Grilled Cowboy Rib Eye with Watercress Salad | Food Stuff
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Cooking tools:
- Grill
- Instant-read thermometer
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Plate
Ingredients
- High-quality aged balsamic vinegar, for drizzling
- 1 teaspoon Dijon mustard
- 10 fresh tarragon leaves
- Kosher salt
- 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
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