Barbecued Cowboy Steaks Recipe - Cooking Index
Barbecued Cowboy Steaks Recipe - Cooking Index
Those with Texas-size appetites will require an entire steak; for most others — even the heartiest of meat lovers — half of one of these rib steaks is probably plenty.
Type: Meat| 1 tablespoon | 15ml | Coarse kosher salt |
| 1 teaspoon | 5ml | Hungarian sweet paprika |
| 1 teaspoon | 5ml | Garlic powder |
| 1 teaspoon | 5ml | Coarsely-ground black pepper |
| 1 teaspoon | 5ml | Dried ground thyme |
| 1 teaspoon | 5ml | Finely-ground coffee beans |
| 4 | Bone-in beef rib steaks, abt 1 1/4" | |
| To 1 1/2"-thk, each weighing 12 to 16 oz | ||
| 1 | Bag instant-light mesquite chunks - (2.2 l | |
| 1 cup | 237ml | Mesquite or hickory wood smoke chips - soaked in cold |
| Water for at least 30 minutes |
Mix first 6 ingredients in small bowl. Sprinkle spice rub over both sides of steaks, pressing to adhere. Let steaks stand at room temperature 1 hour.
Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat). Grill steaks over mesquite until brown on both sides, about 2 minutes per side. Remove steaks from grill.
Let mesquite chunks burn until ash is gray. Drain wood chips; scatter over mesquite. Return steaks to cooler part of grill (not over mesquite). Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare. Let steaks rest 5 minutes before serving.
This recipe yields 4 to 8 servings.
Source:
Bon Appetit, July 2003
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