Cowboy Steak In A Skillet Food

CAST-IRON COWBOY STEAK

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.

COWBOY STEAK

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.

COWBOY STEAK

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.

GRILLED COWBOY STEAK

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 IN A SKILLET

Steps:

• Heat oil and salt in heavy large skillet over medium-high heat. Mix in onion, garlic, 2 tablespoons cilantro, 1 tablespoon chili powder and crushed red pepper. Add 1 tablespoon water. Cover skillet and cook onion mixture 5 minutes, stirring occasionally. Uncover and continue cooking until onion is tender and golden, stirring frequently, about 3 minutes. Add chilies and sauté until tender about 6 minutes. Transfer onion mixture to plate.
• Rub each steak with 1/2 teaspoon chili powder. Season with salt and pepper. Increase heat to high and add steaks to same skillet. Cook as desired, about 6 minutes per side for medium-rare. Transfer to platter. Top steaks with cilantro. Surround with onions and chilies and serve immediately.

COWBOY RIB-EYE STEAK

Steps:

• Preheat oven to 375 degrees with rack in center position.
• Pat steak dry thoroughly with paper towels.
• In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.
• Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.
• Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.
• Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving.