Equipment
Ingredients
Steak
- 900 g bone-in rib steak, room temperature
- 12 g kosher salt
- 4 g black pepper, coarsely ground
- 30 ml vegetable oil
Crispy Bread Salad
- 200 g sourdough bread, torn into 2cm pieces
- 45 ml olive oil
- 150 g watercress, washed, thoroughly dried, tough stems removed
- 60 g flat-leaf parsley, leaves and tender stems, roughly chopped
Zesty Dressing
- 60 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 15 g dijon mustard
- 1 garlic, minced
- 2 g kosher salt
Nutrition (per serving)
Method
Pat the steaks completely dry with paper towels. Season generously on all sides with kosher salt and black pepper. Let rest at room temperature for 30 minutes to temper the meat and dry the surface. Wash hands and sanitize any surfaces that came into contact with the raw meat to prevent cross-contamination.
In a large mixing bowl, whisk together the extra virgin olive oil, lemon juice, Dijon mustard, minced garlic, and salt until fully emulsified.
Heat 45ml of olive oil in a skillet over medium heat. Add the torn sourdough pieces and toss frequently until golden brown and crispy on all sides. Transfer to a paper towel-lined plate to cool.
Heat the cast iron skillet over high heat until smoking. Add the vegetable oil, then carefully lay the steaks in the pan away from you to avoid splatter. Sear the steaks, flipping every 60 seconds, until a deep brown crust forms and the internal temperature reaches 54 C (130 F) for medium-rare.
Transfer the steaks to a clean cutting board. Let them rest undisturbed for 10 minutes to allow the muscle fibers to relax and the juices to redistribute.
Add the prepared watercress, flat-leaf parsley, and toasted sourdough cubes to the large mixing bowl containing the dressing. Toss gently until the greens and bread are lightly coated.
Slice the rested steaks against the grain into thick strips. Divide the sliced steak and the vibrant bread salad among plates, serving immediately before the bread loses its crunch.
Chef's Notes
- Dry brining the steaks overnight in the refrigerator (uncovered on a wire rack) yields a profoundly better crust than resting for just 30 minutes on the counter.
- Flipping the steak every 60 seconds (the continuous flip method) cooks the meat more evenly from edge to edge and builds a superior crust compared to the traditional single-flip method.
- Tear your bread instead of cutting it with a knife. The jagged, uneven edges create significantly more surface area, resulting in extra crunch after toasting.
- Ensure you wash the watercress in cold water and spin it completely dry. Wet greens will repel the oil-based dressing, pool water at the bottom of the bowl, and turn your bread soggy.
Storage
Refrigerator: 3 days — Store cooked steak separately from the salad. Assembled salad will become extremely soggy and does not keep well.
Freezer: 1 month — Only the cooked steak can be frozen. Do not freeze the salad components.
Reheating: Reheat steak gently in a 120C oven until warmed through. Do not reheat the salad.
