The stock show is in full swing and the weather has been down right balmy. This has really messed up my stock show menu. Here I am fixing stews and pots of beans and it is 70º to 80º outside. That’s just not right.
OK, that stops now; it is time to fire up the grill!
And in honor of all the cowboys in town, I decided to do a coffee crusted cowboy steak. If you have not had a cowboy steak before, you are in for a treat. It is a 2-inch thick bone-in rib-eye steak, usually around 2 pounds in weight. The rib bone is trimmed so you have a nice handle to flip your steak with.
At 2 pounds, this is one big steak! And with a big steak you can use big flavors. I talking a coffee and chili power packed on to make a crust. Check out the recipe below.
Coffee Crusted Cowboy Steak
Ingredients
- 1 (32oz) cowboy steak (bone-in rib eye, 2 inch thick) I bought mine at Central Market.
- 1 tablespoon chili power
- 2 tablespoons ground coffee
- 2 tablespoons vegetable oil (peanut oil is best for grilling)
- Salt and pepper to taste
Cooking Directions
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Rub steak down with a little vegetable oil, and then season steak liberally with salt and pepper on both sides. Now season both sides with chili powder and a heavy coat of ground coffee. Let steak set out of refrigerator for 1 hour to get to room temperature.
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Preheat grill to high (400-450ºF) temp.
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Grill steak 10 to 15 minutes per side till temperature reads 130ºF for medium rare on an instant read thermometer. I grilled my steaks 10 minutes per side, checked the temp and grilled them 5 more minutes a side to get to 130º.
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Let rest for 5 minutes, slice and serve.
The steak was perfectly cooked, no surprise since I used an instant read thermometer. The coffee crust gave the steak a nice earthy flavor with just a touch of heat from the chili powder. I would like to say I ate the whole thing, and more power to you if you can, but I always planed to split this with my wife.
Be sure to check out the slideshow above for step-by-step pictures.
