Cowboy Steak with Roasted Shallots and Watercress Salad
Level: Intermediate
Servings: 4
Total Time: 3 hr 20 min (chilling steak overnight not included)
Hands-on: 25 min
This dish is a guaranteed showstopper. Master this cowboy steak method and you'll have an impressively delicious recipe for family and guests. A meat thermometer is your best friend here it ensures your steak is never overdone.
Nutrition Facts (Per Portion)
- Serving Size: 1/4
- Calories: 798
- Total Fat: 63 g
- Saturated Fat: 16 g
- Carbohydrates: 32 g
- Dietary Fiber: 6 g
- Sugar: 15 g
- Protein: 28 g
- Cholesterol: 82 mg
- Sodium: 858 mg
Ingredients
Steak:
- One tomahawk steak, 2 1/2 inches thick, dry-aged 30 days (see Cooks Note)
- Kosher salt
- Unsalted butter, as needed
- 34 garlic cloves
- 1 sprig fresh rosemary
- Smoked flaky salt (ideally Smoked Maldon)
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon
Caramelized Shallots:
- 8 shallots, halved lengthwise, skins on
- 2 tablespoons olive oil (plus extra for finishing)
- 5 garlic cloves, peeled
- 1 teaspoon fresh thyme leaves
- Kosher salt and freshly ground black pepper
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh rosemary, chopped
Watercress Salad:
- 1/2 cup extra-virgin olive oil
- 1/4 cup champagne vinegar
- 1 tablespoon honey
- 2 teaspoons Dijon mustard
- 2 teaspoons low-sodium soy sauce
- 2 teaspoons balsamic vinegar
- 1 teaspoon miso paste
- 1/2 teaspoon kosher salt, or more to taste
- Freshly ground black pepper
- 1 clove garlic, very finely grated
- 1 bunch watercress (not baby watercress)
Cook Mode: (keep your screen awake)
Needed equipment: Meat thermometer
Instructions
- For the steak: Take the steak out of the refrigerator 2 hours before cooking to reach room temperature.
- Preheat a very large cast-iron pan over medium-high heat.
- Generously season the steak with kosher salt on both sides; because the steak is thick, use more salt than you might expectsome will fall during cooking.
- Lay the steak in the dry pan and sear one broad side for 58 minutes. Stand the steak on an edge and sear the sides for 12 minutes each.
- Flip and brown the other broad side for another 58 minutes, also searing the remaining edges for 12 minutes. If needed, lower the heat and continue cooking on both sides until your thermometer reads 115125F for medium-rare, about another 5 minutes. In the last 5 minutes, add garlic, rosemary, and butter, and baste with the melted butter.
- Transfer the steak to a dish to rest until the internal temperature rises to 130F, about 20 minutes. Finish with a pinch of smoked flaky salt, a drizzle of olive oil, and lemon juice to serve.
- For the shallots: Heat the oven to 400F.
- In a large bowl, toss shallots with olive oil, garlic, thyme, salt, and pepper.
- Arrange shallots cut side down on a sheet pan and roast until deeply tender, 3545 minutes.
- Toss roasted shallots in a bowl with balsamic vinegar and additional olive oil; sprinkle with chopped rosemary.
- For the salad: Add olive oil, champagne vinegar, honey, Dijon mustard, soy sauce, balsamic vinegar, miso, salt, black pepper, and grated garlic to a jar; shake well to combine.
- Place watercress in a large bowl. Pour vinaigrette around the sides and toss gently to coat. Adjust salt and pepper; serve alongside the steak and shallots.
Cooks Note: Ask your butcher to trim the steak bone so the steak fits your skillet. For best results, leave the steak unwrapped in the refrigerator overnight before cooking.
Consuming raw or undercooked eggs, meat, or shellfish increases the risk of foodborne illnesses.
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