Grilled Cowboy Rib Eye with Watercress Salad Recipe

Name: Grilled Cowboy Rib Eye with Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: One 32-ounce cowboy-cut rib eye, center-cut, dry-aged and 2 1/2 inches thick; Kosher salt and freshly cracked pepper; 1 teaspoon Dijon mustard; 1/2 teaspoon finely minced shallots; 1/2 teaspoon sherry vinegar; 3 cups watercress; 10 fresh tarragon leaves; 1 red radish, thinly sliced; Extra-virgin olive oil, for drizzling; High-quality aged balsamic vinegar, for drizzling; Flaky sea salt, such as Maldon, for finishing

Servings: persons

One 32-ounce cowboy-cut rib eye, center-cut, dry-aged and 2 1/2 inches thick
Kosher salt and freshly cracked pepper
1 teaspoon Dijon mustard
1/2 teaspoon finely minced shallots
1/2 teaspoon sherry vinegar
3 cups watercress
10 fresh tarragon leaves
1 red radish, thinly sliced
Extra-virgin olive oil, for drizzling
High-quality aged balsamic vinegar, for drizzling
Flaky sea salt, such as Maldon, for finishing

1
The night before, lightly sprinkle the steak on both sides with salt.
2
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.
4
Preheat a grill to medium-high heat.
5
Sprinkle the steak on both sides with salt and pepper.
6
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.
7
Grill the steak on one flat side, 5 to 8 minutes.
8
Stand the steak up on one short side and grill for 1 to 2 minutes.
9
Turn over and grill on the other flat side, 5 to 8 minutes.
10
Stand it up on the opposite short side and grill for 1 to 2 minutes.
11
Move the steak to the cooler part of the grill and cook until the internal temperature reaches 125 degrees F for medium rare.
12
Transfer to a plate and allow to rest until the internal temperature registers 130 degrees F, about 20 minutes.
13
Measure out 1 tablespoon of the steak juices that have settled onto the plate and put in a medium mixing bowl.
14
Whisk in the mustard, shallots and vinegar.
15
Toss the watercress in the dressing, along with the tarragon leaves and radish slices.
16
Place the salad on a plate with the steak.
17
Drizzle the steak with the olive oil and aged balsamic vinegar.
18
Finish with the sea salt.

kcal

Calories

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: One 32-ounce cowboy-cut rib eye, center-cut, dry-aged and 2 1/2 inches thick, Kosher salt and freshly cracked pepper, 1 teaspoon Dijon mustard, 1/2 teaspoon finely minced shallots, and more.

Yes, Grilled Cowboy Rib Eye with Watercress Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Cowboy Rib Eye with Watercress Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions