Cowboy Steak

[Meatpuppet]

Mmmmmm. Sous-vide at 125 for an hour, finish with a weed burner torch and then top with parsely garlic butter and pickled onions.....

Dangit... Now I have to run to town and see the Butcher....

[mzlldr]

Not many posts can get my juices flowing , but yours certainly did !

Mzzldr

[rockrat]

Grocery store had rib-eye steaks on special yesterday so got a couple and put them in a Brazillian steakhouse marinade overnight. Fired up the pellet grill and seared the steaks for about 10 min and turned down the temp to 250. Moved the steaks to the part of the grill away from the burner and kept an eye on them.
about 2 hours later pulled them off. One registered 135 , the other 155 (mine). Probably should have pulled off a half hour earlier, but they were still good. Add a baked potato to the mix and my taste buds were happy.

[MT Gianni]

Looks nice. A cowboy steak 35+ years ago meant fondue style. Dip that rib eye in a milk can with boiling cooking oil on a clean pitchfork. That was some good times as well.

[reloader28]

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.

Yes sir
I've started doing most steaks and burgers in my reverse flow smoker. Around 350 degrees and they are awesome.

If the weather is right I do like to use my rocket stove grill. You can cook fast or slow depending on your fire but still have the great smoky flavor and use way less wood then my big cooker