Grilled Cowboy Rib Eye with Watercress Salad

Ingredients

• One 32-ounce cowboy-cut rib eye, center-cut, dry-aged and 2 1/2 inches thick
• Kosher salt and freshly cracked pepper
• Kosher salt and freshly cracked pepper
• 1 teaspoon Dijon mustard
• 1/2 teaspoon finely minced shallots
• 1/2 teaspoon sherry vinegar
• 3 cups watercress
• 10 fresh tarragon leaves
• 1 red radish, thinly sliced
• Extra-virgin olive oil, for drizzling
• High-quality aged balsamic vinegar, for drizzling
• Flaky sea salt, such as Maldon, for finishing

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