Grilled Cowboy Rib Eye with Watercress Salad

Grilled Cowboy Rib Eye with Watercress Salad might be a good recipe to expand your main course recipe box. For $11.51 per serving, this recipe covers 47% of your daily requirements of vitamins and minerals. This recipe serves 2. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 1104 calories, 94g of protein, and 79g of fat per serving. This recipe is liked by 33 foodies and cooks. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes about 8 hours and 55 minutes. The Fourth Of July will be even more special with this recipe. Head to the store and pick up olive oil, dijon mustard, shallots, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 94%. This score is tremendous. Grilled Rib-Eye Tagliata with Watercress and Potatoes, Rib Eye Steaks with Cowboy Butter, and Grilled Rib-eye with Tomato Salad & Chimichurri Sauce are very similar to this recipe.

Servings: 2

Preparation duration: 35 minutes

Cooking duration: 500 minutes

 

Ingredients:

High-quality aged balsamic vinegar, for drizzling

1 teaspoon Dijon mustard

10 fresh tarragon leaves

Kosher salt and freshly cracked pepper

Extra-virgin olive oil, for drizzling

1 red radish, thinly sliced

1 32-ounce cowboy-cut rib eye, center-cut, dry-aged and 2 1/2 inches thick

Flaky sea salt, such as Maldon, for finishing

1/2 teaspoon finely minced shallots

1/2 teaspoon sherry vinegar

3 cups watercress

Equipment:

grill

mixing bowl

whisk

Cooking instruction summary:

Watch how to make this recipe. The night before, lightly sprinkle the steak on both sides with salt. Allow to sit, uncovered, in your fridge overnight. One hour prior to cooking, remove the steak from the fridge and allow to come to room temperature. Preheat a grill to medium-high heat. Sprinkle the steak on both sides with salt and pepper. 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. Grill the steak on one flat side, 5 to 8 minutes. Stand the steak up on one short side and grill for 1 to 2 minutes. Turn over and grill on the other flat side, 5 to 8 minutes. Stand it up on the opposite short side and grill for 1 to 2 minutes. Move the steak to the cooler part of the grill and cook until the internal temperature reaches 125 degrees F for medium rare. Transfer to a plate and allow to rest until the internal temperature registers 130 degrees F, about 20 minutes. Measure out 1 tablespoon of the steak juices that have settled onto the plate and put in a medium mixing bowl. Whisk in the mustard, shallots and vinegar. Toss the watercress in the dressing, along with the tarragon leaves and radish slices. Place the salad on a plate with the steak. Drizzle the steak with the olive oil and aged balsamic vinegar. Finish with the sea salt.

 

Step by step:


1. Watch how to make this recipe.

2. The night before, lightly sprinkle the steak on both sides with salt. Allow to sit, uncovered, in your fridge overnight.

3. One hour prior to cooking, remove the steak from the fridge and allow to come to room temperature. Preheat a grill to medium-high heat.

4. Sprinkle the steak on both sides with salt and pepper. 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.

5. Grill the steak on one flat side, 5 to 8 minutes. Stand the steak up on one short side and grill for 1 to 2 minutes. Turn over and grill on the other flat side, 5 to 8 minutes. Stand it up on the opposite short side and grill for 1 to 2 minutes. Move the steak to the cooler part of the grill and cook until the internal temperature reaches 125 degrees F for medium rare.

6. Transfer to a plate and allow to rest until the internal temperature registers 130 degrees F, about 20 minutes.

7. Measure out 1 tablespoon of the steak juices that have settled onto the plate and put in a medium mixing bowl.

8. Whisk in the mustard, shallots and vinegar. Toss the watercress in the dressing, along with the tarragon leaves and radish slices.

9. Place the salad on a plate with the steak.

10. Drizzle the steak with the olive oil and aged balsamic vinegar. Finish with the sea salt.


Nutrition Information:

Quickview
1104k Calories
93g Protein
78g Total Fat
6g Carbs
76% Health Score
Limit These
Calories
1104k
55%

Fat
78g
121%

  Saturated Fat
30g
191%

Carbohydrates
6g
2%

  Sugar
2g
3%

Cholesterol
276mg
92%

Sodium
680mg
30%

Get Enough Of These
Protein
93g
188%

Selenium
112µg
160%

Zinc
23mg
157%

Vitamin K
142µg
136%

Vitamin B12
7µg
125%

Vitamin B3
22mg
114%

Vitamin B6
2mg
100%

Vitamin B2
1mg
71%

Phosphorus
705mg
71%

Iron
9mg
54%

Potassium
1563mg
45%

Vitamin A
1907IU
38%

Magnesium
126mg
32%

Vitamin B1
0.47mg
31%

Vitamin C
24mg
30%

Manganese
0.56mg
28%

Copper
0.44mg
22%

Vitamin E
2mg
17%

Calcium
156mg
16%

Folate
32µg
8%

Vitamin D
0.45µg
3%

Fiber
0.76g
3%

Vitamin B5
0.17mg
2%

covered percent of daily need
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Food Trivia

The fig is also a fertility symbol and the Arab association with male genitals is so strong that the original word 'fig' is considered improper.

Food Joke

The Passover test [My thanks to Jeff G for the following] Sean is waiting for a bus when another man joins him at the bus stop. After 20 minutes of waiting, Sean takes out a sandwich from his lunch box and starts to eat. But noticing the other man watching, Sean asks, "Would you like one? My wife has made me plenty." "Thank you very much, but I must decline your kind offer," says the other man, "I’m Rabbi Levy." "Nice to meet you, Rabbi," says Sean, "but my sandwiches are alright for you to eat. They only contain cheese. There’s no meat in them." "It’s very kind of you," says Rabbi Levy, "but today we Jews are celebrating Passover. It would be a great sin to eat a sandwich because during the 8 days of Passover, we cannot eat bread. In fact it would be a sin comparable to the sin of adultery." "OK," says Sean, "but it’s difficult for me to understand the significance of what you’ve just said." Many weeks later, Sean and Rabbi Levy meet again. Sean says, "Do you remember, Rabbi, that when we last met, I offered you a sandwich which you refused because you said eating bread on Passover would be as great a sin as that of adultery?" Rabbi Levy replies, "Yes, I remember saying that." "Well, Rabbi," says Sean, "that day, I went over to my mistress’s apartment and told her what you said. We then tried out both the sins, but I must admit, we just couldn’t see the comparison."

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