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Cowboy Steaks with Two-Steppin’ Rub (Grilling)

Cowboy Steaks with Two-Steppin’ Rub (Grilling)

Serves 4

Everything’s bigger in Texas, including rib eyes with the bone in, called cowboy rib eyes. A cowboy rib eye requires an indirect fire so you can sear over high heat, then finish cooking the steak over lower heat, a treatment that works for any bone-in steak. As for the rub, it’s a simple blend of salt and pepper, but it will dance in your mouth.

 

   Cast-iron skillet or foil pan

Two-Steppin’ Rub

14 cup    coarse kosher or smoked salt   50 mL

14 cup    whole black peppercorns          50 mL

4     bone-in rib eye steaks     (each about 18 oz/550 g and 1 inch/2.5 cm thick), bones frenched

       Olive oil

1.   Prepare a dual-heat fire, hot on one side and medium on the other, in your grill.

2.   Prepare the rub: Place salt and peppercorns in skillet and toast over the hot fire, stirring occasionally, until spices exude a warm aroma. Let cool slightly. Transfer to a clean coffee grinder or spice mill and grind.

3.   Brush steaks with olive oil and sprinkle with rub. Place over the hot fire and grill for 3 to 4 minutes per side, turning once, until charred. Move over the medium fire, close the lid and grill for 2 to 3 minutes, turning once, until a meat thermometer inserted in the thickest part of a steak registers 130°F (54°C) for medium-rare, or until desired doneness. Let rest for 5 minutes.

 

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Karen Adler & Judith Fertig

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