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BONE IN COWBOY RIB EYE

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I have an ongoing love affair with red meat… so it’s no surprise I am doing another steak dish. And no steak taste better than when it is cooked on the bone. It’s just so much more flavorful.

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.

But you can use a T-Bone. Just remember to reduce the cooking time and adjust it for a thinner steak.

So pour yourself and extra glass and enjoy it while you cook.

Salute xxx Chef MM

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BONE IN COWBOY RIB EYE

US (Imperial)

Print Ingredients

FOR THE STEAK
35 oz Cowboy-cut bone in rib eye steak (2 ½ inches 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

InstructionsCombine 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 130 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.

Drizzle the steak with the olive oil and aged balsamic vinegar. Finish with the sea salt.

SERVES 2

EU (Metric)

Print Ingredients

FOR THE STEAK
1 Kg Cowboy-cut bone in rib eye steak (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

InstructionsCombine 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 50 C for medium rare and 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 55/60 C.

Drizzle the steak with the olive oil and aged balsamic vinegar. Finish with the sea salt.

SERVES 2

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