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Cowboy Steak (3" thick)

Harry
Harry Posts: 58
edited November -0001 in EggHead Forum
My butcher, who always has great steaks, has what he calls "cowboy" steaks. They are about 3" thick.

How would one go about cooking those?
Thanks
Harry
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Comments

  • thirdeye
    thirdeye Posts: 7,428
    I like anything with "cowboy" in the name. :laugh:

    Are these rib chops with the full length bone attached? At any rate, I would go with a simple seasoning of sea salt, black pepper and a pinch of cayenne, then cook over a medium fire until the internal passes 100°. Then remove the steak, and tent it with foil.....meanwhile, ramp up the cooker to about 500+°, then do an end sear until the internal reaches 125° for medium rare.

    9b42260f.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Harry
    Harry Posts: 58
    Thanks - that makes sense. I'll give it a try.
    Harry
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  • Klag
    Klag Posts: 208
    Yep, cowboy steak is bone-in ribeye. LOVE EM! One of my favorite cuts... That's my favorite pork chop cut too, rib chops.

    Use thirdeye's method or TREX.

    Get pictures! :)

    YUM!!
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