Woodfired Cowboy beef Steak

Woodfired Cowboy beef Steak

A cowboy steak is a bone-in rib eye steak which is easy to find at the butcher counter. You can ask for a one portion version as I have on today or thicker cuts for 2 persons. remember to adapt your cooking timing depending on the thickness.
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Course Main Course
Cuisine barbecue, Irish
Servings 4


  • 2 -4 cowboy steaks depending on thickness
  • 50 g butter
  • 2 cloves garlic crushed
  • Salt and pepper

To serve; optional

  • 500 g new potatoes boiled
  • 250 g cherry tomato
  • 4 tbsp oregano or parsley – chopped
  • 50 g butter


  • Warm a griddle pan to high heat.
  • Season with salt and pepper and rub one side of the cowboy steak with enough butter.
  • place the steak onto the hot pan. Add the garlic around the pan. don’t move the steaks for a couple of minutes, this will sear the beef steak for tasty crispy flavours.
  • Reduce to a medium heat then turn the steak to the other side.
  • A general guideline to cooking a Cowboy steak is as follows: Rare - 2-3 minutes on each side, Medium - 3-4 Minutes on each side, Well Done - 6 minutes on each side.
  • Remove from the pan and transfer to a side plate before serving to allow the cowboy steaks to rest for 4 – 5 minutes to allow the juices to settle and fibres relax.
  • Serve with your favourite side. We had roasted new potatoes drizzled with butter, cherry tomatoes, and herbs.
Keyword Barbecue, Beef, grilled, Kevin Dundon

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