"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.

Grilled Skirt Steak

I found skirt steaks recently and they are not always available unless you really look or ask.  The first time I had skirt steak was at the Fog City Diner in SF.  This was in the 80's, mind you, but that was the dish to order.  It was served, unsliced, with a huge pile of delicious shoe string fries!

This past Friday night, I made up my own quick marinade.  Skirt Steaks are long so I cut it in half.  One end is thicker than the other so if you want them both the same done-ness, place the thick one on the grill first.  For the marinade, I used about 2 Tbl Soy Sauce, 1 Tbl Rice Vinegar, 1 Tbl Stone Ground Mustard, 2 Tbl Brown Sugar, 2 Tbl Water, 1/4 tsp Coriander and Cracked Peppercorn to taste. You can add Garlic or even Red Pepper Flakes for more bold flavor.

Years ago, I bought a neat Tupperware container for marinating.  It has a waffle design so the marinade touches whatever you are marinating.  You add the lid, a similar design, and just flip the container e very so often.  It all goes in the dishwasher.  I highly recommend investing in something like this if you marinade a lot; I use it just about weekly.  I make my marinated right in the container and simply add the meat.  Marinate the skirt steak(s) for at least an hour.  When ready, preheat the grill with the lid shut, to at least 600-650 degrees.

Oh, I should add, we finally replaced our infer-red grill!  I am back to doing what I love!!

To grill the steak, place on the grill on the diagonal.  You are going to cook both sides twice to get cross marks.  For medium rare, cook the first side for about 3-3.5 min then flip and cook for another 3-3.5 minutes.  Then turn 90 degrees to the marks you have on the first side and cook for at least 3-4 minutes.  Then finally flip to the 2nd side again and cook for at least 3-4 minutes.  The grill will cool down so you may even had to go 4 minutes on the second cooking.  NOTE: Think about your flipping before you mess with this so your marks are good. 


I served mine with oven made Fries.  I thinly cut elongated New Potatoes and tossed in good quality Olive Oil and cooked til crispy.  They take over an hour in a 375 oven, turning about every 20 minutes. 

The skirt steak can be grilled and served whole or can be sliced after resting for 5 minutes.  The sliced steak is delicious leftover in a Fajita or Steak Quesadilla!!

Meatballs

My family loves spaghetti and meatballs and we typically have pasta and marinara on Monday nights.  When I am up to the task, we have meatballs, too.  I have to admit though, they are a lot of work.  Heating up the oil can be wasteful if only for a dozen so recently I began making enough to freeze 2 containers of 12 each.  With all the activities and running around, we get the full effect 2 more times with a fraction of the work and no mess!  I use my 1oz scoop to roughly measure out the amount needed.  It saves time and makes them more consistent in size.  I like to buy the meat the day I am making them and I let it sit out for 30 minutes to warm up before making the meatballs.    

In a bowl, add 3 lbs Ground Beef (90/10), 4 Cloves Freshly pressed Garlic, 1 Medium Onion Minced, 1/2 Cup Dried Bread Crumbs, 3 Tbl Finely Chopped Fresh Flat Leaf Parsley, 1 Tbl  Dried Oregano, 2 tsp Dried Basil, 2 tsp Kosher Salt, Freshly Ground Pepper and lastly 2 Beaten Eggs.  Using your hands, quickly incorporate all the ingredients without changing the grind of the meat.  If it is overworked it will resemble canned cat food.  Wash hands thoroughly.  Heat an empty skillet over medium high heat. Add Canola Oil to 1 1/2" deep.  Meanwhile, begin forming and quickly rolling the meatballs.  I like to do all the scoopinf then all the rolling.  Add the first meatball, you should immediately get a sizzle going and if not, pull it out and continue heating the oil.  Cook them in batches, 10-12 at a time, browning 1 side then the other to a medium brown.  When you get down to the last 2 batches, cook half of the remaining meatballs in each batch.  Do not over cook them.  They should be more medium inside as they will finish cooking in the marinara.  As you are cooking, the oil will begin to break down so you may have to lower the temp or you will find the later batches beginning to burn.  If your pot of marinara is on the stove near by, use a slotted spoon to remove any bits of onion floating around, and add it to the sauce.  It adds terrific flavor!  I drain the meatballs on a slotted spoon and add it directly to the sauce.  For the ones to be frozen, drain on a paper towel and freeze once cooled.  For Meatballs Grinders, serve the meatballs in marinara with a 6" length of Crusty Bread and Grated Provolone and Mozarella Cheeses.  Warm up the sandwich once made!

Standing Rib Roast Cooking Times

Over the past 10 years I have kept track of how long I have cooked various sized Standing Rib Roasts, aka, Prime Rib. The reason it is called a "Standing Rib Roast" is that "Prime" is a grade reserved mostly for restaurants. You are likely getting Choice or Select grade meat. Any other grade goes down in quality quickly after that. This year we have a 12 1/2 lb Angus Standing Rib Roast!
When choosing a rib roast, think also of how you are going to carve and serve it. If you carve the ribs apart after roasting, the meat is a good 1 1/2" thick and takes up the entire plate. It also doesn't go very far and you'll need doggie bags. I always order it off the bone but have it retied. The bone helps flavor the meat as well as reduce cooking time plus keeps it upright in the oven. Once the meat rests, untie it and carve your desired thickness, ideally 3/4" thick. Keep the bone for a later meal as there is a lot of meat on it and it is really good!
The smallest roast I get regardless of whether there are just 2 of us is 3 bones. I think this ends up about a 3 1/2 - 4 lb roast. If it doesn't have 3 bones it will fall over as it shinks in the cooking process and it will cook unevenly.
Next, you have to have a roasting pan long enough to fit your rib roast. You can buy those at a reasonable price now. I would not use glass for a rib roast but rather a roasting pan. Once the meat is done, you will need a carving board large enough. One with a well to collect juices is best. You will also need a very sharp carving knife. When setting the table don't forget sharp knives. Remind your guests to kindly not cut into you silver plate or sterling silver forks when cutting. For this occasion, I would cut children's meat on the carving board and serve theirs ready to eat.

