GRILLED COWBOY RIB EYE WITH WATERCRESS SALAD
Provided by Geoffrey Zakarian
Categories main-dish
Time 8h55m
Yield 2 servings
Number Of Ingredients 12
Steps:
- The night before, lightly sprinkle the steak on both sides with salt. Allow to sit, uncovered, in your fridge overnight.
- One hour prior to cooking, remove the steak from the fridge and allow to come to room temperature. Preheat a grill to medium-high heat.
- Sprinkle the steak on both sides with salt and pepper. It is important to use more seasoning than needed, as the steak is very thick and much of the seasoning will fall off during the cooking process.
- Grill the steak on one flat side, 5 to 8 minutes. Stand the steak up on one short side and grill for 1 to 2 minutes. Turn over and grill on the other flat side, 5 to 8 minutes. Stand it up on the opposite short side and grill for 1 to 2 minutes. Move the steak to the cooler part of the grill and cook until the internal temperature reaches 125 degrees F for medium rare. Transfer to a plate and allow to rest until the internal temperature registers 130 degrees F, about 20 minutes.
- Measure out 1 tablespoon of the steak juices that have settled onto the plate and put in a medium mixing bowl. Whisk in the mustard, shallots and vinegar. Toss the watercress in the dressing, along with the tarragon leaves and radish slices.
- Place the salad on a plate with the steak. Drizzle the steak with the olive oil and aged balsamic vinegar. Finish with the sea salt.
GRILLED COWBOY STEAK
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 4
Steps:
- Let steak rest at room temperature about 1 hour. Preheat oven to 425 degrees. Heat a grill pan to medium-high. (For cooking steak entirely on a gas grill, see step 3.)
- Pat steak dry with paper towels. Season steak generously with salt and pepper. Cover exposed bone with foil to prevent browning. Drizzle safflower oil over steak, rub to coat, and place on grill pan. Grill for about 5 minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat. Transfer steak to a baking sheet fitted with a wire rack and finish cooking in oven until steak reaches 125 degrees for medium-rare, 12 to 14 minutes. Remove steak from oven and let rest 10 minutes before slicing and serving.
- Alternately, if using a gas grill: Let steak rest at room temperature about 1 hour. Pat steak dry with paper towels. Heat grill to medium-high. When grill is hot, scrub with grill brush and sweep lightly with oil. Season both sides of steak generously with salt and pepper, cover exposed bone with foil to prevent browning, and place on grill. Cover, and grill over direct heat about 5 minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat. Move to indirect heat and continue cooking 6 to 7 minutes more per side, flipping once, for medium-rare (125 degrees on an instant-read thermometer). Remove from grill and let rest 10 minutes before slicing and serving.
COWBOY STEAKS WITH ONIONS
Serve these bad boys with a side of Yucca Fries (Yucca Fries (Yuca) Recipe #153368) for a bona fide foot stompin' good meal! Adapted from Steven Raichlen. WINE: The chili rub and charred onions shout out for an equally zesty California Zinfandel. Look for such peppery, fruity examples as the Amici Cellars 2002 or a 1997 Alexander Valley or even the 2003 EOS.
Provided by NcMysteryShopper
Categories Steak
Time 20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine chile powder, cayenne, cumin and oregano with 1 tablespoon of salt and 1 teaspoon of freshly ground black pepper. Rub the steaks all over with the spice mixture and place on a platter until they come to room temperature.
- Light the grill or set oven to broil and place rack on top level. Lightly oil a broiling pan and place in oven to heat. Brush the onions with oil and season with salt and black pepper. If using a grill put onions over the hot fire until charred, about 8 minutes. If broiling, set aside.
- Grill the steaks over the hot fire for 4 to 5 minutes per side for medium rare or broil the steaks 6-7 minutes a side on heated broiling pan along with oil coated onions. Place steaks on plates and top with the onions. Serve Yucca Fries (Yucca Fries (Yuca) Recipe #153368) on the side.
COWBOY STEAK
I came across this recipe a while ago and think it will be a great Father's Day meal. Recipe source: Coyote Cafe
Provided by ellie_
Categories Steak
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Bring steaks to room temperature before grillng.
- Soak onions in milk for one hour; drain.
- In a large bowl or pie pan mix together flour, chili powder, cornstarch, salt, cumin, sugar and paprika.
- Dredge onions in flour mixture, shaking off any excess.
- Heat oil in a large heavy frying pan (cast iron works well) and heat to 360 degress Fahrenheit.
- Add onions in batches, cooking until golden brown. BE CAREFUL. They cook fast (30 to 45 seconds).
- Transfer onion rings to paper towels to drain off excess grease.
- Meanwhile, season steaks with salt and pepper and place in a cast iron skillet over medium high heat.
- Cook about 7 to 10 minutes per side, pouring off excess fat before turning.
- Finish cooking steaks on the grill (or skip the frying step and just grill steaks to desired doneness (10 minutes per side).
- Serve steaks with onion rings, baked potatoes and salsa, or as desired.
