Add potatoes in a pot and fill with water. Add ¼ tsp of salt and bring to a rolling boil for 8 to 12 minutes or until tender. Drain the potatoes and add them to ice water to cool completely.
Make the dressing: Add ¼ cup of champagne vinegar and ½ cup of olive oil in a Mason Jar and shake until combined.
Clean and spin arugula in salad spinner
Warm each steak up with your hands for 1-2 minutes. Just hold lightly. Rub each side of the steak with 1 tsp of kosher salt. Get all around the edges as well - this will help form a nice crust and add flavor to the steak. Repeat the same step with 1 tsp of the Herbs de Provence. *Do not leave the meat out for too long - it could potentially cause a health risk if bacteria form. only leave steak meat out 10 minutes before cooking. Heat a medium size cast iron skillet up to a high temperature. Avocado oil has a very high smoke point, 520 degrees. Clarified butter about 480. You will be cooking at a high temp so this will prevent your kitchen from filling up with smoke. Once the skillet is hot (about 5-8 minutes) add the avocado oil and then the steaks. For medium steaks, cook about 5 minutes on each side. Medium rare, 3 minutes. Once steak is done, turn off heat, add clarified butter to the pan and baste over the steak. Let them sit at room temperature for about 10 minutes.
The Dressing- Add the oil and vinegar to the mason jar and shake.
The salad- Add the arugula, tomatoes and potato's to a mixing bowl and toss with the dressing. Split between individual bowls.
Slice each steak and add to the salad as show in the picutre