Cowboy Steak Recipe Coffee Recipe Cards

COWBOY STEAK WITH COFFEE RUB

Steps:

• Preheat a charcoal grill to 500°F (260°C). Prepare it for indirect grilling by situating the coals on only one side of the grill, leaving the other side empty. A little before you're ready to grill, toss the wood on the coals.
• Season the steaks liberally with the coffee rub, rubbing it on both sides.
• Place the steaks directly over the heat and grill for 4 1/2 minutes on each side. If you prefer your steak rare, they'll be perfectly done at this point.If you prefer your steak medium-rare, after cooking on each side for 4 1/2 minutes, move the steaks over indirect heat, away from the coals, close the grill lid, and cook for 2 more minutes. If you prefer your steak medium, do as you would for medium-rare, but then flip the steak, close the grill lid, and cook for 2 more minutes.
• Let the steaks rest on a cutting board for at least 10 minutes prior to serving to guests. Use your most gracious thank you when accolades come your way.Humbleness optional.

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.

HOW TO COOK A COWBOY STEAK

Steps:

• I love a good steak. And since more is (nearly) always better, Cowboy steaks are near heaven. The cowboy steak is a bone-in ribeye steak. And the ribeye is often called the chef's steak - as it's super rich in flavor, from all the marbling that runs through it, and can be as tender as a filet mignon. The fat on the outside, renders and get crunchy providing a greater texture contrast. It's simply superb. Most cowboy steaks are absolutely massive and at times have actually been confused with dinosaur ribs. The one I cooked here was North of 2 3/4 lbs and I fed 3 adults and 3 kids with it. The a perfectly cooked cowboy steak, just like every other steak has a crusty, charred, well seasoned exterior and a tender juicy center, cooked to the desired doneness - in my case that's medium rare or about 125 degrees. And the cooking techniques needed to get that perfect cowboy steak are also the same as just about any other cut - we just need to adjust the cooking times times a bit. Admittedly, there are a couple different ways to get to that desired perfect steak...here I'm going to explain the most common; searing the exterior and then oven roasting until the center is cooked just right. You can see the rich marbling in the cowboy steak, which gives it a ton of flavor. I generally don't to a sauce with the Cowboy steak, as the fat content is plenty rich. But I do like to do a quick dry rub on the steak - brown sugar and a few spices are a sure hit. Give it a try and let me know how it goes in the comments. How to Cook a Cowboy Steak I love to put a rub on my cowboy steaks - and you can use just about any kind. Store bought rubs are great, but they are also easy to make on your own. You can make a good simple rub with brown sugar, salt, pepper, cumin, paprika If you use one, coat the steak liberally on all sides and allow it to sit in the fridge for 30 minutes, to up to 5 hours About 45 minutes before cooking, take the steak of the fridge and allow it to come up to room temp If there's no rub on it yet, very liberally with salt and pepper about 20 minutes before cooking (remember your seasoning a giant piece of meat - don't be skimpy) Preheat your oven to 425 - 450 degrees Also heat your grill, or a large, heavy-gauge, oven proof pan, until it's very hot Lightly oil the steak with a high temp oil (olive oil is ok if that's all you have) If using the grill, you need to watch out for flare ups. There is a lot of fat on this cut, and as it melts, the flames are likely to rise. Keep part of the grill turn off/absent of coals, so you can move the steak if needed; and make sure to keep an eye on things. Lay the steak down on the grill or pan. You should get a loud sizzle - which is the outside started to caramelize Leave the steak alone to allow it to char (if the grill flares up, move the grill to a cooler spot until flames subside) Let it cook for 4 - 5 minutes then turn the steak over to sear the other side; again no need to touch, unless the grill is flaring up Once seared, the steak is tasty on the outside, but still raw in the middle; so we move it into the pre-heated oven to finish cooking I LOVE to use a meat thermometer that can stay in the steak in the oven, and provide a temp reading to a unit outside the oven. Steaks this thick can be hard to time, and that kind of thermometer gives you a really simple way to time the meat. I like to cook the steak to medium rare, about 125 - 130 degrees. But for a steak this large, you need to factor in carry over temp - a very important factor. If you take the steak out of the oven when it hits 125, it's going to keep cooking to probably 140 - giving you a medium steak. All large piece of meat, will continue to rise in temp even after it's out of the oven. So to get it to 125, we actually need to take the steak out with the thermometer shows about 115 If you don't have a thermometer, it should take about 7 minutes in the oven, per lbs of steak. So I would leave a 2 lbs cowboy steak in the oven for 14 minutes. Go about 20 for medium, and 25 for well done When you take the steak out, it's important to let it rest for about 10 minutes before cutting into it. Resting allows the juices to settle down a bit, so they stay in the meat, instead of pouring onto the plate when cut For serving, I like to cut the steak off the bone, then slice it into about 1/2 in pieces, that I re-align them with the bone. You can slather on some melted butter & herds and bit of finishing salt, and you'll have one of the best steaks ever.

