The cowboy cut is a porterhouse usually rib-eye steaks.
I like to season it under refrigeration for two hours.
They’re often called “cowboy ribeyes” or “cowboy steaks.
The cowboy steak's characteristic frenched rib bone
accentuates the he-man look of this cut.
It's for the serious steak lover.
Ingredients:
2 pounds cowboy steak
8 cloves garlic
6 tablespoons sweet smoked paprika chili powder
6 tablespoons kosher salt
6 tablespoons vegetable oil
1 tablespoon black pepper
Directions:
In a bowl combine garlic, sweet smoked paprika,
salt, oil and fresh ground black pepper.
Mix until it forms a thick paste.
Rub paste over the entire surface of the steak.
Wrap steak in plastic wrap and refrigerate for several hours.
Preheat grill.
Grill steak over as high a heat as you can for 2 minutes.
Flip and continue grilling for 2 more minutes.
Move to a cooler part of the grill
or reduce heat to medium. Continue grilling until done.
About 4 minutes per side.
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