Cowboy Steak
4 servings Craving a steakhouse experience at home? This Cowboy Steak recipe delivers big, bold flavor without any fuss. Whether you're grilling or pan-searing, this method ensures a juicy and perfectly cooked steak every time. With a few basic ingredients and easy-to-follow steps, you'll be enjoying a restaurant-quality cowboy steak... Read more ... in the comfort of your own kitchen. Read less x saved Tom the Chef Founder September 25, 2024 15 min.45 min. 1/5 15 min. 45 min. 1/5 Ingredients: Ingredients 1 PCS of cowboy ribeye steak (beef) (preferably 1,5 to 2" thick, about 1 ½ - 2 ½ LB *) Drizzle of Extra Virgin Olive Oil (adjust if needed)4 cloves of garlic Pinch of salt (Generous ) Pinch of pepper - ideally freshly ground 1 PCS of cowboy ribeye steak (beef) (preferably 1,5 to 2" thick, about 1 ½ - 2 ½ LB *) Drizzle of Extra Virgin Olive Oil (adjust if needed) 4 cloves of garlic Pinch of salt (Generous ) Pinch of pepper - ideally freshly ground Final touch: Pinch of salt Pinch of pepper - ideally freshly ground3 servings of herb butter (store-bought or recipe here, 1 TBSP each) Pinch of salt Pinch of pepper - ideally freshly ground 3 servings of herb butter (store-bought or recipe here, 1 TBSP each) Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Plate1x Silicone Brush1x Small Hand Grater or Garlic Press1x Plastic Wrap1x Grill or Fry Pan or Sauté Pan (oven proof)1x Grill Tongs (or regular tongs)1x Cooking Spoon (only for preparing on pan)1x Food Thermometer (probe) 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Plate 1x Silicone Brush 1x Small Hand Grater or Garlic Press 1x Plastic Wrap 1x Grill or Fry Pan or Sauté Pan (oven proof) 1x Grill Tongs (or regular tongs) 1x Cooking Spoon (only for preparing on pan) 1x Food Thermometer (probe) Directions: 1. Meat preparation: 1.1. Make sure that the meat is properly rinsed under cold water. Important: Do not trim the fat from the meat (for this kind of steak, fat is important), Do not pound it and do not cut it into individual steaks. Do not trim the fat from the meat (for this kind of steak, fat is important), Do not pound it and do not cut it into individual steaks. 1.2. Pour and sprinkle these ingredients on both sides of the steak: 1.3. Briefly massage all ingredients into each meat. 1.5. Cover the meat with plastic wrap and let rest (marinating) at room temperature for at least 30 minutes, but no more than 1 hour. Note: This step is also really important to prevent getting a rubbery texture of meat. 2. Pan sear with finishing in the oven or grill: A. Pan sear with finishing in the oven: 1. Set oven to preheat at 350°F. 2. Preheat the frying pan over medium-high heat with 2 tablespoons of frying oil and add 2 rosemary sprigs to the side. 3. Place the steaks in the pan and briefly sear them to achieve a nice sear (about 1-2 minutes per side, including the shorter sides). 4. Place the pan off the burner. 5. Pour the liquid from the marinade over the steak. 6. Add on 8 slices of butter. 7. Finish in a preheated oven until the meat reaches the desired internal temperature. * 8. In the middle of the baking, turn the meat and pour the juices from the pan over. Note: Optionally, you can pour the juice over the steaks a couple more times during cooking. Important: Remember that the meat will gain an additional 3-4°F after cooking is terminated. B. Grill: 1. Preheat grill at 350°F. 2. Grill from both sides evenly (preferably with a closed lid) until a nice sear is reached and the meat reaches the desired internal temperature. * Important: Remember that the meat will gain an additional 3-4°F after cooking is terminated. Watch your grill while grilling. If the meat starts to burn, lower the heat. Optionally, you can grill only with indirect heat. The fire is not directly under the meat but on the side (a closed lid is required for this technique). Remember that the meat will gain an additional 3-4°F after cooking is terminated. Watch your grill while grilling. If the meat starts to burn, lower the heat. Optionally, you can grill only with indirect heat. The fire is not directly under the meat but on the side (a closed lid is required for this technique). 3. Rest & Serve: 3.1. Let the meat rest on a cutting board for about 1 – 2 minutes before serving. 3.2. Sprinkle with salt and pepper. 3.3. Place on 3 – 4 servings of her butter. 3.4. Serve with your favorite side. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for beef, lamb, venison of 145°F. Kitchen Guide Beef, Lamb, Venison (steaks, chops, roast) The USDA minimum safe internal temperature is 145°F. Popular serving temperatures: 110 – 120°F – Blue 120 – 130°F – Rare 130 – 135°F – Medium Rare (most popular, especially by chefs)135 – 145°F – Medium 145 – 155°F – Medium Well 155°F and more – Well Done 110 – 120°F – Blue 120 – 130°F – Rare 130 – 135°F – Medium Rare (most popular, especially by chefs) 135 – 145°F – Medium 145 – 155°F – Medium Well 155°F and more – Well Done About the Author: Tom the ChefFounder # 1 120 Followers Published Recipes: 268Av. Recipe Evaluation: Location: Iowa, USAMember since: 2023-02-02 Published Recipes: 268 Av. Recipe Evaluation: Location: Iowa, USA Member since: 2023-02-02 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. 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