Cowboy Steak with Preserved Lemon Gremolata

Please log in to add this to your favorites.

This recipe is nothing short of a show stopper! A giant steak with perfectly crusty outside, pink inside, and bathed in the bright flavors of a gremolata. Go ahead make your Valentine’s Day plans now, reservation for 2 right at your kitchen table.

For the gremolata:
Moroccan Preserved Lemon, or the grated zest of half a large lemon
1/2 cup flat-leaf parsley, tightly packed
3 large garlic cloves
1/4 tsp freshly ground black pepper
2 Tbsps freshly squeezed lemon juice, or to taste
1/2 cup Central Market Extra Virgin Olive Oil

For the steaks:
1-2 chilled Cowboy steaks (about 2 pounds each), cut 2-1/2 to 3-inches thick
Coarse salt and freshly ground black pepper


    • 1. Make the gremolata by first trimming away the pulp of the preserved lemon (if using) and rinsing the rind. Then chop together by hand (food processors don’t get the right texture) the preserved lemon or fresh zest, parsley, garlic, and pepper. Squeeze some fresh lemon juice over the top to taste. Pour the olive oil into the bottom of a shallow platter that’s large enough to hold the cooked steak. Stir half of the gremolata into the olive oil and reserve the remaining.

    • 2. Preheat the oven to 325ºF. Use olive oil to film the bottom of a 12-inch straight-sided sauté pan with a heat-proof handle. Heat the pan over high heat. Season the steaks and add them to the pan. Brown on both sides, then slip the pan into the oven. Rare steaks will take about 15 to 20 minutes, medium close to 30 minutes. Check the steaks with an instant-reading thermometer.
    • 3. Remove the steaks from the oven and immediately dunk them into the olive oil/gremolata bath, turning to coat both sides with the mixture. Let the steaks rest for 5 to 10 minutes.

    • 4. To carve and serve, remove the meat from the platter and lay the steak with the rib bone down on the cutting board and the meat facing up toward you. Slice the meat directly against the curved rib bones, leaving the bones bare and the rib roast meat in one large piece. Then, slice each piece across the grain into 1/2-inch-thick slices. Spoon the oil over the top of the slices and drizzle the remaining gremolata over the meat.