Leftovers can be wrapped in aluminum foil or put in an airtight container and kept in the fridge for 3 to 4 days. With a hint of earthy Indian spices, this well-rounded rub will provide a nice crust, while bringing out the meat's natural flavors. Press to adhere. Thick, juicy, rich and flavorful, my cowboy ribeye is absolutely scrumptious! While the tomahawk has a long frenched (cleaned) bone, the cowboy steak has a short frenched bone. Each spice and herb that goes into it is coarse. Some purists swear by just salt. Some sources say Bone-In Ribeyes are referred to as Cowboy Steaks because cowboys would hold on to the bone like a handle. Set out the ribeyes at room temperature 30 minutes before grilling. bone-in rib-eye or porterhouse steak (about 2 inches thick), 8 - 10 fresh herb sprigs, such as thyme, oregano, and rosemary. Transfer the steak to a rimmed baking sheet and place in the oven, roasting 9 to 10 minutes, or until the desired doneness is reached. Thanks! This refers to the size of the grind. What makes a cowboy ribeye a little different from a classic ribeye steak is that is has the bone in, and is a very thick cut of beef, typically about 2 to 3 inches thick. 2023 Hearst Magazine Media, Inc. All Rights Reserved. Required fields are marked *. Ground Ancho Chile Pepper - Throw this in your steak seasoning for a smoky, almost-fruity taste. Want even more great grilling recipes and tips? Since olive oil has a somewhat low. When adding a dry rub on steak, I usually pat the steak dry and just add the rub. When my hubby Michael and I decide to have a special Saturday evening dinner at home, steak is typically on the menu. Tune into Food Network Mondays at 9 p.m. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. Heat grill to medium-high. Your heat is high when cooking with this method. 2023 Hearst Magazine Media, Inc. All Rights Reserved. This site uses Akismet to reduce spam. It should be so hot, that you have to move it by the count of 3. In addition to the best Cowboy Steak Recipe and cooking method, were talking all the essentials, and any questions you may have? Shes been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. The result is a juicy, flavorful, and tender piece of meat. Transfer skillet to oven; cook steaks until an instant-read thermometer inserted into . When the salt crystals and oil hits the steak, that caramelisation of the meat and salt together is . Ingrid obtained her Culinary Arts degree in 2005 after graduating with honors from the California School of Culinary Arts (Le Cordon Bleu program) in Pasadena, CA. Brush both sides of the steak with vegetable oil. Subscribe to the newsletter today (no spam, I promise)! This is completely dependent on the size of the cow and how thick the steak is cut. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature. A tomahawk steak typically has a bone about 5inches in length. You could alsoheat two skillets side-by-side to cook both at the same time or simply cut the recipe in half. Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish's YouTube channel. This steak rub with salt, pepper, spices and herbs will create the most epic crust on your next grilled or cast iron seared steak. 2023 Hearst Magazine Media, Inc. All Rights Reserved. Pat the ribeye with a paper towel to remove any excess moisture, then season both sides of the steak liberally with a couple of good pinches of salt and cracked black pepper. The meat will continue to cook while it rests and increase by 5 to 10 degrees, so take that into account when pulling your steak out of the oven. We may earn commission from links on this page, but we only recommend products we back. Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving. A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. To extend the life of your steak, you may freeze it. I'll serve with my favorite sides, usually, 2 pound (roughly) cowboy ribeye steak (bone-in), cup unsalted butter, softened at room temperature, ounce dried shiitake mushrooms (about 4 dried mushrooms), roughly chopped and processed into a powder in spice grinder. It's cut from between the sixth and 12th rib of the cow, is nearly 2 inches thick, and includes a long bonethis signature "handle" led to the steak's name. Kosher salt and freshly ground black pepper, 1 (1 - to 2-lb.) Rib eye is already praised for its fattiness, which gives the cut its extremely beefy flavor, but leaving the bone in takes the rib eye to a new level. She's obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). Let steak rest at room temperature about 1 hour. I have several tips below for anyone still learning how to sear. Weighing about 2 1/2 pounds and standing several inches tall, it's as spectacular to look at as it is delicious to eat. For an extra large