Grilled Beef with Watercress
Prep
20 mins
Cook
15 mins
Servings
4
Difficulty
Medium
Here's a recipe that never fails to impress, especially when you're short on time. These grilled beef ribeyes are absolutely delicious on their own, but the fresh watercress salad takes them to another level. Watercress is packed with vitamins and minerals that boost your immune system, and honestly, it adds such a peppery brightness that complements the rich meat perfectly. The best part? The whole meal comes together in just 35 minutes, and you probably have most of these ingredients already in your kitchen. It's elegant enough for company but simple enough for a weeknight dinner.
Ella x
Ingredients
- 4beef ribeye steaks(8 oz each, room temperature)
- 946 mlfresh watercress(packed, stems trimmed)
- 2shallots(thinly sliced into rings)
- 6 tablespoonsextra virgin olive oil
- 2 tablespoonsdijon mustard
- 3 tablespoonsfresh lemon juice
- 1 tablespoonred wine vinegar
- 2garlic cloves(minced)
- 1½ teaspoonssea salt
- 1 teaspooncracked black pepper
- 4 sprigsfresh thyme
- 2 tablespoonsbutter
- 1lemon wedges(for serving)
Detail level
Instructions
- 1
Pat the ribeye steaks dry with paper towels and season generously on both sides with sea salt and cracked black pepper at least 15 minutes before cooking to allow the seasoning to penetrate the meat.
Tip: Letting meat come to room temperature ensures even cooking throughout.
- 2
Prepare the vinaigrette by whisking together Dijon mustard, fresh lemon juice, red wine vinegar, and minced garlic in a small bowl. Slowly drizzle in 4 tablespoons of olive oil while whisking constantly until emulsified. Taste and adjust seasoning as needed.
Tip: Make the vinaigrette while the meat rests so flavors meld together.
- 3
Heat a cast-iron or heavy-bottomed grill pan over medium-high heat until it's smoking hot, about 2-3 minutes. Add remaining 2 tablespoons of olive oil to coat the surface evenly.
Tip: A smoking hot pan creates a beautiful crust without overcooking the interior.
- 4
Carefully place the steaks on the grill pan and sear without moving them for 4-5 minutes to develop a golden crust. Flip once and sear the other side for another 4-5 minutes for medium-rare doneness.
Tip: Resist the urge to move the steaks around; let them sit undisturbed for maximum browning.
- 5
During the last minute of cooking, add fresh thyme sprigs and butter to the pan, tilting it so the melting butter coats the steaks. Baste the meat with this fragrant butter repeatedly.
Tip: Basting with butter and herbs adds incredible flavor and creates a restaurant-quality crust.
- 6
Remove the steaks from the pan and transfer to a cutting board. Let them rest for 5 minutes before serving to allow juices to redistribute.
Tip: Resting is crucial—it keeps the meat tender and juicy when you bite into it.
- 7
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced shallots and cook for 4-5 minutes, stirring occasionally, until they're golden and crispy. Season lightly with salt.
Tip: Crispy shallots add wonderful texture and a caramelized sweetness to the dish.
- 8
Place the fresh watercress in a large bowl and drizzle with the prepared vinaigrette, tossing gently to coat evenly. Top with the crispy shallots.
Tip: Don't dress the watercress too far in advance or it will wilt; do this just before serving.
- 9
Divide the rested steaks among four plates. Top each with a generous portion of the watercress salad and serve immediately with lemon wedges on the side.
Tip: The cold, peppery watercress provides a refreshing contrast to the warm, savory beef.
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