Cowboy Steak Recipe – How to Grill a Cowboy Steak

Cowboy Steak
by 03Marine @flickr

The Cowboy lifestyle has influenced Western beliefs and behaviors not only in the United States but worldwide. One particular facet of this lifestyle is cowboy cuisine. 

The early chuckwagons prioritized nutritionally-dense food for the exhausted working cowboys who roamed the trails with the cattle. As a result, many popular dishes were created with the “cowboy” mention, like the cowboy casserole and the cowboy beans. (inspired)

The cowboy steak recipe is one of those great inventions that was inspired by the western lifestyle.

The Cowboy Steak

The name “Cowboy Steak” came from the visible frenched bone that stood out from the meat cut. It is said that Cowboys used the bone as a handle to eat the meat around it without touching it with their dirtied hands. This is, however, mere speculation, and no verified sources have disclosed the accuracy of this story. 

Cowboy cut steak is located in the tender rib section, the smallest of all the primals, averaging only thirty to forty pounds. 

This cut goes by many names: Cowboy steak, Spencer steak, Prime Rib steak, Saratoga Steak, or côte de boeuf.

Most rib sections get sliced into steaks. This section is known for its popular steak cuts, such as the Delmonico and the cowboy ribeye. If cut with the bone in, the steaks are called rib steaks. When cut without the bone, they become ribeyes.

Cowboy ribeye is one of the most marbled of all the premium beef cuts, and many consider its flavor superior to steaks cut from other regions of the carcass. The rib eye muscle is the main section of the rib and has thick layers of fat that infuse the cut with extra flavor. 

Cooking the Cowboy Steak 

The best way to cook Cowboy ribeye steak is by grilling it to medium-rare. 
This level of doneness preserves the meat cut’s natural beefy aroma, giving it maximum flavor and allowing the internal fat to melt.

Another recommended way to cook this steak is through pan-searing and finish with roasting in the oven for an incredibly tender result.

The cowboy ribeye has a neat appearance that makes any plate look appetizing.   
Best served flat side down with an assortment of roasted vegetables and a knob of butter to compliment the savory marbleized gravy.

Tomahawk or Cowboy? 

Summer barbecues are all about rib steaks. This prized cut is tender, high in fat, and expensive. 
However, indulging oneself now and then in grilling a rib steak is an unforgettable experience. 
The beef rib section can be roasted whole or cut into individual steaks. 
Usually, buyers confuse the two types of steak cut from this region: The Tomahawk and the cowboy ribeye. 

• A tomahawk steak is the first steak cut from the chuck end. This ribeye cut holds the longest rib bone.
• A cowboy steak is a bone-in rib steak that has been frenched or cleaned.

The main difference between both cuts is the length of the bone. The former is an extended bone-in cut, whereas the latter has a short, frenched bone. 

Cowboy Steak Recipes

1. Texas Cowboy Steak Recipe 

This coffee-based cowboy ribeye dry rub is an ideal recipe for barbecue lovers looking to try new flavors. 
The heavily marbled ribeye’s natural juices and the rub’s aroma combined bring out this King of steaks’ authentic taste.

Ingredients: 

• 4 lb of cowboy steak
• Olive oil
• 1 tbp of Kosher salt 
• 1 tsp of Hungarian sweet paprika
• 1 tsp of garlic powder 
• 1tsp of freshly ground black pepper
• 1 tsp of dried thyme 
• 1 tsp of finely ground coffee

Step 1: 
Mix the dry ingredients in a medium bowl. 
Rub the spices on both sides of the steak. 
Let the steaks rest at room temperature for an hour at least.
Step 2:
Build a medium to hot grill or charcoal grill.
Brush a clean grate with vegetable oil. 
Grill steaks over high heat for 2 minutes on each side.  
When a brown sear has formed on both sides, transfer the steaks to a platter.
Step 3:
Reduce the heat to medium.
Move steaks to the cool side of the grill.
Cover the grill with a lid. 
Cook until they register an internal temperature of 120°F (48°C) for rare or 125°F (51°C) for medium-rare. 
Remove from grill and let rest for 9 minutes before serving.
Best served with: Buttered corn or seasoned rice.

2. Whiskey Sauce Cowboy Steak Recipe 

The Whiskey butter recipe matches this hunky flavorful cut of meat as it enhances the saltiness of the Dalmatian rub and the smoky taste from the grilling.  
Encourage your guests to pull the meat from the bones with their hands and dip it into the flavorful Whiskey sauce. Do you think cowboys worried about silverware or napkins?

