Home >Recipes >Jan’s Cowboy Steak with Tomato Relish

Serves: 2

• 1 bone-in rib eye steak (approx, 36 oz.), frenched
• 1 tbsp olive oil

• Spice Mix:
• 2 tbsp coarse sea salt
• 1 tsp coriander seed, coarsely ground
• 1 tsp coffee beans, coarsely ground
• 1 tsp black pepper corns, coarsely ground

• Tomato Relish:
• 2 pints assorted baby tomatoes (sw.100's, pear tomatoes, cherry tomatoes)
• 1 jalapeño, seeded and finely diced
• 2 medium shallots, finely diced
• 1/2 cup extra-virgin olive oil
• 2 tbsp balsamic vinegar
• 1 tbsp parsley, chopped
• 1 tbsp cilantro, chopped
• salt and pepper to taste

Preparation Time: 5 minutes
Cooking Time: 15 minutes

Mix the ingredients for the spice mix together.

Remove the steak from refrigeration 1 hour before cooking and allow steak to come to room temperature. Rub the steak with 1 tbsp olive oil then rub the spice mix on to the steak. Set aside.

Clean the stems from the tomatoes and cut the larger ones in half. In a bowl combine the tomatoes, jalapeño, shallots, balsamic vinegar, olive oil, parsley, cilantro and salt and pepper.

Preheat oven to 450°F.

In a large cast iron skillet or sautý pan, heat 1 tablespoon olive oil. When smoking hot sear the steak on all sides and move to 450°F oven. Allow the steak to roast until its internal temperature is 100°F to 105°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 rib eye, leaving some meat on the bone. Spoon the tomato relish over the top of the steak where the bone meets the slices.