The cowboy steak, a bone-in ribeye with a short, frenched bone, is a showstopper. Its impressive size and rich marbling promise a flavor explosion that’s hard to beat. While often associated with open-flame cooking, you can absolutely achieve steakhouse-quality results on a gas grill. This guide provides a detailed breakdown of how to grill a cowboy steak on a gas grill, covering everything from selecting the right cut to mastering the reverse sear technique.
Choosing Your Cowboy Steak
Selecting the right steak is paramount. Look for the following when picking your cowboy steak:
Marbling
Marbling refers to the intramuscular fat within the steak. The more marbling, the more flavorful and tender the steak will be. Prime grade steaks boast the most marbling, followed by Choice. Select a steak with ample, evenly distributed marbling. Don’t be afraid of fat; it’s flavor!
Thickness
A good cowboy steak should be at least 1.5 inches thick, ideally closer to 2 inches. Thicker steaks are easier to cook evenly and achieve a beautiful crust without overcooking the interior.
Bone
The bone adds flavor and visual appeal. Ensure the bone is clean and well-frenched (meaning the meat has been cut away, exposing the bone).
Color and Firmness
The steak should have a bright, red color, indicating freshness. It should also be firm to the touch. Avoid steaks that look brown or feel mushy.
Sourcing
If possible, source your steak from a reputable butcher or meat market. They can provide guidance and help you select the best cut available. Don’t hesitate to ask about the steak’s origin and grading.
Preparing Your Cowboy Steak
Proper preparation is key to a perfectly grilled cowboy steak.
Thawing
If your steak is frozen, thaw it slowly in the refrigerator for 24-48 hours. Avoid thawing at room temperature, as this can promote bacterial growth.
Trimming (If Needed)
Generally, cowboy steaks don’t require much trimming. However, you can trim away any excessively large chunks of exterior fat if desired.
Salting
This is perhaps the most critical step. Generously salt your steak at least 45 minutes, and up to 24 hours, before grilling. This dry brining process allows the salt to penetrate the meat, seasoning it from the inside out and drawing out moisture, resulting in a better sear. Use kosher salt or sea salt. Don’t be shy with the salt!
Seasoning (Beyond Salt)
While salt is essential, feel free to add other seasonings to enhance the flavor of your cowboy steak. Freshly ground black pepper is a classic choice. Garlic powder, onion powder, paprika, and dried herbs like thyme and rosemary also work well. Apply your additional seasonings right before grilling.
Setting Up Your Gas Grill for Indirect and Direct Heat
The reverse sear method, which involves cooking the steak slowly using indirect heat followed by a quick sear over high heat, is the best way to grill a cowboy steak on a gas grill.
Two-Zone Cooking
Set up your gas grill for two-zone cooking. This means creating a hot side and a cool side. To do this, turn on one or two burners on one side of the grill to medium-low heat (depending on your grill’s BTU output) and leave the other burners off. The goal is to maintain a temperature of around 225-275°F on the cool side.
Clean and Oil the Grates
Ensure your grill grates are clean to prevent sticking. Use a grill brush to remove any debris. Lightly oil the grates with a high-smoke-point oil, such as canola or vegetable oil, to further prevent sticking.
Temperature Monitoring
Use a reliable meat thermometer to monitor the internal temperature of the steak. An instant-read thermometer is helpful for spot-checking, while a leave-in thermometer allows you to track the temperature throughout the cooking process.
Grilling the Cowboy Steak: The Reverse Sear Method
Now, it’s time to grill!
Indirect Cooking Phase
Place the cowboy steak on the cool side of the grill, away from the lit burners. Close the lid and let the steak cook slowly until it reaches an internal temperature of 110-120°F for medium-rare. This phase can take anywhere from 20-40 minutes, depending on the thickness of the steak and the temperature of your grill. Patience is key!
Resting (Briefly)
Once the steak reaches the desired internal temperature, remove it from the grill and let it rest for about 10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. Don’t skip this step!
Searing Phase
While the steak is resting, turn up the heat on the burners on the hot side of the grill to high. You want the grates to be screaming hot. Once the grill is hot, place the steak directly over the high heat and sear for 1-2 minutes per side, or until a deep, dark crust forms.