Preheat oven to 350. Place oven shelf 1 level below center making sure the roast will fit in the space without touching the heating element. If it looks too close, lower the shelf one more time.
Place roast in the pan. S&P the outside of the meat. If you like herbs, thyme is a good choice. Quarter an onion creating fairly large wedges, cutting from north to south poles. To prevent burning, do not pull apart every layer. Arrange in bottom of the pan. 

Place in the oven WITHOUT covering. If you cover it you are steaming the meat.

4.36 lbs 1 hour 25 minutes
4.6 lbs 1 hour 25 minutes
5 1/2 Lbs 1 hour 30 minutes
6 1/2 lbs 1 hour 45 minutes

7.75 lbs 1 hour 55 minutes
10.4 lbs 2 hours 20 minutes
17 3/4 lbs 2 hours 20 minutes

You can see that once the meat is longer than it is wide it doesn't cook any longer. It took me a few thoughtful hours to figure this out. Once I came to that conclusion with my $100+ 17 lb rib roast and finally called Houston's Restaurant to make certain of my thought process. They were nice enough to confirm this and the roast was prefect!

Tonight the Russian Dish, Beef Stroganoff!

First attempt for me. My son hears stuff on iCarly and I think he's heard Beef Stroganoff mentioned. This is his second request (obviously an episode he's seen before) so Beef Stroganoff it is. Of course we'll have to have beets with it and if I can find fresh, then I'll give them a whirl, too! Really, how fun, don't you think?

This recipe is from The Gourmet Cookbook. Pictured and as written, I bought a 1 lb Beef Tenderloin Tail. Although good, I don't think it lended itself to a longer cooking time because it has very little fat. Next time, I will use a 1/2" thick sirloin cut into 1/2" cubes for it has a bit of marbling which I felt this dish needed. Still a very good dish and I'll make it again.
In a 1 Quart Sauce Pan, melt 1 1/2 Tbl Unslated Butter. Add 1 Tbl Flour and cook for 2 minutes, making a roux. Add 1 Cup Beef Broth in a steady stream whisking continuously until it boils. Reduce heat and simmer, stirring occasionally, for 3 minutes. Remove from heat and keep warm.
Cube 1 lb Beef Sirloin (or Tenderloin) to 1/2" cubes. Season with S&P. Using a heavy skillet over moderately high heat, melt 1 Tbl Unsalted Butter in 1 Tbl Olive Oil. Add 1/2 of the beef and cook, turning once, until browned on both sides. Remove with a slotted spoon and place on platter. Cook the remaining half of the beef the same way using butter and oil if needed. Remove with slotted spoon and place on platter.
In same skillet, add 1 Tbl Unsalted Butter & 1 Tbl Olive Oil. Add 1/2 Cup Thinly Sliced Shallots and cook stirring occasionally for about 3 minutes until golden brown. To this add 3/4 lb of Quartered Cremini Mushrooms and cook stirring occasionally until liquid has evaporated and mushrooms have browned about 8-10 minutes. Return meat and its juices to pan. Warm and place on platter.
Reheat sauce over low heat and whisk in 3 Tbl Sour Cream, 1 tsp Dijon Mustard, 2 Tbl Fresh Dill, 1/2 tsp Salt and 1/4 tsp Pepper. DO NOT let sauce boil. Pour sauce over meat and serve over hot noodles.
What a treat! This is a delicious meal in Fall or Winter. Serve with Spinach Salad and Warm Marbled Rye, sliced to order.

NOTE: GF, use either corn starch or GF Flour for thickening and GF Pasta.

Mom, Will You Make Stew?

I have only made stew a handful of times. It's mostly because I don't like the way my sauce seems to always turn out a wimpy brown color that looks to lack flavor and body. Out of the blue my son asked if I would make stew. Since he was off today and we were going grocery shopping, I decided to get what I needed. Here are some photos of the steps for the stew I created.

Heat oil and butter together over medium heat. Cube sirlion cut to a consistant size, pictures here 1/2 " cubes.
Toss 1/2 the meat in flour seasoned with S&P and immediately add to hot pan. Stir to brown all sides.  Add cooked meat to a bowl and work on the second batch. When meat is done browning, add pearl onions and cook for 5 minutes stirring often. Add 2 pressed garlic cloves and cook for a few minutes. De-glaze pan with red wine and continue to cook for about 6 minutes. It should be a rich color and begin to thicken. 


Add 2 1/2 cups beef broth and return meat to the pan. Season with a bay leaf, fresh thyme sprigs and S&P if needed. Cook uncovered for 45-60 minutes, cover for the last 15 minutes. Meat should be tender.
Add new potatoes cut into 8ths and raw carrots. Cook til just done, about 20 minutes. 








Serve hot with glass of red wine and crusty bread.