Barbecued Cowboy Steaks Recipes

GRILLED COWBOY STEAK

Steps:

• Let steak rest at room temperature about 1 hour. Preheat oven to 425 degrees. Heat a grill pan to medium-high. (For cooking steak entirely on a gas grill, see step 3.)
• Pat steak dry with paper towels. Season steak generously with salt and pepper. Cover exposed bone with foil to prevent browning. Drizzle safflower oil over steak, rub to coat, and place on grill pan. Grill for about 5 minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat. Transfer steak to a baking sheet fitted with a wire rack and finish cooking in oven until steak reaches 125 degrees for medium-rare, 12 to 14 minutes. Remove steak from oven and let rest 10 minutes before slicing and serving.
• Alternately, if using a gas grill: Let steak rest at room temperature about 1 hour. Pat steak dry with paper towels. Heat grill to medium-high. When grill is hot, scrub with grill brush and sweep lightly with oil. Season both sides of steak generously with salt and pepper, cover exposed bone with foil to prevent browning, and place on grill. Cover, and grill over direct heat about 5 minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat. Move to indirect heat and continue cooking 6 to 7 minutes more per side, flipping once, for medium-rare (125 degrees on an instant-read thermometer). Remove from grill and let rest 10 minutes before slicing and serving.

COWBOY STEAK

Steps:

• Set the steaks out at room temperature for 30 minutes prior to grilling.
• Prepare a gas or charcoal grill and bring to medium-high heat. To test whether or not your grill is hot enough, (carefully) hold your hand about 6" from the grate. It should be so hot, that you have to move it by the count of 3.
• While you're waiting on the grill to come to temperature, season the steaks liberally with the salt and pepper on both sides and all around the edges. Pat to adhere.
• Add the steaks to the hot grill. For medium-rare, cook over direct heat for 4 minutes on each side, turning only once throughout the entire cooking process. Watch for flare-ups. Your goal internal temperature is 130°.
• Set the steaks aside and allow to rest for 5-10 minutes, serve and enjoy.

ROBB WALSH'S BARBECUED COWBOY STEAKS

Steps:

• In small bowl, make spice rub by combining first 6 ingredients.
• Sprinkle spice rub over both sides of steaks, pressing to adhere.
• Allow steaks to stand at room temperature 1 hour.
• Spread entire contents of mesquite chunks bag over 2/3 of bottom rack and prepare barbecue at medium-high heat.
• Grill steaks over mesquite until brown on both sides, about 2 minutes per side.
• Remove steaks from grill.
• Allow mesquite chunks to burn until only gray ash remains.
• Drain wood chips; scatter over mesquite.
• Return steaks to cooler part of grill, i.e., not over mesquite.
• Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks reast 5 minutes before serving.