DELIGHT your Tastebuds With This Cowboy Steak Recipe!

Cut the Brussels sprouts in half and quarter the radishes.

Chop the bacon into pieces and mince the shallots.

In a bowl, toss the halved Brussels sprouts and quartered radishes with olive oil, minced garlic, and kosher salt.

Stir everything until combined.

Using a 12-inch cast iron pan on medium-high heat, add the chopped bacon and cook until the fat starts to render down.

Add the radishes, Brussels sprouts, minced shallot, and pepper to the pan, stirring and cooking for about 8-10 minutes until the radishes are tender and the bacon is crispy.

Add balsamic vinegar to the pan and stir again, then set aside.

Let the ribeye steak come to room temperature for even cooking.

Rub liberal amounts of salt and pepper into the steak and let it sit uncovered until ready to cook.

Preheat a cast iron pan and add oil.

Sear the ribeye in the cast iron pan until cooked to your desired doneness.

Let the steak rest for 5 minutes before serving.

Plate the pan-fried radish and bacon, then place the ribeye on top.

Pour shimmy shuri over the steak and top with crumbled gorgonzola cheese.

Equipment Needed

Spice Level:

Dietary