"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.

Grilling a Steak

Grilling a steak properly isn't difficult, but rather a change in how you do it and committing to only grilling this way.
This steak was grilled on an infrared grill so the cooking times were shorter than a gas grill.  Preheat grill to high heat for 10 minutes.  Lightly clean the grates with a wire brush.  Some of the seasoning that has built up on the grates should be left and keeps the meat from sticking.  Pictured is a 2" thick Sirloin Steak, about $14.00.  I removed it from the refrigerator and marinated it for about 1 hour.  At the very least, let the steak, warm up to room temperature for about an hour and salt and pepper it before grilling if you didn't marinate.
Place the meat on the grill at a diagonal to the grate.  Flip it over after 4-5 minutes keeping it at a diagonal.  Cook for 4-5 minutes.  Now when you flip it you are also going to also rotate 90 degrees.  Cook for 3-4 minutes.  On the next flip, do not rotate it.  That should give you the diagonal grill marks that are so appetizing when you eat out.   Grilling takes practice.  One person in the house should do all of the grilling.  I used to do it but as my husband took over the task.  He is quite good now and although he thought caring about the grill marks was a waste of time at first, he has grown to love the perfection of it all.  Let the meat rest for 10 minutes before slicing it so you don't lose all of the juices.  Cut thin and on the angle against the grain of the meat.  Thinly sliced meat is always more tender.  FYI, this was cooked to medium rare which is the way we prefer steak.  We served this with the Dauphine Potatoes and a fresh vegetables.