WHAT IS A COWBOY STEAK RECIPES

facebook share image    twitter share image    pinterest share image    E-Mail share image

HOW TO COOK A COWBOY STEAK | STEAK TECHNIQUE | NO RECIPE ...



How to Cook a Cowboy Steak | Steak Technique | No Recipe ... image

These steaks are massive bone-in ribeyes, but the techniques needed to get a perfect steak are still super easy.

Provided by Dave Beaulieu

Total Time 120 minutes

Prep Time 30 minutes

Cook Time 30 minutes

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.

COWBOY RIBEYE STEAK RECIPE | MARTHA STEWART



Cowboy Ribeye Steak Recipe | Martha Stewart image

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     Beef Recipes

Number Of Ingredients 9

1 3-pound bone-in rib-eye steak
1 tablespoon cumin seed
1 tablespoon coriander seed
2 teaspoons black peppercorns
2 tablespoons coarse salt
1 tablespoon sweet paprika
2 tablespoons light brown sugar
2 tablespoons finely chopped oregano
5 cloves garlic, minced

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.

More about "what is a cowboy steak recipes"

BEST COWBOY BUTTER STEAK RECIPE - HOW TO MAKE COWBOY ...
Catch a cowboy with Cowboy Butter Steak from Delish.com.
From delish.com
Total Time 1 hours 45 minutes
Category dinner
  • Remove steak from refrigerator and let come to room temperature, 30 minutes. Season all over with salt and pepper Meanwhile, make cowboy butter: In a medium bowl, combine all cowboy butter ingredients and stir to combine. Season with salt and pepper.  Place on plastic wrap and form into a log. Refrigerate until firm, 30 minutes. Heat 1 tbsp vegetable oil in a large cast iron skillet over medium heat. Add potatoes and cook, stirring occasionally, until fork tender, 6 to 8 minutes.  Drop approximately 1 tablespoon cowboy butter into potatoes and toss until butter is completely melted and potatoes are coated. Remove potatoes from skillet, wipe out pan, and return to heat. Heat remaining vegetable oil until just beginning to smoke. Add steak and cook, flipping occasionally, until a golden crust begins to form on both sides of the steak, and the internal temperature reaches 145°, about 5 minutes. Reduce heat to medium low and add approximately 2 tbsp cowboy butter to the pan. Using a kitchen towel, carefully grip the skillet handle and tilt towards you so that the melting butter forms a pool at the bottom of the skillet. Using a spoon, continually baste butter onto steak to form a deeper golden crust. Flip steak and repeat, 2 to 3 minutes in total. Using a meat thermometer, check for doneness: 120-125°F  for medium rare, 130°F for medium.  Remove steak from skillet and place on cutting board to rest, 10 minutes. Slice and serve with potatoes, dotted with cowboy butter.
See details


CAST-IRON COWBOY STEAK RECIPE | SOUTHERN LIVING
The best way to cook a thick, juicy bone-in steak restaurant-style without smoking up the house.
From southernliving.com
Total Time 1 hours 0 minutes
  • 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.
See details


BEST COWBOY BUTTER RECIPE - HOW TO MAKE COWBOY BUTTER
This butter from Delish.com will punch up the flavor factor of whatever you put it on.
From delish.com
Reviews 4.4
Total Time 10 minutes
Category dinner
  • In a small bowl, combine butter, lemon juice, garlic, shallot, mustard, horseradish, cayenne, and paprika. Whisk to combine. Stir in parsley, chives and thyme and season with salt and pepper. Serve with grilled meats, like steak or chicken, for dipping. It also tastes delish with cornbread!
See details


COWBOY STEAK RECIPE (BONE-IN RIBEYE) - THE ANTHONY KITCHEN
05/06/2019 · So just a recap, for your Cowboy Steaks, you will need: Bone-In Ribeyes; Kosher Salt; Coarse Black Pepper; We promise — simple as has never tasted so good. HOW TO MAKE COWBOY STEAKS. When it comes to cooking this particular cut of beef, nothing beats an open flame, and these hunky, gorgeous steaks deserve nothing but the best.
From theanthonykitchen.com
See details


COWBOY STEAK GUIDE: HOW TO COOK THE ULTIMATE RIBEYE
Cowboys are known as rugged, hearty and more concerned with substance than appearances. A cowboy steak is similar — this bone-in ribeye is two-plus inches thick, weighs over 2.5 pounds and features a short length of exposed bone that’s been cleaned of meat and fat in a process called “Frenching.” It’s a close cousin to the American Wagyu Tomahawk, which differs only in its longer ...
From snakeriverfarms.com
See details