cut. Season steaks liberally with salt and pepper. There is a never-ending debate about the what spices make up the best steak rub. Place steak, uncooked side down, in skillet. Drizzle with the oil and add a pinch of salt, then wrap in a foil tent, and roast the garlic for 30 minutes, until the cloves are soft. This process includes triple-testing recipes to ensure they meet our high standards. Remove from grill and let rest 10 minutes before slicing and serving. This classic steakhouse favorite is generously seasoned with salt and pepper, seared in a hot cast iron pan and finished in the oven, then topped with a savory shiitake mushroom butter for even more flavor! Turn the steak, and baste again, about 1 minute total. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined. .css-1n3gisz{color:#12837c;display:block;font-family:Mogan,Mogan-fallback,Georgia,Times,Serif;font-weight:normal;margin-bottom:0.625rem;margin-top:0;-webkit-text-decoration:none;text-decoration:none;}@media (any-hover: hover){.css-1n3gisz:hover{color:link-hover;}}@media(max-width: 48rem){.css-1n3gisz{font-size:1.25rem;line-height:1.1;}}@media(min-width: 40.625rem){.css-1n3gisz{font-size:1.25rem;line-height:1.1;}}@media(min-width: 48rem){.css-1n3gisz{font-size:1.375rem;line-height:1.1;}}@media(min-width: 64rem){.css-1n3gisz{font-size:2.00879rem;line-height:1.1;}}Make Salisbury Steak With Rich Mushroom Gravy, Grill Teriyaki Meatball-Broccoli Kebabs for Dinner, Ree's Hamburger Soup Hits the Spot Every Time, This Retro Noodle Bake Deserves a Comeback, 30 Healthy Ground Beef Recipes for Dinner, How to Make an Authentic Chicago-Style Hot Dog, This Chicken Fried Steak Is Ladd's Favorite, The Best Homemade Burgers You'll Ever Eat, These Delicious Pretzel Dogs Are a Home Run. No matter the cut, butter is a key to cooking a restaurant-quality steak. Sprinkle salt and pepper generously over steak. Fresh herbs are optional but highly recommended. I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. Alternatively, you can put the steak on a rack fitted into a baking sheet, which will allow air to flow evenly around the steak in the oven, thereby cooking the steak uniformly on both sides. This classic steakhouse favorite is generously seasoned with salt and pepper, seared in a hot cast iron pan and finished in the oven, then topped with a savory shiitake mushroom butter for even more flavor! To make the shiitake butter, place all of the ingredients into a bowl and fold together with a spatula until completely combined and smooth. Let the steak come to room temperature. Using tongs and the bone as a handle, sear the short side of the steak opposite the bone, about 1 minute. Sear the steak. Looking for the best dinner recipes? This pricey cut is well marbled and is one of the most tender, flavorful, and juicy pieces of beef. (A charcoal grill is ideal, but a gas grill works just as well). If you learn nothing else from this recipe video - pay close attention to the AMOUNT of seasoning Chef Tony puts on this bad boy. Cook's Note: This recipe was originally published in 2015, and has been updated with even more love! Here's how:1. 1 cup mesquite or hickory . Preheat oven to 375 degrees with rack in center position. This steak's flavor is rich, juicy, and beefy; the cut has generous marbling. If you're smoking up, try switching to a higher smoke point oil. Drizzle safflower oil over steak, rub to coat, and place on grill pan. A standard ribeye steak or New York strip will use about 1 tablespoon per steak and larger cuts like a tomahawk ribeye or porterhouse steak will use about 2 tablespoons per steak. Continuing with my perfectly pan-seared series, this pan-seared cowboy ribeye steak definitely fits the bill. Transfer to an airtight container like a mason jar, until ready to use. She has been working in food media for over 20 years. Your email address will not be published. Usingtongs and the bone as a handle, turn the steak over and cook for another 3 minutes without touching it. At the meat counter, you've likely noticed the same cut of beef comes in multiple grades with very different price tags. Then, once your grill is ready, you can cook your grilled steaks. This Cowboy Ribeye is a cut above the rest It's a cut for the serious steak lover, and this rub recipe will make the experience even better. Preheat oven or pellet grill to 450 degrees. Don't be afraid to season very liberally. Substitutions: If you cant find Espresso Chile Rub, use 1 teaspoon espresso powder and 1/2 teaspoon red pepper flakes or chili powder. Its also known as the meat-eaters steak for its rich, but not overpowering flavor. On a half-sheet pan, add the Brussels sprouts, steak seasoning and olive oil. A meat thermometer should read 130F. As the meat cooks, the rich, deeply