Grilled Rib Eye Steak With Romaine Marmalade And Watercress Recipes

Steps:

• Heat grill to high; clean and lightly oil hot grates. Let steaks stand at room temperature for 30 minutes. Generously season both sides of steaks with salt and pepper. Grill steaks, rotating once to create hatch marks, until well-browned on the outside and cooked to desired doneness, 6 to 7 minutes per side on a charcoal grill (or 8 to 9 minutes per side on a gas grill) for medium-rare (about 125 degrees). Transfer to a platter; cover with foil. Let rest for 10 minutes. Slice steaks against the grain.

Steps:

• 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.

Steps:

• Season steaks on both sides with pepper, lightly patting it on. Place a large cast-iron skillet over medium-high heat. Season steaks to taste with salt, then place in dry skillet. Sear steaks without moving them until they are brown and crusty on undersides (about 4 minutes for medium-rare meat; adjust to taste). Turn steaks, and sear for 4 minutes more. Transfer steaks to a serving platter.
• Pour off any excess fat, and add wine to skillet. Cook over low heat until wine is reduced by half, about 30 seconds. Pour wine reduction over steaks.
• Wipe out skillet, and return to medium-low heat. Melt butter in skillet, and add watercress. Increase heat to high, and toss watercress until wilted, about 1 minute. Season to taste with salt, and arrange around steaks. To serve, cut steaks in half. Place a portion on each of four plates, accompanied by a serving of watercress.