PAN SEARED RIB-EYE STEAKS WITH COWBOY COFFEE PAN BLEND

Steps:

• To prepare the coffee blend, combine all the ingredients in a jar with a tight-fitting lid. Shake well.
• To prepare the steaks, preheat the oven to 450 degrees F. Season each steak with the coffee blend, evenly coating all sides and edges. Heat the oil in a large heavy skillet over high heat until just to the smoking point. Add as many steaks to the pan as will fit without overcrowding and sear well, 2 to 3 minutes per side. Transfer the steaks to a baking sheet and repeat with the remaining steaks. Place the steaks in the oven and cook for 5 to 10 minutes for medium-rare. Let stand for at least 5 minutes before serving. Or finish on the grill.

COWBOY COFFEE RUB FOR GRILLED STEAKS

Steps:

• Combine all ingredients in a small bowl.
• Rub into steaks.
• Grill steaks to your favorite doneness and enjoy.

COWBOY COFFEE STEAK RUB

Steps:

• Combine all ingredients in a spice or coffee grinder.
• Finely grind the mixture.
• Rub onto your favorite steak or tri-tip 30 minutes or more prior to cooking.

COWBOY STEAK

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.

CAST-IRON COWBOY STEAK

Steps:

• Preheat grill to 400°F to 450°F (high) heat. Heat a 12-inch cast-iron skillet on grill, covered with grill lid, 15 minutes. Sprinkle salt and pepper generously over steak.
• Add oil to skillet. (Oil should smoke.) Using tongs, place steak in skillet, and cook on grill, without grill lid, 10 minutes or until dark brown and crusty. Turn steak on fatty edge in skillet, holding upright with tongs, and cook 2 minutes. Place steak, uncooked side down, in skillet. Cook on grill, covered with grill lid, 8 to 10 minutes or to desired degree of doneness. (We recommend an internal temperature of 120°F to 125°F for medium-rare; temperature will rise as steak rests.)
• Add butter, herbs, and garlic to side of skillet, and cook 2 to 3 minutes or until butter foams. Tilt skillet slightly, and spoon butter mixture over steak 20 times (being careful not to splatter). Transfer steak, herbs, and garlic to a platter; let stand for 5 to 10 minutes. Slice against the grain.

COWBOY STEAK WITH COFFEE RUB (PAN ROASTED RIB EYE)

Steps:

• Preheat your oven to 350-degrees F.
• Put all the ingredients for the coffee rub in a bowl. Whisk together until well combined and uniform.
• Transfer your coffee rub to a jar with a good lid. You'll use some for this recipe, and will have enough to have some leftover for next time.
• Rub your steak liberally on all sides with your coffee rub. This is imprecise. Use enough to coat it well.
• Grab a heavy-bottomed, oven-safe frying pan. Cast iron is ideal for this. Oven-safe is important because you're going from stove to oven in one pan.
• Drizzle a little olive oil in the pan, enough to coat the bottom of the pan lightly. Set it on the stove over high heat. When the oil is hot (it'll shimmer), set your seasoned cowboy steak in the pan.
• Cook on high heat, without moving or flipping it, for about 4 minutes, or until it's developed a nice dark brown crust on that side.
• When your steak has a nice crust on the bottom, flip it over. Sear it for about another 4 minutes on this side, or until it has a matching brown crust.
• When it's browned on the other side, remove the pan from the stove. Slide the hot pan straight into your preheated, 350-degree F oven. (Be careful, everything about this situation is HOT, HOT, HOT!)
• Roast your cowboy steak for 5-15 minutes, depending on how thick your steak is and how rare you'd like it cooked. (For rare, pull it out of the oven when it reaches an internal temperature of 120 degrees F on a meat thermometer.)
• When it's done to your liking, remove the pan from the oven and set it on a rack.
• Transfer the steak to a plate immediately.
• Tent with a piece of aluminum foil for 5-10 minutes to let the meat rest, which helps keep it juicy.
• After it's rested, plate your steak up and serve! You can choose to serve it as one giant hunk o' meat, or slice it for a fancier presentation (which also makes sharing easier). Enjoy!

COWBOY COFFEE RUBBED SIRLOIN STEAK

Steps:

• Mix ingredient. 1 tablespoon finely ground coffee, 1 1/2 teaspoon kosher salt, 1/2 teaspoon brown sugar, 1/4 teaspoon garlic powder and black pepper. My coffee was the whole bean, so I needed to grind it first. Very fine grind is best.
• Pat dry the steak. Trim well.
• Coat the steak with a moderate coat of rub and rub it in well. Let meat rest at room temp for 15 minutes while grill preheats.
• Clean and oil grill. Preheat on high.
• Place meat over high heat and flip every 4-5 minutes. Cook until internal temp of about 140-145. About 12- 15 minutes depending on the grill and thicken.
• Allow to rest for 5-10 minutes before serving.

COWBOY SPICE MIX

Steps:

• In a small bowl, combine all the ingredients and whisk gently to combine.
• Package the mixture in an airtight container until ready to use.