No ImageCowboy Steak with Chimichurri Sauce

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  1. Steve

    I like to ‘reverse-sear’ large cuts like this.

    After seasoning the cut, I use my pellet smoker to cook the meat at a 250 degrees until done. (125 internal temp). I use a bluetooth temp probe to monitor the progress. You can do this in a regular oven too.

    Once done there are two ways to provide that Maillard reaction, 1-use a preheated (screaming hot) cast iron pan to sear, or 2-use a Searzall to get that caramelized surface.

  2. Kimber Blackmore Barnett

    Whether I’ve lived in NC, MS, MD, DE, TX, or MI, “cowboy ribeye” always referred to a bone-in rib-eye. Maybe someone in OK just decided to make up something new, or didn’t know the term already existed with a specific meaning?

  3. James

    Hi Guys
    In Australia we have been cooking ribeye on the bone ” cowboy steak ” as you call them for years. All I do is rub them with garlic and olive oil salt and pepper. Place them on a hot grill basting with the garlic and oil as you cook them. I find the best taste is on a char grill.
    Cheers James

  4. Cactus Wren

    Arizona’s own James Cook, author of “Arizona 101: An Irreverent Guide for New Arrivals”, describes a “cowboy steak” as involving — as this does — a chunk of meat that would feed a family of six the week before payday. And cowboy steaks are authentic, inasmuch as beef is the most easily accessible protein source in cowboy country: “Never mind sending to town for Chinese or lamb chops, just slice up a cow and eat.”

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  5. Jane

    Yep, they call them cowboy steaks here in eastern Mass, too…we had one last night, and cooked it using the reverse sear method, which could be done in the oven/cast iron pan, or on the grill. Originally I did this with a thick strip steak, but we tried a cowboy/ribeye last night and OH MY, it was good!

    Low and slow on that big steak until it reaches a temp. of 90-95. (how much do I love thermometers? ) Then, if you are indoors, sear in a hot cast iron pan for two minutes per side and then let rest for ten mins, at least. On the grill, low or indirect until 90 degrees, then crank that puppy up and sear for approx the same time as in a cast iron pan. Use your instant read!

    The steak is pink to the edge, no gray edge, and ooooh, so juicy and tender!

    One step I must share: dry brining, or salting pre-cooking. You must must must have at least 40 mins before cooking to dry brine, or it just won’t work. Heavily salt and pepper your steak before grilling and let it hang out on the counter for about an hour. The salt will draw out moisture, yes, but then it will reabsorb most of it. Wipe off most of the salt, massage with a little olive oil, and grill as above.

    Well, that’s my two cents! OK, four.

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