I have an ongoing love affair with red meat… Steak just tastes better when it is cooked on the bone. So I am pulling out all the stops.
I am using BIG MEAT …. aka 35 oz/ 1 Kg of bone-in cowboy cut rib-eye steak for this recipe.
I love the fatty marbling in it. In my opinion, it’s definitely the juiciest and tastiest cut of steak. It’s just so much more flavorful.
You can use a T-Bone. Just remember to reduce the cooking time and adjust it for a thinner steak.
So pour yourself an extra glass and enjoy it while you cook.
Salute xxx Chef MM
Bone-In Cowboy Rib-Eye
Ingredients
FOR THE STEAK
- 35 oz/ 1 Kg Cowboy-cut bone-in rib-eye steak (2 ½ inches thick/6 ½ cm thick)
- High-quality aged balsamic vinegar and olive oil for drizzling
- Flaky sea salt, such as Maldon, for finishing
FOR THE RUB
- 1 TBS Black pepper
- 1 TBS Kosher Salt
- 1 TBS cumin
- 1 TBS garlic salt
- 1 TBS paprika
- 1 TBS instant coffee powder
Instructions
Combine the ingredients for the rub. Store any extra rub in a jar for future use.
Generously slather the rub on the steak covering all sides. Allow the steak to sit, uncovered, in your fridge overnight.
A couple of hours before cooking remove from the fridge and bring the steak to room temperature.
Preheat a grill to medium-high heat.
Grill the steak on one flat side, 5 to 8 minutes. Stand the steak up on one short side and grill for 1 to 2 minutes. Turn over and grill on the other flat side, 5 to 8 minutes. Stand it up on the opposite short side and grill for 1 to 2 minutes.
Move the steak to the cooler part of the grill and cook until the internal temperature reaches 125 F for medium-rare and 130F/55 C for medium (approximately 20 minutes).
Transfer to a plate and tent with some foul and all the steak to rest until the internal temperature registers 130/135 F (55/60 C).
Drizzle the steak with olive oil and aged balsamic vinegar. Finish with the sea salt.
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