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.
Ingredients
- 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
Instructions
- 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.