Cowboy Steak with Pan-Fried Radish and Bacon Recipe

Rating 5.0
| 0
Be prepared to delight your tastebuds with this cowboy steak with pan-fried radish and crispy bacon. Topped with a peppered red chimichurri and finished with creamy Gorgonzola, it’s a dish that is sure to please.
Dinner
New American
15
ingredients
7
steps
45
minutes
In addition to holding various roles in the culinary world, Chef Charlie has also appeared on several cooking shows, including a cooking competition. Her love of farm-to-table dishes that evoke comfort grew organically during her Wyoming childhood. She's worked on a guest ranch and at an award-winning restaurant during her 10-plus years in the industry. Now, Chef Charlie is ready to share with you her secret recipe for culinary success.

Ingredients

Servings:
4
For the Pan-Fried Radish and Bacon
1 lb
radishes, quartered, greens reserved, see notes 1
1/2 lb
Brussels sprouts, trimmed and halved
1 tblsp
minced garlic
2 tblsp
olive oil
1 tsp
kosher salt, see notes 2
5
slices of bacon, chopped
1/2
shallot, minced
1
pinch of pepper
2 tblsp
balsamic vinegar
16 oz
dry aged bone-in ribeye, room temperature
salt and pepper, to taste
oil, for searing
1
batch of pan-fried radish and bacon, see above
1
batch of red chimichurri, recipe in notes
1 tblsp
crumbled Gorgonzola cheese

Directions 7 steps | 45 Minutes

Step 1

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.

Step 2

In a cast-iron pan on medium-high heat, place the chopped bacon. Cook until the fat just starts to render down.

Step 3

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. 

Step 4

Add in balsamic vinegar to deglaze, and stir again. Set aside.

Step 5

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. 

Step 6

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.

Step 7

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!


Notes:

  1. The radish greens are reserved for the red chimichurri.
  2. 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.
  3. This peppered red chimichurri goes perfectly with this steak.

Nutrition Per Serving
View All
CALORIES
580
FAT
46.3 g
PROTEIN
28.9 g
CARBS
13.5 g

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