It’s steak grilling season. Particularly Grilled Cowboy Steak! To prepare one of the most exquisite meals of the grilling season, our Port-De-Paix Steak seasoning certainly did not let us down when it came to preparing one of the most delicious steak dinners that can be prepared with just one ingredient.
A recipe for a juicy and delicious steak would be essential to the completion of the summer season. This grilled cowboy steak only requires one basic ingredient, and that is all that is required to make a steak that is tasty and juicy.
Grilled Cowboy Steak
From juicy burgers to steaks, beef is our go-to protein for grilling, and there is nothing more effective than turning up the grill for a summer picnic to bring people together. One of the most effective methods for cooking beef is by grilling it.
The (smoky) grilled or slightly charred flavor that comes from grilling is something that we enjoy, and this method results in a steak that is both tender and juicy. The preparation of this cowboy steak at home is comparable to the steaks that are served at your favorite restaurant – our method is also very simple.
As we all can agree, for some reason, grilling everything makes it taste better than it would otherwise. If you are a novice to grilling, this recipe is a fantastic place to start because it is both simple and enjoyable.
Those who are not familiar with cowboy steak should know that it is simply a bone-in ribeye steak that has been slaughtered differently. The short bone that’s exposed is usually around 5 inches, as this is what makes this bone-in ribeye stand out from other ribeye cuts.
In order to provide a distinctive appearance, the bone in a cowboy steak is often French trimmed; however, there are some variations that are available that are untrimmed or partially trimmed.
The term “Cowboy Steak” was originally used to refer to cuts of beef that were considered to be particularly substantial, such as the porterhouse steak, t-bone steak, strip, and ribeye steak. A ribeye steak with a short bone is the most common type of steak that is referred to as a “cowboy steak” nowadays.
Despite the fact that some people admire the name and its long and memorable history.
Some individuals say that the name is nothing more than a marketing tactic for the bone-in ribeye, which is used as a way to separate this particular cut from others at retail and dining facilities. It goes without saying that when it is served on a platter, it is something that is absolutely astonishing.
How To Pick A Good Cowboy Steak?
A cowboy steak can range from $36-$50 depending on the size. Considering that you are going to be making an investment in this mouthwatering steak, you will want to be certain that you select a cowboy steak that is of high quality. I, on the other hand, prefer to keep an eye out for the color and the marbling.
These are two aspects that I find fascinating and will make a difference in the tenderness and juiciness of the steak.
Steak Color. Colors should be even or as even as possible. IF you are you able to, inspect the steak from top to bottom to make to make sure there are no visible “spots”.
Fat marbling. You want to pick a cut of beef with white flecks of fat throughout the bright red meat. Look for a large white line throughout the steak.
Cowboy Steak Cooking Tips
Steak temperature: An instant-read thermometer should test the steak’s internal temperature: 125 F for rare, 135 F for medium-rare, or 145 F for medium. The steak will continue to cook and gain 5–10 degrees while resting after being grilled.
As the steak cooks, the muscle fibers within it get more tense, and the juices that are contained within it are forced to rise to the surface. The muscle fibers in the steak are able to relax and the seasoned juices are able to redistribute themselves throughout the entire steak when the steak is allowed to rest.
Bring the steak to room temperature before cooking: Room-temperature cowboy steaks cook best. For best results, let the steak reach room temperature, especially after seasoning with our Port-De-Paix Steak seasoning blend. This will allow the spice and natural fluids to run through the steak, making it soft and juicy.
Pat dry before seasoning: As you know before we cook or grill our meat, we always make sure to carefully clean it. Refer to our recipe for poulet en sauce for further information regarding the process by which we clean our meat.
When patting the steaks, we strongly suggest that you make every effort to eliminate any excess moisture that may be present on the surface of the steaks. If there is an excessive amount of water on the surface of the meat, this may prevent it from browning, which could result in your steak not browning during the cooking process.
In addition, wiping the water with a clean towel will help the oil adhere to the surface, which will promote browning and increase the likelihood that the seasoning will remain in place.
Frequently Asked Questions (FAQ):
Cowboy steaks are bone-in ribeyes from cow rib primals. Cowboy steaks have 5-inch bones, unlike other steak cuts.
Cowboy steak and tomahawk steak are the same but butchered differently. Bone length is the key difference.
Cowboy steaks are more expensive because butchers have to work harder to make the cut just right. It costs more than ribeye or a T-bone steak because it requires more attention. Not to mention, people adore its plated appearance, thus it’s pricier.
More Steak Recipes You’ll Love
Steak Au Poivre With Cream Sauce
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The Best Grilled Steak Recipe
Equipment
- Outdoor Grill
Ingredients
- 2½ lbs. Cowboy Steak
- 3 Tbsp. Port-De-Paix Seasoning
- 4 Tbsp. Unsalted Butter
- 1 Tbsp. Parsley Flakes
Instructions
- Prepare The Cowboy Steak: Wash and dry the cowboy steak after removing it from the package. Season the steak thoroughly with our Por-De-Paix Seasoning. Add extra if needed. Season steak on top, bottom, and sides. Let the steak marinade at room temperature for an hour before grilling. Make Herb Butter: Mix butter, honey mustard, parsley flakes, and salt in a small bowl. Mix thoroughly and set aside. Prepare The Outdoor Grill: Set up the outdoor grill for medium-high heat. It’s best to prepare direct and indirect heat sections for a fully properly cooked steak.
- Grill The Steak: Place steak directly over heat on the grill. Cover and grill 5-10 minutes or until golden. Grill the steak on the side using the same method.Grill, Add The Herb Butter& Serve: Transfer the steak to indirect heat. Add herb butter. Cover and grill, flipping halfway and adding herb butter until the steak is grilled/cooked to your desired doneness. The center of a medium-rare steak reads 125–130°F on an instant-read thermometer. Place the cowboy steak on a clean cutting board and rest 10 minutes before slicing and serving.
Paula says
My mouth was watering just looking at the photos of this delicious steak, and I wondered if I could pull it off. Was not disappointed, this tasted every bit as good as it looks!
Mirlene says
Thank you very much, Paula!
Charah says
This recipe is perfect, I love this, my family love this! Thanks for sharing this steak recipe
Mirlene says
Thank you very much, Charah!
Irena says
Thanks for all the tips on how to cook such a big steak, I was always a little intimidated cooking a steak with he bone in so this was very useful. I love the look of the steak rub but don’t have this brand over here so I looked up the ingredients and blended my own seasoning as close to that one as possible. Delicious!
Justine says
Holy cow, now THIS is a steak! It came out perfect!
Mirlene says
Thank you!
Lauren Vavala says
My husband followed this recipe and his steak came out perfect! I tried a bite and agree – this recipe is really good!
Mirlene says
Thank you, Lauren!