GRILLED COWBOY STEAK
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 4
Steps:
- Let steak rest at room temperature about 1 hour. Preheat oven to 425 degrees. Heat a grill pan to medium-high. (For cooking steak entirely on a gas grill, see step 3.)
- Pat steak dry with paper towels. Season steak generously with salt and pepper. Cover exposed bone with foil to prevent browning. Drizzle safflower oil over steak, rub to coat, and place on grill pan. Grill for about 5 minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat. Transfer steak to a baking sheet fitted with a wire rack and finish cooking in oven until steak reaches 125 degrees for medium-rare, 12 to 14 minutes. Remove steak from oven and let rest 10 minutes before slicing and serving.
- Alternately, if using a gas grill: Let steak rest at room temperature about 1 hour. Pat steak dry with paper towels. Heat grill to medium-high. When grill is hot, scrub with grill brush and sweep lightly with oil. Season both sides of steak generously with salt and pepper, cover exposed bone with foil to prevent browning, and place on grill. Cover, and grill over direct heat about 5 minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat. Move to indirect heat and continue cooking 6 to 7 minutes more per side, flipping once, for medium-rare (125 degrees on an instant-read thermometer). Remove from grill and let rest 10 minutes before slicing and serving.
DRUMMOND GRILLED RIB-EYES
Provided by Ree Drummond : Food Network
Categories main-dish
Time 15m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Prepare a grill or grill pan for medium-high heat.
- Put the steaks on a platter and brush one side with half of the melted butter. Sprinkle on half of the seasoned salt, lemon and pepper seasoning and garlic salt.
- Grill the steaks seasoning-side down for 2 minutes. Brush the top side with the remaining butter and sprinkle on the remaining seasoned salt, lemon and pepper seasoning and garlic salt. Flip the steaks and cook on the other side for 2 minutes for rare. (For medium-rare, cook 3 minutes per side.) Remove to a platter and rest for 5 minutes before serving.
ROBB WALSH'S BARBECUED COWBOY STEAKS
Based on a recipe from the July 2003 issue of Bon Appetit, and is its cover photo. Robb Walsh is the author of Legends of Texas Barbecue Cookbook, and is based in Houston, Texas. The intro says, "Want to cook like a real Texas cowboy? This is the recipe for you. Adapted from a method found at Cooper's Old Time Pit Bar-B-Que in the Hill Country town of Llano, Walsh's homage to the range involves grilling the meat over mesquite coals and chips. The result is a profound experience in smoky flavor -- and history. 'Mesquite grows as thorny scrub all over Texas....It's basically a nuisance, so cooks are happy to use it for grilling and smoking.'" Further, "Those with Texas-size appetites will require an entire steak; for most others -- even the heartiest of meat lovers -- half of one of these rib steaks is probably plenty." Naturally, my DH loves this recipe! :) Prep time includes the 30 minutes to soak the mesquite or hickory wood smoke chips and the one hour standing time.
Provided by mersaydees
Categories < 4 Hours
Time 2h5m
Yield 4-8 serving(s)
Number Of Ingredients 9
Steps:
- In small bowl, make spice rub by combining first 6 ingredients.
- Sprinkle spice rub over both sides of steaks, pressing to adhere.
- Allow steaks to stand at room temperature 1 hour.
- Spread entire contents of mesquite chunks bag over 2/3 of bottom rack and prepare barbecue at medium-high heat.
- Grill steaks over mesquite until brown on both sides, about 2 minutes per side.
- Remove steaks from grill.
- Allow mesquite chunks to burn until only gray ash remains.
- Drain wood chips; scatter over mesquite.
- Return steaks to cooler part of grill, i.e., not over mesquite.
- Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks reast 5 minutes before serving.
Nutrition Facts : Calories 6.2, Fat 0.1, Sodium 1744.9, Carbohydrate 1.4, Fiber 0.5, Sugar 0.2, Protein 0.3
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