WHAT IS A COWBOY STEAK?
A cowboy cut steak is a thick, bone-in beef ribeye steak cut from the rib primal cut, which is located beneath the front section of the animal’s backbone.
It is typically over two inches thick and weighs slightly more than two pounds.
It has a lot of marbling, which comes from the longissimus dorsi muscle, also known as the eye of the ribeye, which is the second most tender muscle in a steer. As a result, the cut is tender, juicy, and flavorful.
WHY IS IT CALLED COWBOY STEAK?
There is no conclusive answer. Popular folklore explanations differ.
Some say it’s big enough to satisfy a cowboy’s voracious appetite, while others say a cowboy can easily hold it by the bone and bite into it.
Nobody knows for sure. To add to the confusion, other names for it include rugged cowboy and Delmonico (even though the latter is boneless, otherwise almost the same cut).
HOW TO COOK COWBOY STEAK
Cowboy steaks, like ribeyes, can be cooked in the oven, on the grill, or on the stove. Here’s how to get the steak ready to cook:
- Remove it from the fridge an hour ahead of time to bring it closer to room temperature for even cooking.
- To remove excess moisture that could interfere with searing, pat the steak dry with paper towels.
- Rub the steak with a high-temperature oil, such as canola, sunflower, or refined olive oil.
- Season the steak liberally with salt, pepper, and any dry rub seasonings you’re using.
WHY COWBOY STEAK? BONE-IN FLAVOR!
In any case, we enjoy cooking bone-in meat for the flavor, and this is a particularly flavorful cut. We marinate the steak in an Argentine chimichurri sauce and serve it with it.
Appropriate because, as you may know, Argentina is home to the world-famous gauchos, or South American cowboys.
Have you ever tried making a cowboy steak? If so, what is your preferred method? Please tell us in the comments.
HOW TO PICK THE PERFECT RIBEYE
You’ve probably noticed that the same cut of beef comes in multiple grades with vastly different price tags at the meat counter.
So, what determines the quality of grade and that huge price difference when it comes to steaks? Marbling.
Prime beef (numero uno) has more marbling, which is the fat that runs throughout a cut of meat, and marbling is everything when it comes to ribeyes.
These fat streaks not only add flavor, but they also keep the steaks moist and tender throughout the cooking process. Look for thin streams of fat running across the ribeye for good marbling.
If you want a Cowboy Steak, go for bone-in ribeyes. Look for a nice, thick, hunky bone for an impressive presentation.
If you want the bone to be visible, ask your butcher to french it before you leave the meat counter.
COWBOY STEAK IN THE OVEN
The most common oven method is pan-searing for 1 minute per side over high heat in a cast iron pan.
The pan is then transferred to a 400°F oven to finish cooking for another 10-15 minutes, depending on desired doneness.
Broiling eliminates the pan-searing step and is an excellent choice if you have a dependable broiler.
Position the oven rack 3-4 inches from the heat source and preheat the broiler for at least 10 minutes. Depending on the thickness of the steak and the broiler, it will take 8-15 minutes per side.
COWBOY STEAK ON THE GRILL
Using a reverse sear, it’s simple to make BBQ cowboy steaks.
Cook the steak slowly over indirect heat at 275°F until it reaches an internal temperature of 100°F. Then, increase the heat to high and sear for 2-3 minutes per side, or until done to your liking.
Rotate the steaks 90 degrees halfway through each side if you want crosshatch grill marks.
COWBOY STEAK TEMPERATURES AND DONENESS
You can use the following guidelines to get to your desired level of doneness. They are concerned with the final stage of cooking, whether it is a sear or oven cooking using the traditional method.
- Pull the steak when it reaches 125 degrees Fahrenheit for rare.
- Pull the steak at 135 degrees Fahrenheit and set it aside to rest (recommended doneness)
- Pull the steak when it reaches 145 degrees Fahrenheit for medium.
- Pull steak at 150-155 F for medium-well.
- Pull steak at 160 degrees Fahrenheit for well-doneness (we advise you do not cook it this much)
HOW TO SERVE COWBOY RIBEYE STEAK
Allow the steak to rest for 5 minutes after cooking, covered with foil or a plate, before serving.
This allows the juices to redistribute throughout the meat, resulting in the juiciest steak.
To serve, cut the bone along its length to separate it from the meat for easy slicing. Delicious side dishes and condiments for cowboy ribeye steak include:
- Baked potatoes, mashed potatoes, or rice are all options.
- Green beans or broccoli
- Garlic butter or steak sauce from scratch
TROUBLESHOOTING TIPS FOR COOKING THE STEAK
- Before cooking, make sure the steak is at room temperature.
- Cook the steak slowly and steadily, regardless of how you cook it.
- If you’re using a meat thermometer, make sure the internal temperature is between 90 and 95 degrees.
- Allow the meat to rest for about 10 minutes after cooking to allow the juices to flow back into the meat before cutting.
- Here are some additional suggestions for How to Grill the Best Steak.
Frequently Asked Questions
Grill for 5 minutes, turning the steak 45 degrees halfway through to get crosshatch marks; flip and repeat. Transfer the steak to a baking sheet fitted with a wire rack and finish cooking in the oven for 12 to 14 minutes, or until it reaches 125 degrees for medium-rare.
Cowboy steaks (also known as Cowboy Ribeye Steaks or Bone-In Ribeye Steaks) are a more upscale version of a traditional steakhouse favorite. These are larger than a standard ribeye steak, with more meat beyond the eye and a frenched (cleaned of meat and fat) portion of bone protruding from one end.
Because of their lower price, chuck-eye steaks are also known as “The Poor Man’s Ribeye.” Chuck-eyes are the extension of the Rib-eye muscle into the shoulder. This cut’s extra beefy flavor and lower price make it an excellent choice for everyday eating. The steaks are 3/4 to 1 inch thick.
The most important thing to remember when cooking a tomahawk steak is to make sure it’s well tempered (rested to room temperature) so you can get the inside up to temperature quickly enough before the outside burns. It’s much better to get the inside up to medium rare so you can sear without fear of overcooking.
inspired by: https://tipbuzz.com/cowboy-steak/