Cowboy Steak Recipe

Cowboy Steak Recipe

Cowboy Steak is an extra thick-cut ribeye with a French-trimmed bone for presentation purposes. It’s an especially juicy, tender and flavorful cut of beef!

 #Cowboy #Steak #Recipe

Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 mins
Servings: servings

Ingredients

• 2  cowboy steaks,  1½-2½ inches thick (18-36 oz each)
• 2  tablespoons  oil, canola oil or refined olive oil, divided
• 2-3  teaspoons  coarse salt, or kosher salt
• 2-3  teaspoons  black pepper, freshly ground
• 1 tablespoon unsalted butter, optional

Instructions

1. Remove the cowboy steaks from the refrigerator 1-2 hours so they can approach room temperature for even cooking.
2. Preheat the oven to 400°F (204°C). Also, place a cast iron pan over high heat for 5 minutes to get very hot while you get the steaks ready.
3. Pat dry the steaks with paper towels to remove excess moisture that could interfere with searing.
4. Rub the steak with 1 tablespoon oil on all sides. Then season with salt and pepper.
5. Add the remaining 1 tablespoon oil to the hot pan and using swirl to coat. Note: the pan handle will be hot, so use oven mitts to avoid burns.
6. Using kitchen tongs, carefully place the seasoned cowboy steak into the pan. Sear for 1 minute. Flip and sear the other side for 1 minute more.
7. Transfer the pan to the preheated oven and cook for 10-15 minutes more or until desired doneness is reached. Halfway through, add the butter and spoon the pan juices on top of the meat to baste.
8. Check doneness by inserting an instant-read thermometer into the middle of a steak: 120°F is rare, 125°F is medium-rare, 130°F is medium and 135°F is medium-well.*
9. Remove the steaks from the oven to a carving board or serving platter. Cover with foil and let them rest for 5-10 minutes so the juices can redistribute throughout the meat.
10. Cut along the bone to separate the meat from the bone. Then slice crosswise against the grain to serve.

Notes

Yield: One cowboy ribeye yields two to three 8-oz servings depending on how thickly it's cut.
* Doneness: Avoid cooking a tomahawk to more than medium in order to get the most tender steak.
Grilled Cowboy Steak: Prepare the steak according to the instructions above. Then grill at 275°F (135°C) for 30-40 minutes until it reaches an internal temperature of 100°F (38°C). Raise the heat to maximum and sear for 2-3 minutes per side or until your desired doneness is reached. Remove from the grill to rest covered with foil for 5 minutes before serving.
Pan Fried Cowboy Steak: Preheat a cast iron skillet for 5 minutes over medium-high to high heat until very hot. Add 1 tablespoon oil to the pan and swirl to coat. Then add the steak and fry, flipping every one minute for even searing until desired doneness is reached. Note: You can usually only fit one cowboy steak into a pan due to its large size.

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