So I’m browsing my links and I come across Robin’s cowboy steak post and I think to myself, hmmmm, I have to have that NOW. So let it be written, so let it be done. And it was done, medium rare.
I started with a grass fed, well marbled, bone-in ribeye. Ain’t she perty?
That’s 41 ounces of beautiful beef there readers; 2.62 pounds! The application for this is really simple. And since I know that my pix and Robin’s pix (you did go there and read her blog post didn’t you?) I’ll wait….
Since I know that my pix and Robin’s pix are making your mouth water, you need to know that you can do this. You can. If I did, then you need to.
First and foremost, get a great piece of meat. You don’t need prime or Kobe, unless that’s how you roll. A good grass-fed locally raised cut will do you just fine. The cowboy steak is basically a small rib roast. It really isn’t that pricey either. At $11.99 per pound it is rather cheap compared to taking your broke ass out to a restaurant. Or maybe I mean, MY broke ass.
Okay, again, no recipes here, just technique. Fire up the grill. For me this time I used lump charcoal and mesquite wood. I love the taste of mesquite in beef. If you only have a small Walmart crappy grill, I’m sorry, I can’t help you. Well, maybe not, read on.
Fire the grill up to HOT. I mean like the devil is at home hot…hold your hand over it for 2 seconds only hot…HOT! I like lump charcoal and not briquettes for this application. No worries about fillers and it burns really, really hot. Let the steak sit at room temperature for an hour. Salt and pepper it, of course. Then, onto the hot grill.
Sear both sides, about 8 minutes each.
Then park the steak off of the direct heat to finish cooking. Meanwhile, I got the corn and poblanos going on the gas grill.
I haven’t a clue where I got the idea for the corn and poblano combination. I needed to use the peppers before they went bad, so hence, the poblano buttered corn. It’s another easy dish as well. Grill the corn until tender and slightly charred, then de-cobb it. Grill the peppers until they are charred, then remove the skin. Finely dice the peppers, add to the corn in a bowl, and toss it all with a stick, that’s right a stick, of softened butter. You can see the tasting fork in the photo below. That always seems to be sticking itself into something.
Of course, since there is steak involved, there has to be potatoes. These were quartered, tossed with olive oil, salt, pepper, onion powder, and garlic powder. Then they were roasted in a 400 degree-f oven, covered with foil for 45 minutes. Then I continued roasting, uncovered for another 20, until crispy.
So head out, right now, to you friendly neighborhood meat man and get you a cowboy steak. Use either my or Robin’s application, or hell, make up your own. One thing though, this is a treat and I command you to DO IT!