Monitoring Internal Temperature
During the searing process, continue to monitor the internal temperature of the steak. For medium-rare, aim for an internal temperature of 130-135°F. For medium, aim for 135-145°F.
Doneness Temperatures: A Quick Guide
Here’s a handy guide to internal temperatures for different levels of doneness:
| Doneness | Internal Temperature |
|---|---|
| Rare | 120-130°F |
| Medium Rare | 130-135°F |
| Medium | 135-145°F |
| Medium Well | 145-155°F |
| Well Done | 155°F+ |
Sealing in the Flavors: The Bone Side
Don’t forget to sear the edge of the steak around the bone. This adds another layer of flavor and visual appeal. Hold the steak with tongs and sear the bone side for a minute or two.
Final Rest and Serving
After searing, remove the cowboy steak from the grill and let it rest for another 10 minutes before slicing. This final rest is crucial for ensuring the steak is juicy and tender.
Slicing
Slice the steak against the grain to maximize tenderness. The grain refers to the direction of the muscle fibers. Slicing against the grain shortens these fibers, making the steak easier to chew.
Serving Suggestions
The cowboy steak is a star on its own, but it pairs well with a variety of sides. Classic choices include mashed potatoes, roasted vegetables, grilled asparagus, and creamed spinach. A simple pan sauce made with butter, garlic, and herbs can also elevate the flavor of the steak.
Finishing Touches
A pat of compound butter, a sprinkle of flaky sea salt, or a drizzle of balsamic glaze can add the perfect finishing touch to your grilled cowboy steak.
Troubleshooting Common Issues
Even with careful planning, things can sometimes go wrong. Here’s how to troubleshoot some common issues.
Steak is Cooking Too Quickly
If your steak is cooking too quickly during the indirect phase, lower the heat on your grill or move the steak further away from the lit burners.
Steak is Taking Too Long
If your steak is taking too long to reach the desired internal temperature, slightly increase the heat on your grill.
Steak is Burning During Searing
If your steak is burning during the searing phase, lower the heat slightly or move the steak to a cooler part of the grill for a few seconds to prevent further burning.
Steak is Not Searing Properly
If your steak is not searing properly, ensure your grill grates are hot enough. You may need to preheat the grill for a longer period of time. Patting the steak dry with paper towels before searing can also help promote a better crust.
Elevating Your Cowboy Steak Game
Here are some advanced tips for grilling an even better cowboy steak:
Dry Aging
Consider using a dry-aged cowboy steak. Dry aging is a process that involves aging the steak in a controlled environment for several weeks. This process concentrates the flavor of the steak and tenderizes the meat. Dry-aged steaks are typically more expensive, but the flavor is unmatched.
Wood Chips or Pellets
Add wood chips or pellets to your gas grill to infuse the steak with a smoky flavor. Soak wood chips in water for at least 30 minutes before placing them in a smoker box or aluminum foil pouch on the hot side of the grill. Hickory, mesquite, and oak are all good choices for beef.
Compound Butter
Create a compound butter by combining softened butter with herbs, garlic, spices, and other flavorings. Let the butter chill in the refrigerator until firm. Place a pat of compound butter on top of the steak after slicing to add a burst of flavor.
Wine Pairing
Pair your grilled cowboy steak with a bold red wine, such as Cabernet Sauvignon, Merlot, or Zinfandel. The tannins in the wine will complement the richness of the steak.
Conclusion
Grilling a cowboy steak on a gas grill is an achievable feat with the right techniques and a little practice. By focusing on selecting a high-quality steak, preparing it properly, mastering the reverse sear method, and following these tips, you can consistently produce steakhouse-quality results in your own backyard. Enjoy the journey and the delicious rewards! Happy grilling!
What exactly is a Cowboy Steak, and why is it a good choice for grilling?
A Cowboy Steak is a bone-in ribeye steak, typically featuring a short, frenched bone (meaning the bone is cleaned of meat and membrane). The size and thickness of the ribeye, combined with the bone, make it a visually impressive and flavorful cut of beef. Often weighing between 2 and 3 pounds, it provides a substantial meal and a fantastic grilling experience.
