How to Cook a Cowboy SteakNovember 10, 2011
A few months ago we were honored to see that one of our most loyal fans went above and beyond the call of duty to show his exact cooking process for the great Cowboy Steak. He posted picture after picture on our Facebook page of fresh and succulent steaks. We thought it was only right to publish his process on The Butcher’s Blog and make him an Honorary Butcher for the Day!
Before we go too far, let’s answer the big question…what IS a Cowboy Steak? A Cowboy Steak is a bone-in rib eye with a raw bone attached (used by cowboys as a handle), usually weighing in at about 2 pounds, making it big enough for even the hungriest cowboy. This robust steak is generously marbled, incredibly juicy and very tender. (Yes that tape measure really says 3 inches!)
OK, now that we’re all salivating, we’re ready to get this show on the road! Here it is folks, Mark’s guide to the perfect Cowboy Steak…
Step 1: Admire your cut of meat and create a plan of action. I like to grill this cut over charcoal, no wood chips added, olive oil during warm up to room temperature, salt, fresh pepper, fresh garlic. Usually, at this point all I can think is “this is for tonight…but I can’t wait!”
Step 2: Let it rest for 45 minutes at room temperate and season very lightly. Allowing the steak to warm in temperature prior to cooking is the most important preparation step in my opinion. Rub with olive oil, sea salt, fresh ground pepper and a touch of roasted garlic. Pre-heat your grill.
Now we’re ready for the grill!
Step 3: Place your Cowboy on the grill, sit back and watch the magic happen. There is it sizzling away! Now cook 5 minutes per side. (I like it rare)
Step 4: Place in a dish and cover with foil for 5 minutes to rest.
Step 5: Enjoy with your favorite sides and an ice cold beer! Now all I can think is “this is the best steak I have ever cooked. Seriously this is good steak…wonderful steak. Oh my, this is good stuff! Who’s your Meat Freak THIS week?”
When I need an awesome dinner, I go to The Meat House in Winter Park. I received a personal tour a few days before their opening day and from then on I’ve been hooked! My favorite product is the marinated steak tips by far. They are mouthwatering goodness.
The cowboy steak is the most interesting cut I’ve ever tried. Coming in at three inches thick I was almost afraid of the challenge!
Thank you Mark for showing us the ropes on the Cowboy Steak and for your awesome enthusiasm about our beef!
For Meat House fans out there who are using a gas grill we recommend:
- Sear your cowboy steak on high heat for 2 minutes per side.
- Then turn your grill down to medium and continuing to cook for 18-22 minutes per pound on indirect heat for a nice medium-rare.
Do YOU have a special cooking method or recipe that you want to share with us? Enter a recipe featuring a Meat House product in our recipe contest for your chance to show off your cooking skills and win a $50 Meat House gift card!
Vote for your favorites all month long! The winner will be announced on Facebook on the last day of each month. May the best recipe win!