How To Grill A Steak | Grilled Cowboy Steak
How To Grill A Steak | Grilled Cowboy Steak - This easy to follow How to grill a Cowboy Steak video will amaze you with the ease of preparing a delicious and juicy restaurant style Ribeye Steak. In this video I will use the reverse sear method.
Steak Ingredients
Cowboy or Tomahawk Ribeye Steak
Kosher Salt
Fresh Ground Black Pepper
Grilling Tools
MeatStick Set - True and Smart Wireless Meat Thermometer -
New MeatStick Unlimited Range WiFi Bridge Set - True and Smart 2 Wireless Meat Thermometers -
Grilled on my Weber Kettle 22 Grill
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Steak Marinade
This is a simple but magical beef steak marinade that adds juiciness and flavour into steaks, transforming good value steaks from just ok to wow!. It injects extra flavour without overpowering the natural flavour of beef, and makes the meat tender.
Use this beef marinade when you aren't splurging on prime-grade steaks. It works great on any cut of beef suitable for grilling!
PRINT RECIPE:
How to Cook Steak Perfectly Every Time | The Stay At Home Chef
How to Cook Steak Perfectly Every Time | The Stay At Home Chef
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Learn how to cook steak perfectly every single time with this easy to follow recipe where steak is seared in a skillet on the stove and finished in the oven.
INGREDIENTS
2 beef steaks, at least 1-inch thick
2 teaspoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon white pepper
2 tablespoons softened butter
1-2 cloves garlic, minced
INSTRUCTIONS
1. Remove steaks from refrigerator and any packaging and let sit at room temperature for at least 30 minutes.
2. Rub each side with the olive oil to coat. Combine the salt, pepper, and onion powder in a small bowl. Rub both sides of each steak with the rub mixture.
3. Preheat oven to 375 degrees. Preheat a heavy, oven-safe skillet over high heat until it is smoking hot. Sear steaks in the hot pan for 2-3 minutes per side. If the steak has a side of fat, turn the steak onto its side and render the fat by searing it for 2-3 minutes as well.
4. Slide the skillet with the seared steaks in it into the oven to finish cooking. Remove the steaks from the oven 5 degrees before the desired level of doneness is achieved, or 130 degrees F for medium rare.
5. While the steaks are cooking, use a fork to combine the butter with garlic in a small bowl.
6. When the steaks are removed from the grill, immediately top with 1 tablespoon of the butter mixture and allow the steaks to rest 10 minutes before cutting into them. The temperature of the steak will continue to rise as it rests by about 5 degrees.
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The Stay At Home Chef offers restaurant quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more!
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Cooking a Brisket Like a Steak
Why is a medium rare filet mignon extremely tender and juicy while a medium rare brisket is completely inedible?
On the other hand, how is it possible that a well-done filet mignon is like shoe leather while a “well-done” brisket is melt in your mouth tender?
It comes down to anatomy and what each muscle is used for.
The chest of a cow (brisket) is responsible for supporting 60% of the cows weight. In order to support this constant pressure, brisket is packed with tough connective tissue and collagen. But the beautiful thing about this collagen is that when it finally starts to break down (+160F internal), it turns into melt in your mouth and flavorful gelatin. So while the tough connective tissue might initially seem like a curse, it becomes the exact reason why brisket is so good when prepared properly.
Compare this to filet mignon which absolutely lucked out in terms of responsibility. All it has to do is laterally move the legs (it doesn’t even need to lift them). As a result, it’s the most tender cut on the cow (but also the most boring imo).
In this experiment I focused on the point section of the brisket due to the additional marbling, and used an Asian pear based marinade to help tenderize (be careful with how much you use it can make meat mushy). To cook it I alternated between high direct and indirect heat and got the internal temp up to 203F in about 1/10th the time it would normally take to smoke a brisket. The texture was nothing like a tender slow smoked brisket, but the flavor was on point and it turned out surprisingly good!
It’s also important to note that this was an Australian wagyu brisket. But in my experience, a highly marbled USDA prime brisket is very similar in terms of quality/marbling, so if you’re in the US, that is what I would use if you attempt to recreate this!
Thank you Andy @andy_cooks and Carrara ( for the Wagyu beef!
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Perfectly Grilled T-Bone Steak | Weeknight Dinner | Safeway
Grilling a T-Bone steak can be complicated. Luckily, this video gives you step-by-step directions on how to identify the parts of the meat, heat the grill and cook your local Colorado steak to the perfect doneness!
INGREDIENTS
1 T-Bone Beef Steak, cut 1 ½ inches thick
2 tsp vegetable oil
2 tsp kosher salt
1 coarsely ground black pepper
DIRECTIONS
1. Preheat grill to 500 to 600º, lighting only one side of the grill. Rub steak with oil, salt and pepper. Let rest on counter to bring to room temperature for about 30 minutes.
2. Place steak on the cool side the grill, being sure to place the short side of the steak away from the heated side of grill for about 15-20 minutes. Once the large side of the steak reaches an internal temperature of 115º (110º for the short side) move and sear the steak on the hot side of the grill, about 2-3 minutes per side, or until an internal temperature of 130º is reached for medium-rare.
3. Remove steak and loosely tent with aluminum foil. Let rest 5 minutes before serving.
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Steaks on a Rock Recipe | Over The Fire Cooking by Derek Wolf
Steaks on a Rock ????????????
This is part 3 of my series for unique ways to cook steak over fire and if they are worth it. Today we are cooking some Steaks on a Rock. Well, not any old rock. We are cooking on a Lava Stone that is meant for high heat (see not below). The sear was not my favorite… but that Cowboy Tallow saved the day. Overall score: 7/10. So fricken delicious! Recipe & instructions are on the blog linked in my bio. Cheers ????
*NOTE BEFORE COOKING*: Please grab a lava rock meant for high heat cooking before making this recipe. Please do not use a large rock as they are not meant for high heat.
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