Nutrition Facts : Calories 585.6, Fat 10.5, SaturatedFat 4.8, Cholesterol 25.6, Sodium 2109.7, Carbohydrate 106.7, Fiber 10.7, Sugar 8.3, Protein 19.5
COWBOY STEAK
Streaked with gorgeous marbling, as juicy as they come, and equipped with a bone that translates into big steak flavor, these Bone-In Ribeyes (a.k.a. Cowboy Steaks) are almost as impressive before they hit the grill as they are coming off of it.
Provided by Philip and Kelly Anthony
Categories Main Course
Number Of Ingredients 3
Steps:
- Set the steaks out at room temperature for 30 minutes prior to grilling.
- Prepare a gas or charcoal grill and bring to medium-high heat. To test whether or not your grill is hot enough, (carefully) hold your hand about 6" from the grate. It should be so hot, that you have to move it by the count of 3.
- While you're waiting on the grill to come to temperature, season the steaks liberally with the salt and pepper on both sides and all around the edges. Pat to adhere.
- Add the steaks to the hot grill. For medium-rare, cook over direct heat for 4 minutes on each side, turning only once throughout the entire cooking process. Watch for flare-ups. Your goal internal temperature is 130°.
- Set the steaks aside and allow to rest for 5-10 minutes, serve and enjoy.
Nutrition Facts : Calories 474 kcal, Carbohydrate 1 g, Protein 46 g, Fat 32 g, SaturatedFat 14 g, Cholesterol 138 mg, Sodium 1862 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
BARBECUED COWBOY STEAKS
Those with Texas-size appetites will require an entire steak; for most others - even the heartiest of meat lovers - half of one of these rib steaks is probably plenty.
Provided by Vicki Butts (lazyme)
Categories Beef
Time 30m
Number Of Ingredients 8
Steps:
- 1. Mix first 6 ingredients in small bowl.
- 2. Sprinkle spice rub over both sides of steaks, pressing to adhere. Let steaks stand at room temperature 1 hour.
- 3. Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat).
- 4. Grill steaks over mesquite until brown on both sides, about 2 minutes per side. Remove steaks from grill.
- 5. Let mesquite chunks burn until ash is gray.
- 6. Drain wood chips; scatter over mesquite.
- 7. Return steaks to cooler part of grill (not over mesquite).
- 8. Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare.
- 9. Let steaks rest 5 minutes before serving.
GRILLED RIBEYE WITH COWBOY BUTTER
This grilled ribeye recipe is grilled to perfection and topped with flavorful cowboy butter!
Provided by Ang Paris
Categories dinner
Time 23m
Number Of Ingredients 5
Steps:
- First, remove rib-eye steak from the fridge and let rest on the counter for about 1 hour before grilling.
- Once the steaks are at room temperature, preheat the grill to medium high, or about 500 degrees F. For most gas grills, it will take about 10 minutes to fully come up to temperature.
- Lightly brush both sides of the steaks with a little olive oil.
- Season steaks with coarse salt and freshly ground black pepper.
- Place the steaks on the grill. If you like, you can add a dash of Worcestershire sauce (optional).
- Then add 1 tablespoon of Cowboy Butter (or other compound butter).
- Sear the outside of the steak for about 90 seconds, then flip and repeat on the other side.
- Now, turn the grill down to medium heat.
- Cook to your desired temperature (see below for times and temps).
- Remove from the grill and add another thick pad of butter to the top.
- Use foil to tent the steaks and allow them to rest for at least 3 minutes, up to 10 minutes.
Nutrition Facts : Calories 100 kcal, Carbohydrate 1 g, Protein 1 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 30 mg, Sodium 100 mg, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
CAST-IRON COWBOY STEAK
The best way to cook a thick, juicy bone-in steak restaurant-style without smoking up the house.
Provided by Southern Living Editors
Time 1h
Yield Serves 2 to 4
Number Of Ingredients 6
Steps:
- Preheat grill to 400°F to 450°F (high) heat. Heat a 12-inch cast-iron skillet on grill, covered with grill lid, 15 minutes. Sprinkle salt and pepper generously over steak.
- Add oil to skillet. (Oil should smoke.) Using tongs, place steak in skillet, and cook on grill, without grill lid, 10 minutes or until dark brown and crusty. Turn steak on fatty edge in skillet, holding upright with tongs, and cook 2 minutes. Place steak, uncooked side down, in skillet. Cook on grill, covered with grill lid, 8 to 10 minutes or to desired degree of doneness. (We recommend an internal temperature of 120°F to 125°F for medium-rare; temperature will rise as steak rests.)
- 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.
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COWBOY STEAK {OVEN FINISH OR GRILLED!} - TIPBUZZ
From tipbuzz.com
5/5 (2)Total Time 25 minsCategory Dinner, Main CourseCalories 772 per serving
- Remove the cowboy steaks from the refrigerator 1-2 hours so they can approach room temperature for even cooking.
- 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.
