Cowboy Steak- last night's cook

[BARDSLJR]

Tried the Cowboy steak again, reverse-sear method, last night. Built a strong fire, mostly big mesquite wood chunks, on one side of the 32" KK, got it up to 400* and cooked the steak in the first stage high on the cool side of the grill, turning it over every 5 minutes or so, for about 20 minutes till I got it to 110* interior. Took it off, rested for 10 minutes, took it back and seared it close to the fire on the hot side for 2 minutes per side, took it off, rested it again for a few minutes, sliced and served. Daneta prefers very rare, and this time I did not make the mistake of wrapping it in foil for the resting period, (last time I did, and it took it from rare to medium, which is a terrible thing to do to a steak, IMHOP) so I delivered a nicely rare steak to my happy wife. Good quality meat, but I was surprised that, for a 2 1/2", 2 lb steak really only yielded about two servings. The rest will go into the pot for soup stock.

First photo is after roasting; second is after searing, and the third is the final product, served.

[tony b]

Nicely done! 

Edited September 27, 2020 by tony b

[Tyrus]

au contraire mon frere  just a bit more beyond rare.  😛  

Edited September 28, 2020 by Tyrus

[tony b]

2 hours ago, Tyrus said:

au contraire mon frere  just a bit more beyond rare.  😛  

À chacun son goût, as the French say! You didn't catch the part about the wife liking Black & Blue? 

[BARDSLJR]

My wife says she wants it seared on the outside and mooing on the inside.

[BARDSLJR]

So I am a little confused by the "au contraire" comment: are you saying it is too rare or not rare enough? The interior was cooked to just 110*, which is on the rarer side of the rare range.

[tekobo]

4 hours ago, BARDSLJR said:

My wife says she wants it seared on the outside and mooing on the inside.

I'm with your wife and would even go a little rarer.  Yum!

[Braai-Q]

On 9/27/2020 at 6:08 PM, BARDSLJR said:

Tried the Cowboy steak again, reverse-sear method, last night. Built a strong fire, mostly big mesquite wood chunks, on one side of the 32" KK, got it up to 400* and cooked the steak in the first stage high on the cool side of the grill, turning it over every 5 minutes or so, for about 20 minutes till I got it to 110* interior. Took it off, rested for 10 minutes, took it back and seared it close to the fire on the hot side for 2 minutes per side, took it off, rested it again for a few minutes, sliced and served. Daneta prefers very rare, and this time I did not make the mistake of wrapping it in foil for the resting period, (last time I did, and it took it from rare to medium, which is a terrible thing to do to a steak, IMHOP) so I delivered a nicely rare steak to my happy wife. Good quality meat, but I was surprised that, for a 2 1/2", 2 lb steak really only yielded about two servings. The rest will go into the pot for soup stock.

First photo is after roasting; second is after searing, and the third is the final product, served.

Damn. That looks good. I have a sore neck now too (rotating my head to gaze at the picture). 😁

[Tyrus]

3 hours ago, BARDSLJR said:

So I am a little confused by the "au contraire"

I do apologize. I meant Quite the contrary my friend, I like it a little more cooked, that was all. Sometime we leave out the details, no offence, I believe you hit the mark for Daneta.

[BARDSLJR]

I myself prefer medium-rare, a little on the rare side. This is easy when I am cooking two separate steaks (mine goes on first). In this case, where I am cooking one piece of meat, sliced and served for both of us, I fall back on that old Louisiana saying: "If Mama ain't happy, ain't nobody happy."