Barbecued Cowboy Steaks Recipes
COWBOY STEAK
Streaked with gorgeous marbling, as juicy as they come, and equipped with a bone that translates into big steak flavor, these Bone-In Ribeyes (a.k.a. Cowboy Steaks) are almost as impressive before they hit the grill as they are coming off of it.
Provided by Philip and Kelly Anthony
Categories Main Course
Number Of Ingredients 3
Steps:
- Set the steaks out at room temperature for 30 minutes prior to grilling.
- Prepare a gas or charcoal grill and bring to medium-high heat. To test whether or not your grill is hot enough, (carefully) hold your hand about 6" from the grate. It should be so hot, that you have to move it by the count of 3.
- While you're waiting on the grill to come to temperature, season the steaks liberally with the salt and pepper on both sides and all around the edges. Pat to adhere.
- Add the steaks to the hot grill. For medium-rare, cook over direct heat for 4 minutes on each side, turning only once throughout the entire cooking process. Watch for flare-ups. Your goal internal temperature is 130°.
- Set the steaks aside and allow to rest for 5-10 minutes, serve and enjoy.
Nutrition Facts : Calories 474 kcal, Carbohydrate 1 g, Protein 46 g, Fat 32 g, SaturatedFat 14 g, Cholesterol 138 mg, Sodium 1862 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
GRILLED COWBOY STEAK
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 4
Steps:
- Let steak rest at room temperature about 1 hour. Preheat oven to 425 degrees. Heat a grill pan to medium-high. (For cooking steak entirely on a gas grill, see step 3.)
- Pat steak dry with paper towels. Season steak generously with salt and pepper. Cover exposed bone with foil to prevent browning. Drizzle safflower oil over steak, rub to coat, and place on grill pan. Grill for about 5 minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat. Transfer steak to a baking sheet fitted with a wire rack and finish cooking in oven until steak reaches 125 degrees for medium-rare, 12 to 14 minutes. Remove steak from oven and let rest 10 minutes before slicing and serving.
- Alternately, if using a gas grill: Let steak rest at room temperature about 1 hour. Pat steak dry with paper towels. Heat grill to medium-high. When grill is hot, scrub with grill brush and sweep lightly with oil. Season both sides of steak generously with salt and pepper, cover exposed bone with foil to prevent browning, and place on grill. Cover, and grill over direct heat about 5 minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat. Move to indirect heat and continue cooking 6 to 7 minutes more per side, flipping once, for medium-rare (125 degrees on an instant-read thermometer). Remove from grill and let rest 10 minutes before slicing and serving.
ROBB WALSH'S BARBECUED COWBOY STEAKS
Based on a recipe from the July 2003 issue of Bon Appetit, and is its cover photo. Robb Walsh is the author of Legends of Texas Barbecue Cookbook, and is based in Houston, Texas. The intro says, "Want to cook like a real Texas cowboy? This is the recipe for you. Adapted from a method found at Cooper's Old Time Pit Bar-B-Que in the Hill Country town of Llano, Walsh's homage to the range involves grilling the meat over mesquite coals and chips. The result is a profound experience in smoky flavor -- and history. 'Mesquite grows as thorny scrub all over Texas....It's basically a nuisance, so cooks are happy to use it for grilling and smoking.'" Further, "Those with Texas-size appetites will require an entire steak; for most others -- even the heartiest of meat lovers -- half of one of these rib steaks is probably plenty." Naturally, my DH loves this recipe! :) Prep time includes the 30 minutes to soak the mesquite or hickory wood smoke chips and the one hour standing time.
Provided by mersaydees
Categories < 4 Hours
Time 2h5m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, make spice rub by combining first 6 ingredients.
- Sprinkle spice rub over both sides of steaks, pressing to adhere.
- Allow steaks to stand at room temperature 1 hour.
- Spread entire contents of mesquite chunks bag over 2/3 of bottom rack and prepare barbecue at medium-high heat.
- Grill steaks over mesquite until brown on both sides, about 2 minutes per side.
- Remove steaks from grill.
- Allow mesquite chunks to burn until only gray ash remains.
- Drain wood chips; scatter over mesquite.
- Return steaks to cooler part of grill, i.e., not over mesquite.
- Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks reast 5 minutes before serving.
Nutrition Facts : Calories 6.2, Fat 0.1, Sodium 1744.9, Carbohydrate 1.4, Fiber 0.5, Sugar 0.2, Protein 0.3
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