Cowboy Steak on the Grill Making BBQ cowboy steaks is easy using a reverse sear. Cook low-and-slow on indirect heat at 275°F until the steak reaches an internal temperature of 100°F. Then raise the heat to maximum and sear 2-3 minutes per side until your desired doneness is reached.
This easy keto pepper steak is perfect for meal prep or a budget-friendly low-carb family meal. Heat 1 tablespoon of olive oil in a skillet over medium high heat on the stove. Add the steak to the skillet with the oil, and season with salt and pepper to taste. Saute the steak until browned and cooked to your liking.
Coming from the rib primal of the cow, the cowboy cut steak contains the tender longissimus dorsi muscle known for its marbling and flavor. The origin of the name cowboy steak is unclear, although the steak has a rustic look to it. Basic bone-in ribeyes are usually cut thinner with a smaller piece of bone that’s not trimmed.
Ingredients 1 ▢#N#2 cowboy steaks, 1½-2½ inches thick (18-36 oz each) 2 ▢#N#2 tablespoons oil, canola oil or refined olive oil, divided 3 ▢#N#2-3 teaspoons coarse salt, or kosher salt 4 ▢#N#2-3 teaspoons black pepper, freshly ground 5 ▢#N#1 tablespoon unsalted butter, optional More ...