Grilled Cowboy Rib Eye With Watercress Salad
Serves: 4
Fatima Kris
1 January 1970
Based on User reviews:
53
Spice
52
Sweetness
49
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
The night before, lightly sprinkle the steak on both sides with salt
3
Allow to sit, uncovered, in your fridge overnight
4
One hour prior to cooking, remove the steak from the fridge and allow to come to room temperature
5
Preheat a grill to medium-high heat
6
Sprinkle the steak on both sides with salt and pepper
7
It is important to use more seasoning than needed, as the steak is very thick and much of the seasoning will fall off during the cooking process
8
Grill the steak on one flat side, 5 to 8 minutes
9
Stand the steak up on one short side and grill for 1 to 2 minutes
10
Turn over and grill on the other flat side, 5 to 8 minutes
11
Stand it up on the opposite short side and grill for 1 to 2 minutes
12
Move the steak to the cooler part of the grill and cook until the internal temperature reaches 125 degrees F for medium rare
13
Transfer to a plate and allow to rest until the internal temperature registers 130 degrees F, about 20 minutes
14
Measure out 1 tablespoon of the steak juices that have settled onto the plate and put in a medium mixing bowl
15
Whisk in the mustard, shallots and vinegar
16
Toss the watercress in the dressing, along with the tarragon leaves and radish slices
17
Place the salad on a plate with the steak
18
Drizzle the steak with the olive oil and aged balsamic vinegar
19
Finish with the sea salt