Geoffrey Zakarian Makes a Grilled Cowboy Rib-Eye Steak | The Kitchen

Learn how to grill the perfect rib-eye steak for two with Geoffrey! Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/3ek1qRK Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Cowboy Rib Eye with Watercress Salad RECIPE COURTESY OF GEOFFREY ZAKARIAN Level: Easy Total: 8 hr 55 min (includes salting and resting time) Active: 35 min Yield: 2 servings Ingredients One 32-ounce cowboy-cut rib eye, center-cut, dry-aged and 2 1/2 inches thick Kosher salt and freshly cracked pepper Kosher salt and freshly cracked pepper 1 teaspoon Dijon mustard 1/2 teaspoon finely minced shallots 1/2 teaspoon sherry vinegar 3 cups watercress 10 fresh tarragon leaves 1 red radish, thinly sliced Extra-virgin olive oil, for drizzling High-quality aged balsamic vinegar, for drizzling Flaky sea salt, such as Maldon, for finishing Directions 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #GrilledCowboyRibEyewithWatercressSalad #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian Geoffrey Zakarian Makes a Grilled Cowboy Rib-Eye Steak | The Kitchen | Food Network https://youtu.be/Z9Cy1_CHrwI