Cowboy Steak
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Cowboy Steak
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Cowboy Steak is a large cut of juicy steak that's sure to impress! Season with a tasty dry rub and grill until perfectly browned and tender.
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Ingredients
Cowboy Steak:
- 2 cowboy steaks , ribeye with frenched bone 2" thick
Steak Dry Rub:
- 1/4 cup kosher salt
- 1/4 cup paprika
- 3 tablespoons garlic powder
- 3 tablespoons onion powder
- 3 tablespoons dried oregano
- 3 tablespoons dried thyme
- 2 tablespoons coarse ground black pepper
- 2 tablespoons brown sugar , packed
- 1 tablespoon cumin
- 1 tablespoon Coriander
Instructions
Cowboy Steak:
- Remove from the refrigerator for 1 hour.
- Season with dry rub and let sit for 20 minutes.
Steak Dry Rub:
- Mix all the ingredients together in a small bowl.
- Add to an airtight container and store for up to two months.
To Cook:
- Heat grill onto medium-high heat on half the grill.
- Add the steaks to the heat directly.
- Cook for 5 minutes, flip and cook for another 5 minutes.
- Move to the indirect heat side and cook for 4 minutes.
- Flip and cook a final 4 minutes.
- Remove from the grill and let rest.
- Slice the eye of the steak away from the bone and slice into 1/2" thick slices.
Nutrition Information
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Calories
490kcal
(25%)
Carbohydrates
25g
(8%)
Protein
39g
(78%)
Fat
27g
(42%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Cholesterol
95mg
(32%)
Sodium
7186mg
(299%)
Potassium
973mg
(28%)
Fiber
7g
(28%)
Sugar
7g
(14%)
Vitamin A
3567IU
(71%)
Vitamin C
6mg
(7%)
Calcium
210mg
(21%)
Iron
12mg
(67%)
Nutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Calories | 490kcal | 25% |
| Carbohydrates | 25g | 8% |
| Protein | 39g | 78% |
| Fat | 27g | 42% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 95mg | 32% |
| Sodium | 7186mg | 299% |
| Potassium | 973mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 7g | 14% |
| Vitamin A | 3567IU | 71% |
| Vitamin C | 6mg | 7% |
| Calcium | 210mg | 21% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
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