beefy flavors of the bones marrow seep into the meat, creating an unbeatable steak-eating experience. If possible, let air chill overnight in fridge so you get a perfect, crispy crust. My shiitake mushroom butter creates the flavor of buttery mushrooms that we love, yet melted over top of the hot steak, a bit like a rich sauceit's utterly mouthwatering! Oil the steak quite well and season liberally. Prime beef (numero uno) has more marbling, which is the fat running throughout a cut of meat, and when it comes to ribeyes, marbling is everything. Learn how your comment data is processed. Preheat the pan on medium and brush with oil. Any suggestions to reduce the smoke? Remove steak from oven and let rest 10 minutes before slicing and serving. Begin by gathering a prepping all of your shiitake mushroom butter ingredients according to the ingredient list above to have ready and organized for use. Preheat the oven to 250F (120C) and place your steak on a wire rack on top of a baking sheet. A bone-in cowboy ribeye is great cut to cook in a cast iron skillet, and this recipe does just that. Season both sides of steak generously with salt and pepper, cover exposed bone with foil to prevent browning, and place on grill. Garnish with parsley or chopped scallions for color. Subscribe to my newsletter and follow me on Facebook, Instagram and TikTok for my latest grilling adventures. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined. Im Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. Cook steaks 2 minutes or so on each side to create a nice crust. (2 lb.) You don't have to do this, but it does make a better presentation. Cover, and grill over direct heat about 5 minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat.6. Warm in the oven for 20-25 minutes depending on thickness. She manages the Martha Stewart recipe archive and is always curious about new ingredients and the best techniques. To get started, I prepare my shiitake mushroom butter and roll it into a log shape in some plastic wrap. This recipe includes a garlic-thyme butter sauce that really takes the dish to the next level. The heartiness of the steak is the most likely explanation, coinciding with the etymology of both Cowboy Cookies and Cowboy Casserole. (Step back a bit since it will smoke and spatter.). Your Ultimate Guide to Grilling Every Type of Steak, From Filet Mignon and Flank to Sirloin and Skirt, Our Beef Steak Glossary Includes All the Cuts You Need to Know, 2-pound bone-in rib-eye steak, about 2 inches thick, frenched. And, if you'd like the bone showing, ask your butcher to french it before you leave the meat counter. Place steaks over direct heat and cook 4-5 minutes a side or to your desired doneness. This recipe uses a slightly different method, but the premise and results are the same. Your goal internal temperature is 130. Legend has it that cowboys would eat this cut of meat using the bone as a handle, and that sounds like innovation to me. Sometimes I'll use a good quality, flavored salt rub to season the steak when we're in the mood for something a bit different, but usually I'll simply opt for kosher salt and lots of freshly cracked pepper to create a nice outer crust. Using tongs, place steak in skillet, and cook on grill, without grill lid, 10 minutes or until dark brown and crusty. This .css-1c1h30u{-webkit-text-decoration:underline;text-decoration:underline;text-decoration-thickness:0.0625rem;text-decoration-color:inherit;text-underline-offset:0.25rem;color:#12837c;-webkit-transition:all 0.3s ease-in-out;transition:all 0.3s ease-in-out;}.css-1c1h30u:hover{color:#595959;text-decoration-color:border-link-body-hover;}special occasion dish is perfect for a Fourth of July menu, or an over-the-top Mothers Day or Fathers Day dinner. Once the steak has cooked, it's time to get the perfect sear. In a large heavy-duty skillet (preferably cast-iron), heat the 2 tablespoons of oil overmedium-high heat until it's just starting to smoke. Heat. You can do this with a low oven and a stovetop or even on a grill with two temperature zones. It will allow you to closely monitor the internal temperature of the meat and avoid overcooking it. I think the best dry rub for steak is one that combines SPG with a hint of coffee, chiles and fresh thyme. Season the cowboy cut steak generously with salt and pepper and steak rub. When served with multiple bones, its a proud and impressive standing rib roast. This process includes triple-testing recipes to ensure they meet our high standards. Squeeze the roasted garlic cloves into the butter, stirring with a wooden spoon to distribute, then add the thyme sprigs and continue to cook, about 2 minutes. Seared to golden-brown perfection, this cowboy ribeye is melt-in-your-mouth tender and so full of flavor!