WHAT IS A COWBOY STEAK? CUT EXPLAINED - BARBECUE FAQ
05/10/2021 · It is a frenched ribeye steak (also called a Tomahawk). Of these ideas, the most popular is that a cowboy steak is essentially a bone-in ribeye steak* that may or may not have been frenched. If the bone is frenched, the length of the rib bone is less than 5 inches; If the bone exceeds 5 inches, it's a tomahawk.
From barbecuefaq.com
See details


THE COWBOY STEAK COOKING GUIDE : STEAK UNIVERSITY
What is a Cowboy Steak? Before you get too confused, we’ll come right out and say it: the cowboy steak is technically a bone-in ribeye steak. There are several names for it, including cowboy New York steak, tomahawk steak, Delmonico, or even “rugged cowboy.” Whatever name you decide to give it, we like to go with the cowboy or tomahawk steak.
From mychicagosteak.com
See details


COWBOY STEAK - TOP WAYS TO COOK IT LIKE A PRO
22/08/2021 · What is a Cowboy Steak? A cowboy cut steak is a thick, bone-in beef ribeye steak cut from the rib primal cut which sits under the front section of the backbone of the animal. Typically it is over two inches thick and has an average weight of just over two pounds.
From craftbeering.com
See details


COWBOY STEAK {OVEN FINISH OR GRILLED!} - TIPBUZZ
09/12/2019 · What is a Cowboy Steak? A cowboy steak is a thick-cut ribeye where the rib bone is french-trimmed so it extends out a few inches from the meat for presentation purposes. When the bone is longer than 5 inches, it’s called a tomahawk steak. The typical cowboy ribeye will be 1 1/2 to 2 1/2 inches thick and weigh 18-36 ounces each.
From tipbuzz.com
See details


COWBOY STEAK RECIPE - DIVINE FOOD RECIPES
04/10/2021 · Season the steaks generously with salt and pepper on both sides and all around the edges while you wait for the grill to heat up. To keep it in place, pat it down. Place the steaks on the preheated grill. Cook for 4 minutes on each side over direct heat for medium-rare, flipping only once during the cooking phase.
From divine-recipes.com
See details


COWBOY STEAKS IN A SKILLET RECIPE | EPICURIOUS
20/08/2004 · 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.
From epicurious.com
See details


COWBOY CUT STEAK RECIPE | TRAEGER GRILLS
When ready to cook, set Traeger temperature to 225? and preheat, lid closed for 15 minutes. For optimal flavor, use Super Smoke if available.
From traeger.com
See details


COWBOY STEAK RUB RECIPE - EVERYDAYMAVEN™
16/04/2013 · Cowboy Steak Rub Recipe. My infatuation with Cowboy Seasoning Rub started about five years ago. There was this old-school neighborhood butcher shop in Westmont, NJ called The Butcher Bloc (which, unfortunately, has since closed) that was amazing.
From everydaymaven.com
See details


PELLET COWBOY STEAK - Z GRILLS RECIPES – Z GRILLS
27/09/2020 · A biting of a perfectly cooked cowboy steak is the reward. Prep Time: 5 minutes Cook Time: 1 hour Total Time: 1 hour 5 minutes INGREDIENTS 2 cowboy steaks about 1 3/4 inches to 2 inches thick Rub: 1 1/2 tablespoon olive oil 2 cloves garlic minced 1 tablespoon coarse salt kosher or sea salt 1 teaspoon black pepper 1 teaspoon dried thyme 1/2 teaspoon onion powder 1/2 teaspoon marjoram 1/4 ...
From zgrills.com
See details


HOW TO COOK A COWBOY STEAK IN THE OVEN? - BRADY'S LANDING
07/04/2020 · Choose a steak with a minimum one-inch thickness. Preheat the oven to 325°F. Season the steaks on both sides with sea salt and fresh-cracked black pepper. Place steak on a rack placed over a rimmed baking sheet and put in the preheated oven. Cook the steaks in the oven for 20 to 25 minutes.
From bradyslandingrestaurant.com
See details


WHAT IS THE DIFFERENCE BETWEEN RIBEYE AND COWBOY RIBEYE ...
Cowboy steaks (aka Cowboy Ribeye Steaks, Bone-In Ribeye Steaks) are a more impressive version of a classic steakhouse favorite. Compared to a standard ribeye steak, these are larger, containing more meat beyond the eye, and a frenched (cleaned of meat &.
From recipestimes.com
See details