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
RIB EYE STEAKS WITH COWBOY BUTTER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- For the cowboy butter: Well in advance, make the cowboy butter. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy. Add the parsley, red pepper flakes, black pepper, garlic, lemon zest and the juice of half the lemon. Mix it until it's totally combined, scraping the sides as needed. Add more parsley, more lemon juice, more pepper or salt if you'd like.
- Lay out a long piece of plastic wrap and scoop the butter mixture in a long strip down the middle of it. Carefully pull one side of the plastic wrap over the butter, squeezing it gently to form it into a log. Continue to roll the log of butter into a roll. When it's all rolled up, twist the ends (like a piece of candy) until they become very taut (this means the butter is pressing together inside the plastic to form a cohesive roll). Place the roll of butter into the fridge so it will harden, or into the freezer if you need to speed along the process.
- For the steaks: Preheat the oven to 475 degrees F. Sprinkle salt and pepper on both sides of the steaks.
- Melt the butter in a heavy ovenproof skillet over medium-high heat. When it's melted and golden brown, sear the steaks for about 45 seconds per side. Set in the oven to finish, about 3 minutes.
- Lay a thick slice of cowboy butter on top of each steak so it will begin to melt. Serve within 5 minutes.
COWBOY RIB-EYE STEAK
The sugar and sweet paprika in this rub are an ideal balance for developing a delicious seared crust on this showcase steak.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees with rack in center position.
- Pat steak dry thoroughly with paper towels.
- In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.
- Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.
- Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.
- Transfer steak to a carving board and let stand at least 15 minutes before slicing and 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.
TEXAS COWBOY STEW
Hearty, filling and man-pleasing describes this stew. Link sausage, cumin, chilies, and chili powder is what gives this soup its Southwest flavor. This dish is quick, easy, and tastes best when it simmers in a slow cooker or even on the stove all day. Bake some Mexican cornbread, toss a simple green salad, and you have a great meal.
Provided by Glenda Beall
Categories Soups, Stews and Chili Recipes Stews Beef
Time 1h30m
Yield 10
Number Of Ingredients 14
Steps:
- Crumble the ground beef into a large skillet over medium-high heat. Add the sausage, garlic and onion; cook and stir until the meat is no longer pink. Drain off grease, and transfer the contents of the skillet to a large pot.
- Pour the tomatoes into the pot with the meat, and stir in the potatoes, pinto beans, corn, diced tomatoes with chilies, mixed vegetables and water. Season with cumin, chili powder, salt and pepper. Cover, and simmer over medium-low heat for at least 1 hour. Stir occasionally. The longer this stew cooks, the better it gets.
Nutrition Facts : Calories 676.7 calories, Carbohydrate 52.2 g, Cholesterol 115 mg, Fat 37.1 g, Fiber 8.9 g, Protein 35.3 g, SaturatedFat 12.9 g, Sodium 1620.2 mg, Sugar 7.4 g
COWBOY STEAK CHILI IN A CROCK POT
While searching for an authentic Texas Style Chili, I discovered this recipe from http://recipes.suite101.com/article.cfm/cowboy_steak_chili. There are so many chili recipes with many variations for all types of taste buds, but this one really knocked my socks off. While the chili recipe above will stand up even if all you add is chili powder, this mix will give it more complex depth of flavor. The idea comes from Cowboy Steak, where the essential "Cowboy" element is ground coffee. Was this the result of a creative campfire cook. Or some happy chuck wagon mistake? You can also use this seasoning to make Cowboy Steak. If you do, it is traditional to add onion powder and garlic powder to the mix. You may want to mix up enough to use later as a dry rub for ribs or chops or even chicken. If you do, bloom the mixture just before using. The only change I made was to cook the chili for 8 hours on low in the crock pot before serving. I truly believe that one of the secrets to good chili is a looooooonnnnngggg cooking time. YEEHAA
Provided by VLizzle
Categories Steak
Time 8h30m
Yield 12 cups, 10-12 serving(s)
Number Of Ingredients 22
Steps:
- Turn the crock pot on to low.
