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:

Equipment:

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:

covered percent of daily need