<\/div>\n\n\n\n
Step 1: Preheat the Grill to 250 Degrees<\/h4>\n\n\n\n Since you’re grilling the steak backward (reverse sear), you have to start by preheating the pellet smoker to around 225 degrees Fahrenheit. As already mentioned, you can also use the charcoal, gas grill, or oven for this. It is important here that you use indirect heat. It is best to use a meat thermometer to monitor the temperature.<\/p>\n\n\n\n
Step 2: Mix the Rub <\/h4>\n\n\n\n Next, in a small bowl, mix the ground coffee, cane sugar, cumin, baking cocoa, smoked paprika, and chili powder. The rub then becomes sufficiently fine with the use of a mortar.<\/p>\n\n\n\n
Step 3: Season Your Steak on Both Sides<\/h4>\n\n\n\n The next step is to get the cowboy tomahawk steak out of the fridge. Then, season your steak on both sides and let the meat rest for about<\/strong> 30 minutes<\/strong> to get to room temperature. If necessary, rub the steak very thinly with olive or vegetable oil before applying the rub. The rub will stick better.<\/p>\n\n\n\nStep 4: Place Steak on the Grill <\/h4>\n\n\n\n When the steak is at room temperature, and the pellet smoker has heated up, place the tomahawk steak in the grill and insert a temperature sensor in the middle to monitor the core temperature. You must ensure that the instant-read thermometer is not too close to the bone.<\/strong> That would give an incorrect measurement result.<\/p>\n\n\n\nStep 5: Prepare a Grilled Salad <\/h4>\n\n\n\n Now you have all the time in the world to prepare a grilled salad. I think grilled salad is great and super tasty with this recipe. <\/p>\n\n\n\n
For the salad dressing, mix the buttermilk<\/strong> with the jalapeno mayonnaise<\/strong>, the almond oil,<\/strong> and the pressed garlic clove<\/strong>. Add a pinch of sugar and season with salt and pepper that’s freshly ground.<\/p>\n\n\n\nFinally, add the zest of the organic lemon and halve the lemon. Grill half a lemon on the hot grill or another grill. Then add the lemon juice to the dressing. Stir everything together.<\/p>\n\n\n\n
As a topping, finely dice the chili for later. Halve the lettuce and gently sprinkle the cut surfaces with the almond oil.<\/p>\n\n\n\n
<\/figure><\/div>\n\n\n\nStep 6: Finish Grilling the Cowboy Steak <\/h4>\n\n\n\n Take the steak out of the smoker after the core temperature has reached 120 degrees.<\/p>\n\n\n\n
Heat the pellet smoker to high heat, then finish grilling it on the grill grates until it gets medium rare. At the same time, the bread can be toasted.<\/p>\n\n\n\n
Step 7: Grill and Serve the Salad<\/h4>\n\n\n\n While resting steak, briefly grill the salad. This only takes a few minutes. Place the lettuce halves on the hot grill grate and grill for a short time. <\/p>\n\n\n\n
Then, serve and drizzle the salad halves with a little dressing. Add the chili cubes and put the rest on the table. Or you can cut the lettuce halves into strips and then mix the lettuce strips with the dressing. That’s up to you.<\/p>\n\n\n\n
Step 8: Separate the Meat From the Rib Bone <\/h4>\n\n\n\n Remove the steak with the coffee rub crust from the bone first. Then cut it into slices. <\/p>\n\n\n\n
Step 9: Serve <\/h4>\n\n\n\n Serve with the grilled salad and the baguette bread. The baguette bread can be accompanied by super delicious truffle butter.<\/p>\n\n\n\n
Conclusion <\/h2>\n\n\n\n In the end, a cowboy steak cut is nothing more than a ribeye steak with the long bone from the rib bones.<\/p>\n\n\n\n
Cowboy steaks only raise expectations, which I think it fulfills! It is often two to three fingers thick, and due to the long bone, it is also called tomahawk ribeye steak or tomahawk steak. This cut is cut from the front back. In any case, it is in a marbled and flavorful cut that will make an impression on your guests.<\/p>\n","protected":false},"excerpt":{"rendered":"
Also called a bone-in ribeye steak, a cowboy steak is a thick-cut ribeye steak taken from the rear part of the rib. To make it a true cowboy steak, the rib bone has to remain completely attached to the meat. This makes it look like the tomahawk axe, hence its second name, tomahawk steak.\u00a0 Today, […]<\/p>\n","protected":false},"author":2,"featured_media":7432,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[4],"tags":[],"table_tags":[],"acf":[],"_links":{"self":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/7425"}],"collection":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/comments?post=7425"}],"version-history":[{"count":7,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/7425\/revisions"}],"predecessor-version":[{"id":7821,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/posts\/7425\/revisions\/7821"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media\/7432"}],"wp:attachment":[{"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/media?parent=7425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/categories?post=7425"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/tags?post=7425"},{"taxonomy":"table_tags","embeddable":true,"href":"https:\/\/pitmastercentral.com\/wp-json\/wp\/v2\/table_tags?post=7425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}