Ever tried cowboy steak?
Its a beef rib-eye steak thats Frenched so the bone sticks out.
Sear it first, then finish on low heat.
Ciara Kehoe
Serve with a spicy herb and garlic chimichurri sauce.
What is Cowboy Steak?
So that if you were the cowboy eating this steak, you could just hold it by the bone.
Ciara Kehoe
(So, cowboys don’t use forks and knives?)
Or maybe it’s just a marketing ploy to sell more steak.
Why Cowboy Steak?
Ciara Kehoe
We marinated the steak in, and served it with, an Argentineanchimichurrisauce.
Appropriate because, as you know, Argentina is home to the famed gauchos, South American cowboys.
Troubleshooting Tips for Cooking the Steak
More Steak Recipes to Try!
Ciara Kehoe
Best to get a bone-in cut for the best flavor.
Stir in the vinegar, oil, salt, pepper, and red pepper flakes.
Set aside two thirds of the sauce for serving with the steak.
Ciara Kehoe
(Cover with plastic wrap and let sit at room temperature while you cook the steak).
Use the remaining third of the sauce for the marinade.
Place steak in a bowl or large zip-top bag.
Ciara Kehoe
Take about a third of the prepared chimichurri sauce and coat the steak.
Cover completely with plastic wrap or remove air from zip-top bag and close securely.
Let steak marinate for several hours.
Right before cooking, wipe off marinade from steak and sprinkle steak generously with salt and pepper.
Brush grill grates with vegetable oil.
Place steak first on the side of the grill with high, direct heat, so that it sears.
Grill for a minute or two on each side, enough to brown the meat.
Then transfer the steak to the indirect heat side of the grill.
Cover the grill, have a go at maintain a grill temperature of 350F.
Cook for 5-10 minutes (or more) until the steak is cooked to your desired level of doneness.
you’re free to use thefinger testto check for doneness, or ameat thermometer.
For rare, pull the meat off the grill at an internal temp of 120F.
For medium rare, 125 to 130F.
Remove the meat to a plate and cover with aluminum foil.
Let rest for 5 minutes before serving.
Stovetop/Oven Instructions:
Preheat oven to 350F.
Heat a large cast iron skillet on medium high to high heat.
Hold the steak fat-side down to render a little of the fat into the pan.
Then, sear each side until nicely browned, about a minute or two each.
it’s possible for you to use thefinger testto check for doneness, or a meat thermometer.
For rare, pull the meat out of the oven at an internal temp of 120F.
For medium rare, 125 to 130F.
Remove the meat to a plate and cover with aluminum foil.
Let rest for 5 to 10 minutes before serving.
Serve the steak with the remaining chimichurri sauce on the side.
