Cowboy Steak
1 1 ½ to 2 inches thick, bone in rib eye steak ‘frenched”
1 pinch of salt
1 pinch of freshly ground pepper
1 teaspoon of lightly salted butter
Remove the steak from the fridge, giving it enough time to come to room temperature. If the steak is cold when you put it on the grill, you risk toughness.
Prepare charcoal or gas grill to medium high heat. Season the steak generously with salt and pepper. Brush and oil the grate. Place steak on grill at a 45 degree angle to the bars of the grate. Grill until desired temperature, 6 to 9 minutes per side for rare, rotating the steak after 4 minutes to create cross hatch grill marks. Remove and place on warmed dish, top with butter. Tent the dish with aluminum foil for 5 minutes before devouring.
Larry’s tips: Temperature guide: 135 degrees for rare, 145 degrees of medium rare, 155 degrees for medium and for well done just eat chicken. You can insert an instant read thermometer into side of steak but not touching the bone to test for doneness. Your friendly neighborhood butcher will be happy to save you time and French the steaks for you.