The Cowboy Steak comes from the beef rib and corresponds to the loin meat cut. It is about two fingers thick, with the prime part cleaned to the heart and the bone trimmed.
▶Very similar to the Tomahawk, it is technically a ribeye steak with the bone.
▶The two meat cuts come from the same section of the animal, yet differ in one particular: the length of the rib bone. In the Tomahawk, the bone is longer including the part that goes from the spine to the rib cage.
▶The Cowboy Steak, on the other hand, has a shorter bone, which is cut where the short ribs start, the area between the ribs and the dorsal muscles.
▶▶Grilling is the best choice.
After taking it out of the fridge a few hours before cooking, I wrapped it in the “Kansas” rub from Roma Fine Foods.
⭐It is a Rub born in the Midwest of the United States, but it is loved all over the States.
Based on: brown and white sugar, paprika, garlic salt, black pepper ⭐
🥔Accompanied by Twice baked potatoes, or “twice baked potatoes” with sour cream, grated cheese, butter, and 2 teaspoons of “Smoked BBQ” rub from Roma Fine Foods.
⭐With naturally smoky notes, thanks to the presence of beech smoked salt.
Ingredients: chili pepper, brown sugar, coriander, smoked salt, cumin.⭐
In the video, you will also find the cooking method with kamado.
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: Grill
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 1.5 lbs cowboy steak
- to taste Kansas rub
- 4 potatoes (medium)
- 2 tbsps vegetable oil
- 1.75 oz butter
- 2 cups cheddar cheese (grated)
- 0.42 cups sour cream (or milk)
- 1 egg yolk
- 2 tsps Smoked BBQ Rub
- to taste chives
Tools
It is always recommended to use a thermometer to measure the internal temperature:
Rare: -125°F-120°F (52°C-54°C)
Medium-rare: -130°F-135°F (54°C-57°C)
Medium: -135°F-145°F (57°C-63°C)
Medium-well: -145°F-155°F (63°C-68°C)
Well done: 155+°F (68+°C)
- 1 Thermometer meat thermometer
Steps
Take the steak out of the fridge a few hours before cooking and wrap it in the “Kansas” rub.
When the grill is hot, transfer the steak. Cook for 4-6 minutes per side for medium doneness or until the desired doneness.
Apply the oil to the potatoes, then poke them densely, finally place them in the oven at 285°F for 45 minutes.
Cut off the tops and scoop out the pulp, setting it aside.
Add the ingredients to the pulp except for the chives.
Return the potatoes to cook for 15 minutes.
Serve with chives.
What is the translation of Rub?
A spice rub is any combination of ground spices made to be rubbed on raw food before the food is cooked.
You can find different types of rubs, and more, available for purchase on the Roma Fine Foods website: www.romafinefoods.com/it/
You can find different types of rubs, and more, available for purchase on the Roma Fine Foods website: www.romafinefoods.com/it/
FAQ (Questions and Answers)
How to prepare cowboy steak with kamado?
For a 1 kg cowboy steak that you can purchase on the Gruppo Galli website (shipping throughout Italy) with 10% discount code: viaggiandomangiando, choose “sakura” as in the photo.
Remove the steak from the refrigerator at least 1 hour before cooking.
Seasoning: Season with coarse salt, black pepper, and, if desired, garlic powder or rosemary.
🔥 Indirect cooking (reverse sear)
Kamado setting: Prepare the Kamado for indirect cooking at 248-266 °F, using a heat deflector.
Slow cooking: Place the steak on the grill and cook until it reaches an internal temperature of 113-118 °F for rare doneness. This will take about 35-45 minutes, but it is recommended to use a probe thermometer for more accuracy.
🔥 Final searing (direct cooking)
Temperature increase: Remove the deflector and fully open the vents to increase the Kamado temperature to 482-572 °F.
Searing: Sear the steak directly on the grill for 1-2 minutes per side, until a golden crust is obtained.
⏱️ Rest
After cooking, let the steak rest for 5-10 minutes on a cutting board covered with a sheet of aluminum foil. This allows the juices to redistribute, ensuring more tender and flavorful meat.
But does the fat in the meat harm you?
You can find the answer in the video.
The fat in the meat, if consumed in moderation, does not necessarily harm you and can even have benefits, but excess can be harmful.
Infiltrated fat or marbling, which is found between the muscle fibers, is an indicator of meat quality and can make it more tender and flavorful.
It is an indicator of high-quality meat, giving it a marbled appearance and a succulent texture.
Flavor: The fat contributes to the flavor of the meat, making it tastier.
Nutrients: Fat can contain fat-soluble vitamins (A, D, E, and K) and antioxidants.
