount of marbling for juiciness when grilled.​​

Roughly chop one sprig of fresh rosemary. The key here is to roughly chop it rather than finely mince. This prevents the rosemary from overpowering the steak with its strong, pine-like flavor, which can sometimes taste soapy if overused. Instead, it infuses a subtle, earthy aroma that complements the meat perfectly.​

Next, take two cloves of garlic and roughly smash them with the flat side of a knife or your hand. Smashing releases the oils without making them too pungent. Scatter these over the steaks along with the chopped rosemary.​​

Season generously with salt and pepper to taste. I prefer salting the meat beforehand because it helps form a delicious crust during grilling. The salt draws out moisture initially, then allows it to reabsorb, seasoning the steak from within while creating that irresistible sear on the outside. Drizzle with 1 tablespoon of olive oil.​

Massage everything together gently with your hands. This step ensures even coating, allowing the flavors to penetrate slightly into the meat. Let the steaks sit for about 10 minutes at room temperature. This resting period is crucial; it takes the chill off the meat for even cooking and starts the flavor infusion process without drying it out.​​

Step 2: Preheat the Grill Pan

While the steaks marinate, preheat your grill pan over high heat. I stress making it extremely hot, to the point where it might trigger your smoke alarm. This high heat is essential for achieving the perfect crusty exterior while keeping the inside juicy and pink.​

A grill pan with ridges mimics an outdoor grill, creating those attractive char marks and allowing fat to drip away. If you do not have one, a heavy cast-iron skillet works well too. Give it at least 5 minutes to heat up fully. Test by flicking a drop of water; it should sizzle and evaporate instantly.​

Step 3: Grill the Steaks

Once the pan is screaming hot, carefully remove any large pieces of garlic and rosemary from the steaks. I warn that the intense heat will burn the garlic quickly, turning it bitter and ruining the flavor. Place the steaks in the pan without overcrowding.​​

Cook for about 1.5 to 2 minutes per side for medium-rare, depending on thickness. These steaks are relatively thin, so they cook fast. Listen for the loud sizzle; it indicates the perfect sear. Flip only once to preserve the crust. Use tongs to avoid piercing the meat and losing juices.​​

Remove the steaks to a plate and let them rest for a few minutes. Resting allows the juices to redistribute, ensuring each bite is moist. Cover loosely with foil if your kitchen is cool.​​

Step 4: Grill the Rolls

While the steaks rest, cut your two crusty rolls in half lengthwise. Place them cut-side down on the hot grill pan for just 30-60 seconds until they develop grill marks and become toasty. This step adds a smoky flavor and crisp texture that contrasts beautifully with the tender steak.​​

As soon as they come off the grill, take one peeled garlic clove (use a fresh one if needed) and rub it vigorously over the grilled cut side. The heat softens the bread, allowing the garlic essence to infuse without raw chunks. This technique adds subtle garlic depth that’s sophisticated and not overwhelming.​

Set the rolls aside to cool slightly, keeping the garlic-rubbed side up to preserve the flavor.​

Step 5: Dress the Arugula

In a bowl, add a handful of fresh baby arugula. Drizzle with a touch of extra virgin olive oil, season with pepper and a pinch of salt, then squeeze fresh lemon juice over it. Toss gently with your hands to coat evenly.​​

The lemon juice brightens the peppery arugula, cutting through the richness of the steak. Baby arugula is tender and slightly bitter, providing freshness and crunch. Do not overdress; it should glisten lightly. Set aside.​

Step 6: Slice the Steaks

After resting, place each steak on a plastic cutting board for easy cleanup. Slice thinly on a diagonal against the grain. This makes the meat tender and maximizes surface area for juices. ​

Pile the slices back together loosely to retain warmth and juices. If desired, squeeze a touch more lemon juice over the slices for extra zing.​

Step 7: Assemble the Sandwiches

Place the sliced steak on the garlic-rubbed bottom half of each roll. Spoon any accumulated juices over the meat; they are flavor gold. Top generously with the dressed arugula.​​

Cap with the top bun. Press gently to meld layers. Slice in half if sharing, and serve immediately while hot. The contrast of warm steak, crisp bread, and cool greens is unbeatable.