Cowboy Steak

Name: Cowboy Steak
Ingredients: 2 (about 2 1/2-inch thick) cowboy cut bone-in ribeye steaks (about 2 1/2 pounds each); 2 tablespoons kosher salt; 2 teaspoons freshly ground black pepper

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Servings: 6

Author : Kristina Vänni

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Ingredients

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2 (about 2 1/2-inch thick) cowboy cut bone-in ribeye steaks (about 2 1/2 pounds each)2 tablespoons kosher salt2 teaspoons freshly ground black pepper

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Instructions

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Step 1

Remove 2 cowboy steaks from the refrigerator and let sit at room temperature for 1 hour before you plan to grill.

Step 2

Prepare an outdoor grill for two-zone, medium-high heat.

Step 3

Pat the steaks dry with paper towels. Season all over with 2 tablespoons kosher salt and 2 teaspoons black pepper. Press to adhere. Roll the steaks in any salt and pepper that has fallen off so that they adhere.

Step 4

Place the steaks over direct heat. Cover and grill for 5 minutes. Flip, cover, and grill for 5 minutes.

Step 5

Move the steaks over indirect heat. Cover and continue grilling, flipping halfway through, until desired doneness, 8 to 14 minutes total. The center of a medium-rare steak will register 125 to 130°F on an instant-read thermometer. Transfer to a clean cutting board and let rest 10 minutes before slicing and serving.