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The Weekend Chef

East meets West with a Teriyaki style Cowboy Steak!

Posted 12:27am on Wednesday, May. 02, 2012

Last week's roast was so good it made me want to fix more beef. So this weekend it was a Cowboy steak! If you have not had a cowboy steak before, it is a 2-inch thick bone-in Ribeye steak, usually around 2 pounds in weight. It is a cross between a steak and a roast. I decided to go with a Ginger-Wasabi teriyaki glaze to finish this bad boy off. The glaze gives the steak a sweet and spicy hot flavor with a little bit of twang, which goes great with the fatty taste of a rib steak. Here is the recipe.

Teriyaki Cowboy Steak


  • 1 (24oz) cowboy steaks (bone-in rib eye, 2 inch thick)
  • 1/2 cup soy sauce
  • 1/2 cup Mirin (sweet rice wine in most grocery store Asian aisles)
  • 2 tablespoons brown sugar
  • 1 tablespoon ginger (finely minced)
  • 1 tablespoon garlic (finely minced)
  • 2 to 3 teaspoons Wasabi paste
  • Salt & pepper or steak rub

Cooking Directions

  1. Season steak all sides with salt and pepper or your favorite steak seasoning. Let steak set out of refrigerator for 1 hour to get to room temperature.

  2. While steak is getting to room temperature mix Soy Sauce, Mirin, brown sugar, ginger, garlic and wasabi paste in small pot. Bring to boil, reduce heat and let simmer for 30 minutes to make Ginger-Wasabi teriyaki glaze.

  3. Preheat grill to high (400-450ºF) temp.

  4. Grill steak 8-12 minutes per side till temperature reads 135ºF for medium rare on an instant read thermometer, basting the steak with Ginger-Wasabi teriyaki glaze the last 8-12 minutes. Cook till 145ºF for medium or 160ºF for well done.

  5. Let rest for 5 minutes, slice and serve.

Be sure to check out the slideshow above for step-by-step pictures.

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