Grilled meat steak and vegetables on grill

Cowboy steak on the grill our tips and recipes

Grilled cowboy steak will be the king of your outdoor meal. This is a steak made from the most marbled part of the carcass-the thick edge. It turns out to be tender, juicy, but at the same time, with a rich taste of high-quality marble beef. It is not difficult to prepare it delicious. You just need to carefully follow the recipe and feel when the dish has already revealed all its tastes. Cowboy steak on the grill our tips and recipes.

Cowboy steak is a rib eye on the bone. The rib bone is not as short as in rib steak, and not as long as in tomahawk steak. The bone gives this steak a special nutty taste and aroma. Since the cut of the thick edge has a high marbling, steaks from it are very juicy. During frying, the fat veins melt, softening the fibers. In addition to this, the preparation follows the fermentation technology for such beef. The meat is aged wet or dry, after which it can be cooked. This is how all the shades of aroma and taste are revealed.

To cook cowboy steak on the grill tasty and correctly, you need to be careful. It is not difficult to fry it, but you need not overexpose it on the grill or in the marinade, do not pierce it while turning it over, and do not hurry, giving time to rest. If you do everything according to the recipe, you will get a delicious, balanced dish that preserves all the advantages of a premium steak.

Cowboy steak on the grill
Cowboy steak on the grill

If you have an electric or gas grill, just set the appropriate modes. For example, you can heat a surface and then turn off one burner. Fast roasting on high heat is necessary in order to fry the steak to a beautiful crust. A zone of indirect heating – to bring the internal temperature of the steak to the desired level. It is important that the meat near the bone is also properly cooked.

As for the marinade, it is not necessary to use it. There are two reasons for this. First, premium marbled meat, moreover aged, does not need to be softened. And second, cowboy steak has its own rich beef flavor with nutty notes thanks to the bone. There is no need to add flavor saturation to this meat. If you still decide to marinate a steak, at least in order to cook something new, then use simple and elegant marinades. For example, based on olive oil and dry red wine.

For this recipe, prepare the marinade. Mix the crushed garlic, chili powder and a little chipotle seasoning. Chipotle is a crushed smoked red jalapeno pepper.

Add a little black pepper to the marinade and pour in the oil. Use avocado oil. And if there is no such thing, replace it with grape or olive oil. The oil needs so much that the marinade is porridge-like. Rub this mixture on all sides of the steak and leave to marinate for 15 minutes. Then remove the remaining marinade so that they do not burn on the grill, rub the meat with sea salt or any other coarse salt and put it on the hot grill.
It takes a little longer for a steak with a bone to fry than for a boneless one. Fry for 3-4 minutes on each side. And then bring to a low or medium degree of roasting in the zone of indirect heating. This may take about another 5 minutes on each side. Let the meat rest for about 15 minutes under foil and serve it with grilled vegetables. In this combination, excessive fat content of meat is neutralized and the dish is balanced. Cowboy steak on the grill our tips and recipes.

Cowboy steak on the grill
Cowboy steak on the grill

Another way to cook a cowboy steak on the grill is to simmer the meat for a long time in the zone of indirect heating. Take the prepared steak and rub it with salt and pepper. Salt is better to take sea salt, and pepper-freshly ground. Put the meat on a low heat and cook for about 25 minutes, turning occasionally. Use forceps for meat, so as not to damage its integrity and not to lose valuable juice. Then transfer to a high heat and bake for 3 minutes on each side. Grills may differ slightly from each other, so check the readiness with a thermometer.

Put the finished steak on a plate and generously sprinkle with finely chopped herbs. Cover with foil and serve 10 minutes later.