Ingredients: 

• 4 lb of cowboy steak
• Olive oil 
• Kosher salt to taste 
• Freshly ground black pepper to taste 
• 1 shallot, minced 
• 1 tbp of bourbon whiskey 
• 1 cup of unsalted butter 
• 1 tbp of fresh parsley, minced 
• ½ tsp of Worcestershire sauce
• ½ tsp of Dijon mustard 
• ½ tsp of fine sea salt 
• Freshly ground white pepper to taste 

Step 1:
Prepare the butter sauce by combining the shallot and whiskey and let them soak for 10 minutes. 
Add the butter at room temperature, the parsley, the Worcestershire and Dijon mustard sauces, the salt and white pepper, and the other ingredients. Mix well until all ingredients are combines. 
Drop spoonfuls of butter gradually on the mixture. 
Pour the butter sauce on a piece of plastic wrap and roll it to form a long, neat log of about 5 inches. 
Close the ends of the plastic log and refrigerate for 2 hours or until the texture of the butter hardens.  
Step 2:
Preheat the grill on medium-high heat. 
Wipe off the excess moisture from the steak cuts with a paper towel.
Combine the Kosher salt and freshly ground pepper in a small bowl and rub the olive oiled steaks with this mixture. 
Place the meat on a clean grate and cover with a lid. 
Cook until they register an internal temperature of 120°F (48°C) for rare or 125°F (51°C) for medium-rare. 
Step 3:
Remove from grill and place a knob of the butter whiskey on each cowboy ribeye. 
Let rest for 5 minutes before serving with additional butter sauce and some finely chopped fresh parsley. 
Best served with: Seasoned rice or roasted potatoes. 

3. Japanese Cowboy Steak Recipe 

The Balsamic Wasabi glaze is the perfect Japanese-inspired wet rub. The Western cowboy ribeye and the East Asian vinaigrette is an original combination of flavors that will make any meat stand out from the crowd.

Ingredients:   

• 3 lb of cowboy steak
• Kosher salt to taste
• Freshly ground black pepper to taste 
• ½ cup of balsamic vinegar
• 1 tbp of butter, softened 
• 1 small onion, minced
• 3 cloves of garlic, minced
• ½ cup of apple jelly
• ¼ cup of firmly packed brown sugar
• 3 tbp of soy sauce
• 3 tbp of wasabi paste
• 1 tbp of freshly ground black pepper
• ½ tsp of fine sea salt

Step 1:
Over medium-high heat, bring the vinegar to a boil and let it simmer until it becomes half the volume. 
Remove from the heat and let the balsamic vinegar cool down.
Melt the butter on medium heat and add the onion and garlic and fry for 2 to 3 minutes.  
Lower the heat and add the vinegar, apple jelly, brown sugar, soy sauce, wasabi paste, and salt and pepper. 
Bring the mixture to a boil while stirring constantly.  
Once the sauce thickens, remove it from the heat.
Step 2:
Preheat the grill to medium-high heat. 
Season the steaks with salt and pepper
Grill for 2 to 4 minutes per side.
Baste the steaks with the Balsamic Wasabi glaze and continue grilling for an extra 2 to 4 minutes per side. 
Remove steaks from the grill and let rest for 5 minutes before serving.
Best served with: Pickled ginger and grilled vegetables.  

4. Tomato sauce Cowboy Steak Recipe 

To honor the King of steaks without abusing the seasoning, keep it simple with a dash of paprika and a delicious tomato vinaigrette. 

Ingredients:

• 2 lb of cowboy steak
• ½ tsp of Kosher salt
• ¾ tsp of smoked paprika
• ½ tsp of black pepper
• 1 head romaine lettuce
• ½ cup of extra-virgin olive oil
• 1 garlic clove, minced
• 1 large ripe tomato, chopped
• 2 tbp of freshly squeezed lemon juice
• ½ tsp of salt

Step 1:
Mix the kosher salt, paprika, and pepper in a small bowl. 
Wipe off the excess moisture from the steak cuts with a paper towel.
Season the steaks on both sides with the dry rub.
Step 2: 
In a small saucepan, stir the olive oil with the garlic and tomato and cook over low heat until the oil becomes hot. 
Remove the pan from the heat.
Step 3:
Preheat the grill to 425°F (218°C). 
Oil a clean grate lightly.
Grill the steaks over the grill’s hottest part for 3 minutes on each side for medium-rare. For medium doneness, slide them over to the coolest part of the grill, close the cover and cook for another 1 to 4 minutes. 
Transfer the steaks to a cutting board and slice them against the grain.
Serve with a spoonful of the tomato sauce. 
Best served with: Fresh vegetables like cucumbers or romaine salad.