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1
The night before, lightly sprinkle the steak on both sides with salt.
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2
Allow to sit, uncovered, in your fridge overnight.
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3
One hour prior to cooking, remove the steak from the fridge and allow to come to room temperature.
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4
Preheat a grill to medium-high heat.
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5
Sprinkle the steak on both sides with salt and pepper.
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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.
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7
Grill the steak on one flat side, 5 to 8 minutes.
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8
Stand the steak up on one short side and grill for 1 to 2 minutes.
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9
Turn over and grill on the other flat side, 5 to 8 minutes.
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10
Stand it up on the opposite short side and grill for 1 to 2 minutes.
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11
Move the steak to the cooler part of the grill and cook until the internal temperature reaches 125 degrees F for medium rare.
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12
Transfer to a plate and allow to rest until the internal temperature registers 130 degrees F, about 20 minutes.
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13
Measure out 1 tablespoon of the steak juices that have settled onto the plate and put in a medium mixing bowl.
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14
Whisk in the mustard, shallots and vinegar.
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15
Toss the watercress in the dressing, along with the tarragon leaves and radish slices.
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16
Place the salad on a plate with the steak.
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17
Drizzle the steak with the olive oil and aged balsamic vinegar.
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18
Finish with the sea salt.
