Cowboy Steak With Coffee Rub Pan Roasted Rib Eye Food

COWBOY STEAK WITH COFFEE RUB

Steps:

• Preheat a charcoal grill to 500°F (260°C). Prepare it for indirect grilling by situating the coals on only one side of the grill, leaving the other side empty. A little before you're ready to grill, toss the wood on the coals.
• Season the steaks liberally with the coffee rub, rubbing it on both sides.
• Place the steaks directly over the heat and grill for 4 1/2 minutes on each side. If you prefer your steak rare, they'll be perfectly done at this point.If you prefer your steak medium-rare, after cooking on each side for 4 1/2 minutes, move the steaks over indirect heat, away from the coals, close the grill lid, and cook for 2 more minutes. If you prefer your steak medium, do as you would for medium-rare, but then flip the steak, close the grill lid, and cook for 2 more minutes.
• Let the steaks rest on a cutting board for at least 10 minutes prior to serving to guests. Use your most gracious thank you when accolades come your way.Humbleness optional.

COWBOY STEAK WITH COFFEE AND CHILI RUB

Steps:

• Spray a large nonstick skillet with cooking spray and preheat it over medium-high heat. In a small bowl combine all the ingredients for the rub and coat the steak well on both sides. Cook steak for 14 minutes, turning once, for medium to medium-rare. Allow steak to sit for 5 minutes before slicing.

COWBOY RIBEYE

Steps:

• Preheat smoker to 250 degrees Fahrenheit (F) using fruit wood. We like apple or cherry.
• While the smoker preheats, coat the steaks with 1 tablespoon of oil then season the two Cowboy Ribeyes with dry rub liberally.
• Place the steaks on the smoker, and insert a meat probe if you have one. Smoke for approximately 90 minutes or until the internal temperature of the meat reaches 115 - 120 degrees F. Remove the steaks from smoker and prepare for direct/indirect grilling.
• Once the grill is hot, place steak over direct heat and keep lid closed. This will minimize flare ups as the fat runs onto coals by minimizing airflow. Grill each side for additional 3 - 5 minutes or until you see desired crust. If there are big flare ups or the grill runs hotter, sear each side and move to indirect heat to finish to desired temperature. We like 125 degrees F for rare.
• Let the meat rest, and add 1 tablespoon of compound butter to the top, and let the meat rest for 15 minutes uncovered, while the butter melts, and then slice to serve with your favorite sides.

PAN SEARED RIB-EYE STEAKS WITH COWBOY COFFEE PAN BLEND

Steps:

• To prepare the coffee blend, combine all the ingredients in a jar with a tight-fitting lid. Shake well.
• To prepare the steaks, preheat the oven to 450 degrees F. Season each steak with the coffee blend, evenly coating all sides and edges. Heat the oil in a large heavy skillet over high heat until just to the smoking point. Add as many steaks to the pan as will fit without overcrowding and sear well, 2 to 3 minutes per side. Transfer the steaks to a baking sheet and repeat with the remaining steaks. Place the steaks in the oven and cook for 5 to 10 minutes for medium rare. Let stand for at least 5 minutes before serving. Or finish on the grill.

PAN ROASTED COWBOY RIBEYE WITH CREAMED SWISS CHARD

Steps:

• Preheat oven to 350 degrees F.
• Take a cast iron pan and set over medium-high heat. Add a 2-count of olive oil and add rosemary and thyme. The herbs will begin to crackle as the oil heats up and the oil will be infused with the flavor. Remove the herbs from the pan and place onto a paper towel lined plate. Season the rib eyes well with salt and pepper and add to pan and brown for approximately 4 minutes. Turn the rib eye over and place the whole pan into the preheated oven, on the bottom shelf, for another 12 minutes for medium-rare. Add another 2 minutes for medium.
• Place a saute pan over medium-high heat and add 1 tablespoon extra-virgin olive oil and butter. Once the butter has melted, add the garlic, thyme and rosemary leaves, and the panko and stir to combine. Once the bread crumbs are toasted, season with salt and pepper.
• Place a saucepan of cream with bay leaves, rosemary, thyme and garlic over medium heat and simmer until reduced and thick. Blanch leaves in some salted boiling water until wilted. Remove the Swiss chard from the water and allow it to drain in a strainer. Push any excess water out of the Swiss chard using some paper towels. Set aside to dry at room temperature.
• When ready, remove herbs and garlic from cream and fold in the Swiss chard. Add Parmesan, to taste, and season with salt and pepper to taste.
• Once steaks are done, remove from the oven and allow to rest for 5 minutes. Serve on a plate and top steak with creamed Swiss chard. Garnish with the toasted bread crumbs, lemon juice, and season with salt.

OVEN ROASTED RIB-EYE STEAK

Steps:

• Sprinkle steaks liberally with Mccormick seasoning on both sides. Place steak into bowl and roll in olive oil so that its oil over and both sides. Cover with saran wrap and let marinade at room temperature for 30 minutes.
• Preheat oven to 450°F Place steaks in shallow pan and place 1 Tb butter on each steak as well as beef broth, thyme and rosemary.
• Roast until one side is browned/sizzled then turn over until other side is browned/sizzled. Leave a bit longer for well-done.

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.

COWBOY COFFEE RUB FOR GRILLED STEAKS

Steps:

• Combine all ingredients in a small bowl.
• Rub into steaks.
• Grill steaks to your favorite doneness and enjoy.

COFFEE-RUBBED RIB-EYE

Steps:

• For the marinade: In a bowl, combine coffee, smoked paprika, garlic powder, onion powder, salt, black pepper, lime zest, and sliced chili peppers. Stir; then whisk in 1 cup of oil. The marinade should be thick enough to coat the back of a spoon. Place the rib-eye in a baking dish and spread evenly with the marinade on both sides. Cover and marinate in the refrigerator for 3 hours.
• Cook the steak: Preheat oven to 375 F. Heat a cast-iron skillet to smoking and add 3 tablespoons of grapeseed oil. Place the rib-eye into the pan to sear, about 2 minutes. When it's golden brown around the edges, place in the oven and cook approximately 12 minutes or until a thermometer registers between 138-145 F. After 7 minutes, flip the steak and cook another 5 minutes.
• Remove steak from from the oven and allow meat to rest in the pan for 4 minutes to lock in juices. Slice against the grain and serve.

COWBOY COFFEE STEAK RUB

Steps:

• Combine all ingredients in a spice or coffee grinder.
• Finely grind the mixture.
• Rub onto your favorite steak or tri-tip 30 minutes or more prior to cooking.