Jan's Cowboy Steak with Tomato Relish
FOR THE SPICE MIX:
- 2 tablespoons coarse sea salt
- 1 teaspoon coarsely ground coriander seed
- 1 teaspoon coarsely ground coffee beans
- 1 teaspoon coarsely ground black peppercorns
FOR THE STEAK:
- 1 bone-in rib-eye steak (approximately 36 ounces), frenched
- 2 tablespoons olive oil, divided
FOR THE TOMATO RELISH:
- 2 pints assorted baby tomatoes (pear tomatoes, cherry tomatoes)
- 1 jalapeno, seeded and finely diced
- 2 medium shallots, finely diced
- 2 tablespoons balsamic vinegar
- 1/2 cup extra-virgin olive oil
- 1 tablespoon chopped fresh parsley leaves
- 1 tablespoon chopped fresh cilantro leaves
- Salt and freshly ground black pepper
FOR THE SPICE MIX:
Mix the ingredients for the spice mix together.
Remove the steak from refrigeration 1 hour before cooking to allow steak to come to room temperature. Rub the steak with 1 tablespoon olive oil, then rub the spice mix on to the steak. Set aside.
Remove stems from tomatoes and cut the larger ones in half. In a bowl, combine the tomatoes, jalapeno, shallots, balsamic vinegar, olive oil, parsley, cilantro and salt and pepper.
Preheat oven to 450 degrees F.
In a large cast iron skillet or saute pan, heat 1 tablespoon olive oil. When smoking hot sear the steak on all sides and place in the preheated oven. Allow the steak to roast until its internal temperature is 100 to 105 degrees F on a meat thermometer. Remove it from the oven and place steak on a cooling rack. Allow the steak to rest on the rack for 10 minutes.
Remove the steak to a cutting board and slice 4 to 5 slices out of the eye of the steak, leaving some meat on the bone. Spoon the tomato relish over the top of the steak where the bone meets the slices.
Cook's Note: All of the above can be done as much as 6 hours prior to dining. (Reserve the steak and tomato relish in refrigerator until ready to cook.)
This dish is great with medium to heavy red wine or with a medium to intense beer.