How about this delicious looking steak for dinner tonight?
It all begins with this beautiful cut of beef that comes from the rib section. I know, it looks intimidating. After all this is quite an investment. You’re probably thinking, “What if I don’t cook it properly, this was an expensive piece of meat”. That’s what I thought the first time I made the decision to give this a try. Never fear, with a few simple steps you’ll feel like your at a steakhouse tonight.
Cowboy steak, also known as bone-in rib eye, is cut from the marbled rib section, which makes for a more tender and flavorful cut of beef. The more marbling (streaks of fat within the muscle), the better the flavor. Ask your butcher to cut it 1 1/2 – 2 inches thick. By doing so, this will allow you to achieve a perfect char on the outside without over cooking the center. The ideal doneness for a bone-in rib eye is medium rare or 125 degrees. It will have a nice dark crust on the outside and it will have a rosy, pink center. If you typically like your steak more done, I beg of you, for this particular cut, give medium rare a chance. But, if you must, you can leave it on the grill until it is 130 degrees for medium. If you cook it past that, it’s going to be like shoe leather! Yuk!!!
A rib eye is perfect for grilling. The best way is to sear the beef on high heat and then finish over a medium-low heat. You’ve probably seen the method where you cook it on medium low and then sear. That’s a great way to reheat this brontosaurus, but trust me on this…you definitely want to sear first.
You’ve got your 1 1/2 inch thick bone-in rib eye with great marbling, now what? First of all you need to season your beef. Be sure to be liberal with the seasoning. This is a thick cut, so you’ll need enough seasoning for it to be able to completely permeate. Next, place the steak on a rack and let it sit at room temperature for at least an hour. This makes sure the steak will cook evenly and have a pink, juicy center. If the center is still cold when you put the steak on the grill, you’ll have a charred outside and mostly gray meat inside.
We’re ready, let’s do this thang! (Those potatoes are just a teaser…I’ll post the recipe for the twice baked potatoes later.)
While your steak comes up to room temperature, fire up that grill and get it steaming hot. Sear your steak 2-3 minutes on each side until you have a nice char, remove it, and lower the temperature to medium-low. Put your steak back on the grill and flip after about 4 minutes. Cook an additional 4-6 minutes until the internal temperature reads 120 degrees. This will carry over to 125 degrees as the steak rests. I highly recommend using a meat thermometer. This will ensure that you get it perfect every time.
The next step is VERY important. You’ve done everything perfectly up to this point, don’t blow it now by cutting right into that delicious looking steak. Put it on a rack in order to preserve the steak’s crisp crust, and let it rest for 15 minutes. If the steak doesn’t have enough time to reabsorb all of it’s flavorful juices, when you cut into it, it will bleed all over your plate… and that’s kind of gross! So, give your steak a little “me” time, you’ll be glad you did.
You did it! Just look at that nice crunchy crust on the outside and that juicy pink center. All that is left to do is dig in and prepare for the coming meat coma. It’s going to be so worth it!
- 1 Tbsp salt
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp coarsely cracked black pepper
- 1 tsp dried thyme
- 1 tsp finely ground coffee
- 4 1 pound bone-in rib eye steaks (each about 1 1/2-2 inches thick)
- High heat oil, for brushing such as canola, grapeseed, or vegetable
- Mix salt, paprika, garlic powder, pepper, thyme, and coffee together
- Sprinkle spice rub over both sides of steaks
- Put steaks on a rack and let stand at room temperature for 1 hour
- Turn grill to high heat and brush with oil
- Sear steaks 2-3 minutes on each side
- Remove steaks from grill and lower temperature to medium-low
- Put steaks back on and flip after 4 minutes
- Cook another 4-6 minutes until internal temperature reaches 120 degrees for medium rare or 130 degrees for medium
- Let steaks rest 15 minutes
- A little compound butter on top while it rests can never hurt! It makes a great dipping sauce.