Name: Cowboy Steak with Roasted Shallots and Watercress Salad
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT3H20M0.000S
Yield: 4 servings
Ingredients: One 2 1/2-inch-thick, 30-day dry-aged Tomahawk steak (see Cook’s Note); Kosher salt; Unsalted butter, to taste; 3 to 4 cloves garlic; 1 sprig fresh rosemary; Smoked flaky salt, preferably Smoked Maldon; 2 tablespoons extra-virgin olive oil; 1 lemon, juiced; 8 shallots, cut in half through the root, skins left on; 2 tablespoons olive oil, plus more for finishing; 5 cloves garlic, peeled; 1 teaspoon fresh thyme leaves; Kosher salt and freshly cracked black pepper; 1 tablespoon balsamic vinegar; 1 teaspoon chopped fresh rosemary; 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, plus more to taste; Freshly ground black pepper; 1 clove fresh garlic, finely grated; 1 bunch watercress (not baby watercress)

Directions

Special equipment:

a meat thermometer

For the steak: Two hours prior to cooking, remove the steak from the fridge and allow it to come to room temperature.
Heat an extra-large cast-iron skillet to medium-high heat.
Sprinkle the steak on both sides very liberally with kosher salt. It’s important to use more salt than you think you need, as the steak is very thick and much of the seasoning will fall off during the cooking process.
Add the steak to the dry skillet and sear on the first side, 5 to 8 minutes. Stand the steak up on one short side and sear for 1 to 2 minutes.
Turn over and sear on the other flat side, 5 to 8 minutes. Stand it up on the opposite short side and sear for 1 to 2 minutes. Lower the heat a bit if needed and continue to cook on both sides until the internal temperature reaches 115 to 125 degrees F for medium-rare, about 5 minutes. Add the butter, garlic and rosemary during the last 5 minutes of cooking and baste with the melted butter.
Transfer to a plate and allow to rest until the internal temperature registers 130 degrees F, about 20 minutes. Serve with a sprinkling of smoked flaky sea salt, a drizzle of olive oil and the lemon juice.
For the shallots: Meanwhile, preheat the oven to 400 degrees F.
In a large bowl, toss the shallots with the olive oil, garlic cloves and thyme and sprinkle with salt and pepper.
Lay the shallots on a baking sheet cut side down. Roast until the shallots are very tender, 35 to 45 minutes.
Place the shallots in a large bowl with the vinegar and additional olive oil. Garnish with the fresh rosemary.
For the salad: In a medium bowl, add the olive oil, vinegar, honey, mustard, soy sauce, balsamic vinegar, miso paste, salt, pepper and garlic to a mason jar and shake to combine.
Place the watercress in a large bowl and drizzle the vinaigrette around the rim of the bowl. Toss to evenly and lightly coat. Taste and season with salt if needed. Serve alongside the steak and shallots.

Cook’s Note

Ask your butcher to trim the bone so that the steak fits in your skillet. The night before, unwrap the steak and allow it to sit, uncovered, in your fridge overnight.

Consumption of raw or undercooked eggs, shellfish and meat may increase the risk of foodborne illness.

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Cowboy Steak with Roasted Shallots and Watercress Salad

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