Author Topic: Cowboy steak recipe  (Read 3283 times)

luigi49

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Cowboy steak recipe
« on: August 05, 2014, 03:59:57 PM »
Anyone have a recipe to share?   Cast Iron cooking?
What cut of meat to buy and where to buy?

Richie Poor

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Re: Cowboy steak recipe
« Reply #1 on: August 05, 2014, 04:14:43 PM »
One of the tastier steaks I have had was a ribeye cooked over a campfire (medium rare). I cooked it with a little lawry's seasoning salt.

I think the most important variable there was that it was a ribeye. Those are the tastiest cuts in my opinion.

dragoncar

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Re: Cowboy steak recipe
« Reply #2 on: August 05, 2014, 04:19:10 PM »
When a steer falls during the cattle drive, take your pocket knife and butcher the animal.  Brush the dust off your cast iron skillet, and heat over a wood fire.  Sear the meat on both sides.  Eat.

Catbert

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Re: Cowboy steak recipe
« Reply #3 on: August 05, 2014, 04:52:33 PM »
Lenny the chuck wagon cook on Next Food Network Star cooked a steak heavily seasoned with a mixture of equal parts coffee (espresso grind), seasoned salt and sugar.  I'm trying it the next time I make steak.

gimp

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Re: Cowboy steak recipe
« Reply #4 on: August 05, 2014, 05:43:44 PM »
Steak is easy. In theory.

Cast iron. Meat thermometer, if you want. Steak. Salt. Butter. High smoke-point oil - vegetable, standard olive; peanut is better; safflower is best. Pepper, if you want. Garlic, if you want. Tongs or two spatulas. Don't use one spatula if you can avoid it. Don't use a fork to stab it either.

Season the steak. Either immediately before cooking or 45+ minutes before. Don't marinate. Throw the cast iron on the flame. Get that shit hot. Oil in. Steak in. Feel free to flip often - flipping once is a complete myth. Depending on the heat, you probably want one minute on a side, flip, one minute, flip, add butter and optionally garlic. As the bottom cooks in butter, baste the top with the butter. One minute, flip. Do it again. After the fourth minute you should be done. Meat thermometer should read about 5 degrees under your desired done-ness. Take it out, let it rest. Five minutes. Eat it.

Pepper before you cook burns the pepper, but it also crusts better. Your choice.

Expert mode uses clarified butter of ghee instead of oil and normal butter. You want butter for the taste (unhealthy, but tasty; that's how steakhouses do it; you might see a stick of butter per big steak...). You don't want normal butter on high heat for the initial cooking because it burns. Technically, the solids in the butter burn; that's why ghee is a perfect replacement.

Alternatives:

- Black and blue, or Pittsburgh blue. You find a heat source much hotter than your average gas or electric stovetop. It needs to be hot enough to basically char the outside in a minute or less. Do a minute, or thirty seconds, on each side. It will be pretty much blue rare in the middle.

- Sous vide. Get a ghetto one going with a beer cooler. Water at 130F, steak in a ziplock bag with the air pressed out, for pretty much as long as you want - an hour, two, four. Then flash fry it on the highest heat for thirty seconds to a minute on a side.

Russ

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Re: Cowboy steak recipe
« Reply #5 on: August 05, 2014, 06:02:59 PM »
what do you need the cast iron for? just cook it right on the coals.

gimp

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Re: Cowboy steak recipe
« Reply #6 on: August 05, 2014, 06:45:06 PM »
To hold the butter in, Russ. Unless you ain't got no butter, or oil, in which case cooking right on the coals is really not a bad suggestion. Though I prefer something more like a stump or log with a flat surface that is in the fire (and on fire.)

Bring something with which to take the steak out. I've made that misteak.

Russ

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Re: Cowboy steak recipe
« Reply #7 on: August 05, 2014, 07:20:47 PM »
that's why steaks come with built-in fat. it's a feature

Eric

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Re: Cowboy steak recipe
« Reply #8 on: August 05, 2014, 07:31:41 PM »
What's the "cowboy" part of the Cowboy steak recipe?

Anyway, I cook mine on both the burner and then finish in the oven.  You just need an all metal pan, doesn't have to be cast iron.  The key is to take your steak out of the fridge an hour before cooking and let it sit on the counter to warm up.  Go ahead and add coarse salt and pepper at this time to both sides and mash it into the steak with your fingers.  Did you let it sit out for an hour?  Good.

Turn on your oven to 375.  Next, heat up the pan real hot and add some vegetable or canola oil (not olive, as olive adds flavor and you only want steak flavor), fry the steak on side one for 2 minutes, flip for 1 minute, and then stick in the oven.  Oven time is variable based on thickness of meat and how rare you want it, but in general between 4 and 6 minutes.  Here's the 2nd key.  Ready?  Remove from the pan and let it sit on the plate, covered, for 15 minutes.  This allows the meat to rest and makes it a lot juicier.  Now you have a perfectly done steak that is crispy on the outside and warm but rare and juicy on the inside.