Directions 7 steps | 45 Minutes
Prepare the pan-fried radish and bacon. In a bowl, toss the quartered radishes and halved Brussels sprouts with the minced garlic, olive oil and salt.
In a cast-iron pan on medium-high heat, place the chopped bacon. Cook until the fat just starts to render down.
Add in the radishes, Brussels sprouts, minced shallot and pepper. Stir and cook for 8-10 mins until radishes are fork tender and bacon is crispy.
Add in balsamic vinegar to deglaze, and stir again. Set aside.
Prepare the cowboy steak. Allow rib eye to come to room temperature as long as possible. Rub liberal amounts of salt and pepper into the steak and let sit uncovered until it is time to cook.
Preheat a cast-iron pan and add oil. Sear the rib eye in the cast iron pan until the steak is cooked to your desired doneness. Let the steak rest for 5 minutes before serving.
To plate, place the pan-fried radish and bacon on the plate, then the ribeye. Pour chimichurri over the steak and top with crumbled Gorgonzola. Enjoy!
- The radish greens are reserved for the red chimichurri.
- This recipe uses Diamond Crystal kosher salt. If using Morton’s adjust to ½ teaspoon. Different kosher salt brands have varied crystal sizes and may affect the salinity of the recipe, so adjust accordingly.
- This peppered red chimichurri goes perfectly with this steak.