The first time I saw a “cowboy steak” at our local butcher, all I could think was, “wow, that’s one BIG steak”.
Looking like a two-inch thick steak ping-pong paddle, the cowboy cut of steak is actually a beef rib-eye, bone-in, with the bone Frenched, so that if you were the cowboy eating this steak, you could just hold it by the bone. (So cowboys don’t use forks and knives?)
I can just see Marlboro Man now, sitting by the campfire, tin coffee cup in one hand, cowboy steak in the other. (Hmm. Maybe I should ask Ree, the Pioneer Woman herself, if cowboys even eat steaks like this.)
Or maybe it’s just a marketing ploy to sell more steak.
In any case, we love cooking meat bone-in for the flavor, and this is a very flavorful cut. We marinated the steak in, and served it with, an Argentinean chimichurri sauce, appropriate because, as you know, Argentina is home to the famed gauchos, South American cowboys.
Have you ever prepared a cowboy steak cut? If so, what’s your favorite way of doing so? Please let us know in the comments.
Looking like a two-inch thick steak ping-pong paddle, the cowboy cut of steak is actually a beef rib-eye, bone-in, with the bone Frenched, so that if you were the cowboy eating this steak, you could just hold it by the bone. (So cowboys don’t use forks and knives?)
I can just see Marlboro Man now, sitting by the campfire, tin coffee cup in one hand, cowboy steak in the other. (Hmm. Maybe I should ask Ree, the Pioneer Woman herself, if cowboys even eat steaks like this.)
Or maybe it’s just a marketing ploy to sell more steak.
In any case, we love cooking meat bone-in for the flavor, and this is a very flavorful cut. We marinated the steak in, and served it with, an Argentinean chimichurri sauce, appropriate because, as you know, Argentina is home to the famed gauchos, South American cowboys.
Have you ever prepared a cowboy steak cut? If so, what’s your favorite way of doing so? Please let us know in the comments.
Cowboy Steak with Chimichurri Sauce Recipe
A cowboy steak is a rather thick (2-inches) cut of meat. It lends itself well to searing first, to get browning, then slower cooking with either indirect heat on the grill, or in the oven.
Ingredients
Steak- 1 2-lb "Cowboy Steak" (frenched beef rib steak)
- Salt
- Pepper
- 1 1/2 cups firmly packed fresh flat-leaf parsley, trimmed of thick stems
- 4-6 garlic cloves
- 3 Tbsps fresh oregano leaves
- 3 Tbsp red or white wine vinegar
- 3/4 cup olive oil
- 1 1/2 teaspoon sea salt
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon freshly ground black pepper
Read More: Cowboy Steak with Chimichurri Sauce
EmoticonEmoticon