Grilled Bone-In Rib Eye topped with Shallot Compote and Watercress
The key to successful steaks is not only cooking them correctly but also seasoning them correctly. You can salt and pepper your steaks a couple hours beforehand, then place them uncovered in the refrigerator. As the salt and pepper work their way into the meat’s muscles, the seasoning will penetrate beyond the outer surface for flavor throughout. This also enables you to get a better sear, as does this butter- basting method that creates a rich brown crust. Let the meat come to room temperature before cooking, which will allow for more even cooking. And resist the urge to flip your steaks until they release and are completely seared on the underside.
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SERVINGS
2
INGREDIENTS
COMPOTE
- 2 tablespoons butter
- 10 shallots, diced
- 1 clove garlic, thinly sliced
- 3 sprigs thyme
- 1⁄4 cup sherry vinegar
- 1⁄2 cup red wine
- Salt and freshly ground black pepper
RIBE EYE
- Salt and freshly ground black pepper
- 2 (1 pound) bone-in rib eye steaks (1 to 1½ inches thick)at room temperature
WATERCRESS SALAD
- 3 tablespoons olive oil
- 1 tablespoon lemon juice
- 1⁄2 teaspoon balsamic vinegar
- Kosher salt and freshly ground black pepper
- 3 cups packed watercress
HOW TO MAKE IT
- Make the compote: Melt the butter in a petite French oven. Add the shallots, garlic, and thyme, and cook for about 2 minutes, or until the shallots are translucent. Add the sherry vinegar, red wine, and pinch each of salt and pepper, and cook over low for 30 to 35 minutes, or until the compote has reduced and the shallots are very soft. Remove from heat and set aside.
- Cook the steaks: Preheat a cast-iron grill pan over medium-high heat. Sprinkle the rib eyes liberally with salt and pepper. Place the rib eyes on the grill pan and cook for 7 minutes. Flip the steaks and cook for another 3 to 5 minutes for medium rare, until the internal temperature is 125°F. Remove the steaks from the grill pan and let rest for at least 5 minutes.
- While the steaks rest, make the watercress salad: In a medium bowl, whisk together the olive oil, lemon juice, balsamic vinegar, and pinch each of salt and pepper. Add the watercress and toss well to cover the leaves..
- Slice the steaks and top immediately with a dollop of compote and a handful of watercress.
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