Thursday, June 15, 2017

"The" Cowboy Steak

If you like grilling and chilling with a group this is the steak for you!!!  Last fall I was looking at meat at Sam's and saw these wonderful freshly cut steaks labeled Cowboy Steak.  Even when I was leaving the store, the attendant asked me if there were any left because he had his heart set on bringing one home for dinner. We compared notes on cooking methods because they are not only huge but thick as well.  I have since cooked them a few times and each time they were delicious.

This is a huge steak on account of having the entire rib-bone but the presentaion is awesome!  One steak sliced can feed 4 adults.  It's so large that I made the marinade on a sheet pan, added the steak, then flipped it a few times over a 1 hour timeframe.

Marinate the Cowboy Steak in whatever you like but I normally use Olive Oil, Red Wine Vinegar, Lea & Perrins Worcestershire Sauce, Fresh Garlic, Fresh Parsley, Freshly ground Salt and Pepper.  Because of  the vinegar, don't marinate it for more than an hour.

Preheat the oven to 350.  Preheat the grill.  Grill the steak in order to get cross grill marks about 2 minutes X 2 for each side.  Place on a clean sheet pan and finish it in the oven for 20-25 minutes depending on thickness and doneness you are aiming for.  Let it rest for 5 minutes, then slice in 1/4" slices.

For cross grill marks, I like to place the meat diagonally on the grill (ie 1:30 and 7:30), after 2 minutes, flip over keeping the same diagonal.  Then flip over again AND rotate to the opposite diagonal (ie 10:30 and 4:30) then flip over 1 last time keeping that same diagonal.  If you practice using the same flipping method when you grill, you will always know where you are in the process and get perfect results.

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