Reviews Add Rating & Review
Back to Grilled Cowboy Steak All Reviews for Grilled Cowboy Steak - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Grilled Cowboy Steak Credit: Bryan Gardner Recipe Summary Servings: 2
Ingredients Ingredient Checklist 1 2-pound bone-in rib-eye steak, about 2 1/2 inches thick, frenched Coarse salt Freshly ground black pepper Safflower oil or other neutral-tasting oil
Gallery Grilled Cowboy Steak Credit: Bryan Gardner
Recipe Summary Servings: 2
Gallery
Grilled Cowboy Steak Credit: Bryan Gardner
Grilled Cowboy Steak
Credit: Bryan Gardner
Grilled Cowboy Steak
Recipe Summary Servings: 2
Recipe Summary
Servings: 2
Servings: 2
2
Ingredients
Ingredients
- 1 2-pound bone-in rib-eye steak, about 2 1/2 inches thick, frenched Coarse salt Freshly ground black pepper Safflower oil or other neutral-tasting oil
Directions
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.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Grilled Cowboy Steak
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Grilled Cowboy Steak
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
