Cowboy Steak

[Dieter]

Or Tomahawk or bone-in Ribeye if you prefer. Super simple, wash the meat off in cool water, pat dry with paper towel. Rub down with sea salt and fresh cracked peppercorns.


I used a round weber with dampers ran 1/4 open. Kingsford blue bag on one side with a few pieces of post oak and let er rip. I think the cook Time was around 2-hours. Finished with melted butter, fresh garlic and rosemary. Let it rest for about 20 min and chow down.

Last one off..

[Ozark mike]

Now you have to make enough for the rest of us
Looks good

[RED BEAR]

Looks mighty tasty. I love grilled food i use the grill all year long can't get enough.

[Outpost75]

My aunt in Sierra Vista, AZ used fresh cilantro instead of the rosemary, and pureed the garlic cloves with 1 Serrano and 1 pablano pepper with a shot of Jose Quervo and another of honey plus the fruit from a prickly pear frond and used that as a rub, using melted manteca blended with lime juice to baste. Griiled over a mesquite fire, sipping cold cervesas as we tended the fire.

[Ozark mike]

Don't get me close to prickly pear last time I had needles in my hands face eyes you name it granted i was just a kid but I learned my lesson

[Outpost75]

Don't get me close to prickly pear last time I had needles in my hands face eyes you name it granted i was just a kid but I learned my lesson

You need to singe spines off with butane torch, then skin pads, treat same as Habanero peppers!!!

[LUCKYDAWG13]

That looks so good

[trails4u]

low and slow seems to have been lost on most of the steak grilling crowd. it's all about high heat and 2-3 minutes a side now, which is great, I guess, if you're the restaurant pumping out a steak every 6 minutes. As for me.....I'll take my time over medium heat with a good dry rub and a proper rest.

[Winger Ed.]

They must be good.

I had to loosen my belt just from looking at them.

[MrHarmless]

That's some beautiful color on that steak. My hats off to you.

[T-Bird]

That's the way I cook prime rib, low and slow. Produces the same degree of doneness all the way to the surface. That one looks great!

[Sig556r]

That reminds me of the 72-oz steak in Amarillo...

[Dieter]

Thanks for all the comments. IMO, slow and low cooking indirect w/ smoke is the only way to do things. It’ll tell you when it’s done rather than forcing it. Give ya good reason to be outside have beers too.

[RED BEAR]

I like very high heat for a couple minutes per side to seal meat then move up and away from coals to smoke low and slow. Getting hungry thinking bout it.

[kevin c]

Now I'm hungry, and out here on the left coast I just had breakfast...

[woodbutcher]

MMMMMMMMMMMMMM.Steak lollipops.
Good luck.have fun.Be safe.
Leo

[Mtnfolk75]

My Favorite cut of Ribeye, feeds SWMBO & I for a couple of days

[Silvercreek Farmer]

Had to laugh at your username! Were those grass fed?

[Dieter]

Had to laugh at your username! Were those grass fed?

My name? I believe they were. Special ordered from butcher who gets em locally.

[shaner]

Yummy!

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