Grilling a Cowboy Steak is a great choice because the high fat content of the ribeye contributes to a juicy and flavorful final product. The bone also adds flavor during the grilling process and helps to insulate the meat, promoting even cooking. Its substantial size makes it ideal for sharing or for those with a hearty appetite. It’s truly a showstopper.
What temperature should my gas grill be for grilling a Cowboy Steak?
For grilling a Cowboy Steak, you’ll want to employ a two-zone cooking method. This means creating a hot zone and a cooler zone on your grill. The hot zone, used for searing, should be set to high heat, typically around 450-500°F (232-260°C). This initial searing helps to develop a flavorful crust on the outside of the steak. This will typically mean 2 to 3 burners on high.
The cooler zone should be set to medium-low heat, around 250-300°F (121-149°C). This lower temperature is used for indirect cooking after searing, allowing the steak to cook through to your desired internal temperature without burning the outside. This typically means one burner on low, or no burners on, depending on your grill.
How long should I grill a Cowboy Steak on each side?
The grilling time for a Cowboy Steak depends heavily on its thickness and your desired level of doneness. For searing, aim for 2-3 minutes per side over the high heat. This will create a beautiful, dark crust. Be sure to rotate the steak 90 degrees halfway through each side to create crosshatch grill marks, if desired.
After searing, move the steak to the cooler zone and continue cooking until it reaches your desired internal temperature. Use a meat thermometer to monitor the internal temperature. For medium-rare (130-135°F), this may take another 8-12 minutes. For medium (135-145°F), it may take 12-15 minutes. Remember to account for carryover cooking, where the temperature will continue to rise a few degrees after removing it from the grill.
What is the best way to season a Cowboy Steak before grilling?
Simple is often best when seasoning a high-quality cut of meat like a Cowboy Steak. A generous application of kosher salt and freshly cracked black pepper is usually sufficient to enhance the natural flavors of the beef. Apply the seasoning at least 30 minutes before grilling, or even better, an hour or two beforehand. This allows the salt to penetrate the surface of the meat.
Alternatively, you can use a steak rub containing ingredients like garlic powder, onion powder, paprika, and a touch of chili powder. However, be mindful of the sugar content in your rub, as high sugar content can lead to burning during the searing process. Experiment with different seasonings to find your favorite flavor profile. Remember to apply evenly on all sides of the steak.
How do I know when my Cowboy Steak is done grilling?
The most accurate way to determine the doneness of a Cowboy Steak is to use a reliable meat thermometer. Insert the thermometer into the thickest part of the steak, avoiding the bone. Aim for an internal temperature of 130-135°F for medium-rare, 135-145°F for medium, 145-155°F for medium-well, and 155°F+ for well-done. Keep in mind that the internal temperature will rise slightly (carryover cooking) after you remove the steak from the grill.
Other visual cues can provide a rough estimate of doneness. A steak that is medium-rare will feel slightly firm with some give when pressed with your finger. However, relying solely on visual cues can be unreliable, especially with a thick cut of meat like a Cowboy Steak. Investing in a quality meat thermometer is highly recommended for achieving consistent results.
Should I let the Cowboy Steak rest after grilling?
Yes, absolutely! Resting the Cowboy Steak after grilling is crucial for achieving maximum juiciness and tenderness. Allowing the steak to rest allows the muscle fibers to relax and reabsorb the juices that were forced to the surface during cooking. This prevents the juices from running out when you cut into the steak.
Let the Cowboy Steak rest for at least 10-15 minutes after grilling. Tent it loosely with foil to keep it warm without steaming it. Do not cut into it during this time! This resting period will result in a more flavorful and succulent steak. You’ll be surprised at the difference it makes.
What are some good side dishes to serve with a Cowboy Steak?
A rich and flavorful Cowboy Steak pairs well with a variety of side dishes. Classic options include roasted potatoes (such as garlic parmesan roasted potatoes), grilled asparagus, creamed spinach, or a simple mixed green salad with a vinaigrette. These sides provide a nice contrast to the richness of the steak and offer a balanced meal.
For a more substantial meal, consider adding grilled corn on the cob, mac and cheese, or even a loaded baked potato. A bold red wine, such as a Cabernet Sauvignon or a Merlot, also complements the flavor of the steak beautifully. Ultimately, the best side dishes are those that you enjoy and that complement the flavors of the Cowboy Steak without overpowering it.