The “Cowboy” Ribeye
The “Cowboy” Ribeye is this awesome steak recipe we came up with back in my restaurant days. I’ve evolved it a bit since then, but the basic idea is still prevalent.
Originally I held off on publishing this because it was my baby-ace-primo-you-cant-have-it-like-this-without-my-invitation-once-a-year specialty. Until now I’ve only allowed this recipe into the hands of a few friends (namely Erica and Kevin)…but it’s time, and doing it right isn’t cheap in this case, so it’s not like everyone can do it. I don’t remember how the term “Cowboy” started…I think it was a reference to the garlic butter that we used the first time we tinkered with the recipe.
In truth, it’s all about the temperature and the marinade.
I am a HUGE fan of high end ribeyes. Almost to the point that I am an elitist. My favorite steak outside my own kitchen is that of a rather infamous cut at none other than Del Frisco’s Double Eagle of Steak House (of Addison)1. Now that said, I also like my steaks cooked “Pittsburgh Rare”2
1. This isn’t a ribeye you should cook to well done. If you like your meat well done, please be adventurous and try it at medium, because I don’t have any experience in preparing edible charcoal and honestly I don’t know how it might taste. This recipe cooks best between Pittsburgh and medium rare.
2. Get yourself as many ribeyes as you feel necessary to prove your prowess.3
3. Ingredients: (per steak)
1/4 cup melted butter
1/8 cup olive oil
1/8 tspn rosemary
1/8 tspn thyme
1/8 tspn sage
1/8 tspn oregano
1/2 tspn salt
1/2 tspn pepper
2 tspn minced garlic
4. Melt the butter/margarine in a mixing bowl, mix with oil, after mixed, drop in all the rest of the ingredients until thoroughly mixed together.
5. Lightly cover both sides of steaks with the marinade, with a heavier layer on top of the steak. Let sit in the marinade for a nice long time, I do mine for up to 8 hours(room temp), however it tastes really good even after only 20 minutes or so.4
6. Cook to desired temperature over flame. 5
You will notice in the pic we accompanied our grilling delight with a truly satisfactory beverage (Shiner 101). I suggest some easy stuffed mushrooms or twice-baked potatoes with these. We opted for the stuff mushrooms in this case. I will post the recipe for those next.
umm – isn’t that called searing? BTW – were is my invite?
No you’d searing is now generally as indicative of the level of char as you’d expect from a Pittsburgh Rare.
I cook mine from room temp. get the grill up to about 650-700 and throw em on the sear. about 50-60 sconds per side does it
Pittsburgh is 1000 😉
Oh, my. Can’t WAIT to try!
Hi Dianne! Thanks for trying it out, please let me know what you think!
-Tony
This looks delicious even though I’m a vegetarian.
I bet that’s the first time you’ve had that comment!
Holy Steak-On-A-Stick-With-Awesome-Sauce Rachael.
I do believe you just won the Most Awesome Vegetarian award for saying that publicly…you know…where someone on the internet might find it. Just so you know…I cook vegetarian too, and for that comment, my next cooking post will be a 100% original vegetarian dish delectable enough to make you misty-eyed 🙂
Thanks for commenting…and thanks even more for the compliment!
-Tony
Tony –
If I ate red meat
This would really be a treat.
But since I gave that up and never,
Eating red meat to me is ……whatever!
I’m a “trying to be vegetarian”. This is not helping.
🙂 The recipe sounds intriguing…for someone who does eat red meat! You certainly know how to cook!!