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.
http://i66.tinypic.com/25k7swp.jpg

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..
http://i67.tinypic.com/21mzvb5.jpg

[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]

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

[Mtnfolk75]

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

[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!

Sent from my SCH-I435 using Tapatalk

[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