- Pat dry the steaks with paper towels to remove excess moisture that could interfere with searing.
HOW TO GRILL PERFECT COWBOY BONE-IN RIBEYE STEAKS …
From meatwave.com
Servings 4Total Time 1 hr
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place steaks on cool side of grill with bone facing the fire. Cover grill and position top vent over cool side of grill. Cook steaks, flipping ever 3-5 minutes, until center of steak registers 105° on an instant read thermometer.
- Transfer steaks to hot side of the grill and cook, flipping every 15-30 seconds, until well seared and center of steak registers 125° on an instant read thermometer, about 2 minutes. Transfer steaks to a cutting board and let rest for 10 minutes; carve and serve.
PERFECTLY GRILLED COWBOY RIBEYE STEAKS | TASTY RECIPES
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- Mix first 6 ingredients in small bowl. Sprinkle spice rub over both sides of steaks, pressing to adhere. Let steaks stand at room temperature 1 hour.
- Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat). Grill steaks over mesquite until brown on both sides, about 2 minutes per side. Remove steaks from grill. Let mesquite chunks burn until ash is gray. Drain wood chips; scatter over mesquite. Return steaks to cooler part of grill (not over mesquite). Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks rest 5 minutes before serving.
GRILLED COWBOY STEAKS - BEEF
From beefitswhatsfordinner.com
Cuisine AmericanCategory EntréeServings 4Total Time 5 mins
- Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
COWBOY BARBECUE MARINADE & SAUCE - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
Cuisine BarbecueTotal Time 20 minsServings 40Calories 20 per serving
- Combine all ingredients in small saucepan, stirring until sugar is dissolved. Remove 1 cup to use as marinade. Bring remaining marinade to a boil. Reduce heat; simmer 10 to 15 minutes or until desired sauce consistency is reached, stirring occasionally. Set aside until ready to use as Sauce.
- Place beef steak(s) and 1 cup marinade in food-safe plastic bag; turn steak(s) to coat. Close bag securely and marinate in refrigerator 15 minutes to 2 hours for tender steaks; 6 hours or as long as overnight for less tender steaks, turning occasionally.
- Remove steak(s) from bag; discard marinade. Place steak(s) on grid over medium, ash-covered coals or over medium heat on preheated gas grill. Grill according to the chart for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
DRY-AGED COWBOY RIBEYE STEAKS - GRILLED
From betterbegrilled.com
Servings 2Total Time 1 hr
- Preheat your grill for two-zone cooking. If using a charcoal grill, dump a chimney of hot coals on one side of the bottom rack. If using a gas grill, adjust half of the burners to high and leave the other half closed.
- In a skillet over medium high heat, toast the dried arbol chilis, black peppercorn, mustard seed, coriander seed and dill seeds until fragrant, about 1 to 2 minutes. Transfer the toasted spices to a spice blender and blend until coarsely ground. Transfer the spices to a bowl and mix in the remaining steak wet rub ingredients to get a paste.
- Place the steak on your grill over indirect heat. Toss one or two wood chunks onto hot coals for smoking and close the lid. Cook until the internal temperature of the meat reaches 100°F on an instant read thermometer, about 20 to 35 minutes.
CAST-IRON COWBOY STEAK RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 1 hrServings 2-4
- Preheat grill to 400° to 450° (high) heat. Heat a 12-inch cast-iron skillet on grill, covered with grill lid, 15 minutes. Sprinkle salt and pepper generously over steak.
- Add oil to skillet. (Oil should smoke.) Using tongs, place steak in skillet, and cook on grill, without grill lid, 10 minutes or until dark brown and crusty. Turn steak on fatty edge in skillet, holding upright with tongs, and cook 2 minutes. Place steak, uncooked side down, in skillet. Cook on grill, covered with grill lid, 8 to 10 minutes or to desired degree of doneness. (We recommend an internal temperature of 120° to 125° for medium-rare; temperature will rise as steak rests.)
- 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.
BIG COWBOY STEAKS WITH WHISKEY BARBECUE SAUCE | RED MEAT ...
From weber.com
Servings 4-6Total Time 15 minsCategory Red Meat
- In a large saucepan over medium–high heat on the stove, warm the oil. Add the onion and cook until tender but not browned, 5 to 7 minutes, stirring occasionally. Add the garlic and cook until fragrant, about 1 minute, stirring constantly to prevent browning. Remove the pan from the heat and slowly pour in the whiskey (beware of any flames!). Return the pan to the heat and cook until the whiskey is almost completely evaporated, about 2 minutes. Stir in the tomato paste until well incorporated. Add the syrup, vinegar, mustard, paprika, hot sauce and pepper. Simmer for 2 to 3 minutes to meld the flavours and thicken the sauce slightly. Remove from the heat and set aside.
- Lightly brush the steaks on both sides with oil and season evenly with salt and pepper. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Prepare the grill for direct cooking over high heat (230°C to 290°C). If you’re using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
- Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 8 to 10 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the sauce.
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