- Prepare the Cowboy Steak Seasoning following the separate recipe posting.
- Roll cubed steak around in the seasoning mix until they are thoroughly coated.
- In a large, heavy fry pan over medium high heat, brown off the bacon (if using) until crisp.
- Remove and drain on paper towels or clean newspaper, reserving the drippings.
- Brown the coated cubes of steak in the bacon drippings (or oil), working in batches if necessary.
- Transfer browned steak to the crock pot.
- Add the chorizo or pork and cook it down, stirring, for about 5 minutes.
- Transfer the chorizo or pork to the crock pot.
- Add all the "aromatics" to the fry pan and sweat them down, stirring frequently, about 5 minutes.
- Transfer them to the crock pot.
- Stir in all the "other good stuff" and the reserved bacon to the crock pot.
- If there's not enough liquid to cover, add some beef stock or more beer. Put the lid on. Cook for @ 7 hours and then give it a taste and adjust the seasoning if needed and let it simmer at least another hour. The longer the better!
Nutrition Facts : Calories 456.6, Fat 26, SaturatedFat 9.6, Cholesterol 76.2, Sodium 1185.2, Carbohydrate 25.9, Fiber 7.9, Sugar 7.1, Protein 27.3
COWBOY STEAK WITH COFFEE AND CHILI RUB
Steps:
- Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.
Nutrition Facts : Calories 207 calorie, Fat 10 grams, SaturatedFat 3.8 grams, Sodium 231 milligrams, Carbohydrate 1 grams, Fiber 1 grams, Protein 25 grams
COWBOY STEAKS IN A SKILLET
Provided by Steven L. Katz
Categories Beef Onion Sauté Quick & Easy Low/No Sugar Steak Hot Pepper Winter Bon Appétit Maryland
Yield Serves 2
Number Of Ingredients 11
Steps:
- Heat oil and salt in heavy large skillet over medium-high heat. Mix in onion, garlic, 2 tablespoons cilantro, 1 tablespoon chili powder and crushed red pepper. Add 1 tablespoon water. Cover skillet and cook onion mixture 5 minutes, stirring occasionally. Uncover and continue cooking until onion is tender and golden, stirring frequently, about 3 minutes. Add chilies and sauté until tender about 6 minutes. Transfer onion mixture to plate.
- Rub each steak with 1/2 teaspoon chili powder. Season with salt and pepper. Increase heat to high and add steaks to same skillet. Cook as desired, about 6 minutes per side for medium-rare. Transfer to platter. Top steaks with cilantro. Surround with onions and chilies and serve immediately.
COWBOY STEAK
I came across this recipe a while ago and think it will be a great Father's Day meal. Recipe source: Coyote Cafe
Provided by ellie_
Categories Steak
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring steaks to room temperature before grillng.
- Soak onions in milk for one hour; drain.
- In a large bowl or pie pan mix together flour, chili powder, cornstarch, salt, cumin, sugar and paprika.
- Dredge onions in flour mixture, shaking off any excess.
- Heat oil in a large heavy frying pan (cast iron works well) and heat to 360 degress Fahrenheit.
- Add onions in batches, cooking until golden brown. BE CAREFUL. They cook fast (30 to 45 seconds).
- Transfer onion rings to paper towels to drain off excess grease.
- Meanwhile, season steaks with salt and pepper and place in a cast iron skillet over medium high heat.
- Cook about 7 to 10 minutes per side, pouring off excess fat before turning.
- Finish cooking steaks on the grill (or skip the frying step and just grill steaks to desired doneness (10 minutes per side).
- Serve steaks with onion rings, baked potatoes and salsa, or as desired.
Nutrition Facts : Calories 585.6, Fat 10.5, SaturatedFat 4.8, Cholesterol 25.6, Sodium 2109.7, Carbohydrate 106.7, Fiber 10.7, Sugar 8.3, Protein 19.5
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