Cowboy Rib-eye - Best Steak I've Ever Had

Griffin

Drool, drool. Another fantastic cook Jim.

You have not worn out your welcome at all (as seen by all the responses here). Sometimes you won't get a lot of feedback depending on when you post your cook, or howmany other cooks have been posted. Me? I don't hardly get on here during the weekend, so come Monday I have a lot of posts to catch up on.

jfm0830

erniemcclain said:

I have a question, when you start with such a fabulous steak, why do people in general use so many things for a rub?  When it comes to beef, I personally love the taste.  If that were my steak, give me some salt and pepper.  End of story.  This is not a knock against you but a question in general. 

Not taking it at all personally, since it was the best steak that has crossed these lips. Everybody has their likes and dislikes. I have made 3 different recipes for Cowboy Steak and they have all used salt & pepper plus 2-3 other spices. Part of the reason for the rub in this recipe is to give the steak a bit of a crust. One of the spices has always been cumin-which is one of my favorite spices. You could definitely taste it in here. In these days of 20 spice spice rubs, I tend to look at a 4-5 spice rub (S&P included) as a simple rub. But that is what is so great about this hobby, there are endless variations to try.

LongboardR

That looks perfect...absolutely perfect!

hartofatiger

ANOTHER BEAUTY!

Bjorg

That looks fantastic!

SMITTYtheSMOKER

Nothing like a big chunk of beef on the Egg.

 

That looks amazing...nice work. 

 

Kudos to the chef.

NecessaryIndulg

Gorgeous!  :-bd

billyray

NecessaryIndulg Kristi, I'm going to be doing your shrimp cilantro tomorrow night. I'll change it up a bit by marinating the shrimp for a little extra heat. Give this a try sometime.

1/4 cup EVO

1 tsp kosher salt

1 tsp granulated garlic

1/2 tsp ground black pepper

1/2 tsp cayenne pepper

Mix all together and add the shrimp and coat, cover and refrigerate for 1 hour.

 

NecessaryIndulg

billyray said:

NecessaryIndulg Kristi, I'm going to be doing your shrimp cilantro tomorrow night. I'll change it up a bit by marinating the shrimp for a little extra heat. Give this a try sometime.

1/4 cup EVO

1 tsp kosher salt

1 tsp granulated garlic

1/2 tsp ground black pepper

1/2 tsp cayenne pepper

Mix all together and add the shrimp and coat, cover and refrigerate for 1 hour.

 

Sounds awesome, nothing wrong with a little heat!  Can't wait to see you pictures! 

billyray

NecessaryIndulg said:

billyray said:

NecessaryIndulg Kristi, I'm going to be doing your shrimp cilantro tomorrow night. I'll change it up a bit by marinating the shrimp for a little extra heat. Give this a try sometime.

1/4 cup EVO

1 tsp kosher salt

1 tsp granulated garlic

1/2 tsp ground black pepper

1/2 tsp cayenne pepper

Mix all together and add the shrimp and coat, cover and refrigerate for 1 hour.

 

Sounds awesome, nothing wrong with a little heat!  Can't wait to see you pictures! 

Here's what the shrimp look like when done as appetizers.

nolaegghead

look good, billyray

SamFerrise

I doubt any chuck wagon chef ever cooked such a great looking steak.  AWESOME!! 

SaltySam

This thread is so good.  Hopefully you don't mind the bump.

I just got through an hour-long conversation with a student of mine about the BGE.  I was supposed to be leading a one-on-one review session, but we got sidetracked big time.  I told him everything about mine, how it works, how well it holds temperatures, versatile temp ranges, etc.  He asked "What kind of stuff can you make on it?" 

So, I searched for "Cowboy Ribeye" and called up this thread.  He was sold immediately. 

500

=D> ^:)^ :-bd

jfm0830

Thanks @SaltySam. I don't mind the bump other than I suddenly crave one of those bad boys now. I must also say your school sounds like more fun than any school I ever attended.

JRWhitee

That thing is a couple ounces short of being a prime rib!

caliking

I almost passed out when I saw that last shot of a bite of that steak. Incredible!

jbates67

My knees got weak.....and I'm drooling. Dang you Griff....

SPRIGS

Outstanding! I'm hungry again!!!

Central_Bama_Egger

I'm seriously envious of that steak. Wow. ^:)^

henapple

At what point does a steak become a roast? Nice.

SaltySam

If anyone is watching BBQ Pitmasters right now, they are showing the Texas episode with brisket and Cowboy Steaks.  The three contestants couldn't hold a candle to this one. 

jfm0830

Thanks again, the second time around, for all the kind words. I really can't believe this thread has risen from the dead after all that time. The only thing is I now have a craving to make some of those again myself. To those of you who compared it to a prime rib, that is quite true. On the inside it eats like a prime rib, on the outside it has the sear of a steak.

jlsm

Jim, I now know what to get to impress an in-law coming next month. That sucker would feed four with sides, right? And where did you get the half-moon grill? Looks perfect for steaks. (Reverse sear makes me a little nervous, too.)

chainsaw19

Looks amazing, thank you for sharing.

Grambler

This is one of those cooks that I love to see come back up. Looks fantastic.

Parallel

LOL... man... I could use some steak and eggs right about now.

jfm0830

jlsm said:

.... That sucker would feed four with sides, right? And where did you get the half-moon grill? Looks perfect for steaks. (Reverse sear makes me a little nervous, too.)

@jlsn Those steaks were just over 2 pounds each including the bone. When I made them again a week later for my dad's birthday, I cooked 2. I think one might be too little for four people. They were so good there wasn't too much in the way of leftovers. What leftovers there were, I sent home with my parents who told me they reheated wonderfully. One tip I will give you is: if you do get more than one steak, make sure they come from the same piece of meat and adjacent ribs. About three years ago I made three of these bad boys, and one of them ended up being from a different rib of a different animal and it took longer to cook than the other two steaks. I got to know my Butcher, and he now just cuts me two fresh pieces from adjacent ribs whenever I buy these.

As for the half-moon raised grid, it is a BGE standard EggCessory. Most of the BGE dealers around here seem to stock them. One thing I will mention to you Is the size of the raised grid is about 15 inches not the full 18 inch diameter of the Large Egg. This is in case the main grate is at the gasket level and the raised part ends up in the dome. Two of these steaks do fit on the raised grid but it is close quarters.

six_egg

That steak is EPIC. IMO if it is not ribeye you can keep it. I eat others but nothing can beat a bone ribeye

LLambeth

Can't wait to try it this weekend !!