Continuing My Quest for the Perfect Steak - Cowboy Ribeye

[John Sp]

Hello All,

Today I found myself alone again today so I decided to spend my day catching up on some household maintenance and make another giant steak. This time I hit the Rouses and explained my situation to the butcher. He recommended a cowboy steak (I forgot to ask him what cut it was but I believe it was a ribeye). I let that dude (the steak not the butcher) come to room temperature, sprinkled it with Kosher Salt and fresh BP, and then slapped it on the SJS with a skewer of Marinated Mushrooms. Pictures appear below:

Cowboy Ribeye with S&P. Mushrooms Marinated in a Mixture of Soy Sauce, Worcestershire Sauce, and Red Wine


On the Grill Direct - Screaming Hot


Flip Side


Plated with a Baker


First Bite - Nice Medium Rare


Sizzle Vid​

This was a great steak. The combination of the thick steak and high heat worked perfectly. This meal was an excellent end to a day of work and a pleasant intro to an evening of watching SEC football. Geaux Tigers!

Thanks for looking.

Regards,

John

 

[Jim Lampe]

John
you eet Cheerios when your wife's home?
cuz you eet like a king when she's away...
looks great!

 

[Clint]

sjs? Is the fire ring out of a mini wsm? That's a fine looking meal right there.

 

[CGariepy]

tell me about the tater in the foil, what is it and how'd you craft it?

steak looks absolutely awesome.

cg

 

[John Solak]

That is one heck of a fine looking steak!!! Sides look perfect too!!

 

[JimK]

A wonderful meal! Love the sizzle video.

 

[Bill Schultz]

Beautiful steak John, love those Rib Eyes

 

[Jerome D.]

Can't go wrong with a cowboy rib-eye. Great job cooking it!

 

[S.Six]

I love it!

 

[Cliff Bartlett]

Nice steak, John.

 

[Enrico Brandizzi]

It looks perfect from here!

 

[John Sp]

Thanks everyone.

Clint - it is the base for my mini. Since I was cooking for one I figured it would be more economical to use the mini. The ring helps to concentrate the heat..

CG - The tater is about the easiest thing to cook on a grill or in a fire. I place a scrubbed tater in the center of a square of HD foil. Slather it with EVOO, and season it (Montreal Steak or Slap Ya Mama or just S&P). Then I fold the foil over it from the corners and wrap it down tight twisting the foil on either side of the tater. Punch a couple of holes through the foil and skin of the tater. You can slap that right on the grill (direct) for about an hour, stick it in the coals of a campfire (turn frequently), or just put it in a 350 oven for about an hour. It will be done when it gives a little when you squeeze it. I eat the whole thing skin and all with butter, chives, and bacon.

Regards,

John

 

[Rich Dahl]

That's a perfect looking steak and sides, great cook!

 

[Barb D]

That is one awesome steak and the sides were perfect!! Great job John!

 

[Phil Perrin]

Very hard to go wrong with a cowboy rib eye! You done good bro!

 

[Wolgast]

Really nice buddy!

 

[Tony R]

Now that's a steak!!! Beautiful!!!

 

[NAR_Simpson]

Great job on that steak it look delicious!