Cowboy Steaks are a shareable bone-in ribeye, with its rib bone frenched. The rich ribeye is reverse-seared to a medium-rare, and topped with a peppery horseradish gremolota.
yields one 2 lb. Cowboy Steak
- 1/2 C flat leaf parsley chopped
- 1 lemon- zest and juice
- 1 T freshly grated horseradish root
- 1 garlic clove finely chopped
- 1 T olive oil
Combine all ingredients. Season with salt and pepper to taste, set aside.
- 2 lb. bone-in ribeye
- 1 T canola oil
- 2 T unsalted butter
- 2 garlic cloves
Liberally season steak with kosher salt and cracked black pepper. Place in fridge, uncovered, for 24 hours. After dry-brine, pull steak out of fridge, and allow to come up to room temperature- about 20 minutes. Pre-heat oven to 225°F. Pat steak dry, place on rack on a sheet pan. Roast steak for about 20 minutes (time will vary depending on oven, periodically check temperature-careful not to go over), until internal temperature reads 110°F. Remove from oven. Add oil to a large cast iron pan, and heat on high. Heat pan until oil is just starting to smoke, add steak. Add butter and garlic to pan. Baste with butter, and flip after a hard sear. Cook steak until it reaches 130°F for medium-rare.
If a temperature other than medium-rare is desired: roast steak until about 20° under desired temp, finish in the cast iron pan to the temp. desired.
On a large cutting board (that you'll be serving your steak on), cut along rib bone and set aside. Cut steak against the grain, about 1/2" slices. Fan steak slices, and place bone alongside. Spoon gremolota directly on top of the steak. Finish with flake salt, cracked black pepper, and a drizzle of olive oil.
beer: American IPA. The bitterness from the hops cut through the richness and fattiness of the ribeye. Some beers to look for: Bell's Two Hearted, The Alchemist Focal Banger, Bear Republic Racer 5.
cocktail: Black Cherry Manhattan