Grilling Recipes

Grilling Texas Size Cowboy Steak r Bone In Rib Eye 24 hr Dry Age



today we show you how to cook a Texas style HUGE Steak.
A Cowboy Steak of course living in CowTown Texas, Fort Worth they are going to have a Good Cowboy Steak.. and it was good.. They also call them Tomahawk steaks.
I cooked it the way it would be cooked in many restaurants.. Sear it real good and then Cover grill and bake. That is the only way for you to get a huge piece of meat done… The only ingredients I used was Salt and Fresh Ground Black pepper,… Thats all you need.. The meat is tasty enough… Plus be sure to NEVER poke a hole in your steak for any reason … until time to eat it.. 🙂 That way the juices don’t run out on the ground..

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27 thoughts on “Grilling Texas Size Cowboy Steak r Bone In Rib Eye 24 hr Dry Age

  • I'll "have a good day" once I get my hands on that cut of steak! Man! Perfect cook. ?

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  • Perrty! I only have a electric stove and oven. I enjoy my steak,”Walking but not talking “. Any suggestions? Bob Rochester, NY

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  • I remember my dad called em Billy Steaks. I don know why, he just did.

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  • I want to jump through my phone with a fork and sharp knife and go to town. That looks so good my friend

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  • Hey Oldmancooking you need to visit a particular establishment next time you're in New York called "The Old Homestead" and try their Tomahawk Rib Eye, that really is an out of body experience…I traveled all the way from Melbourne, Australia with friends to go to both The Old Homestead, The Brindle Room (for their rib eye hamburger) and Peter Luger in NYC… incredible places for steak..Absolutely incredible.

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  • I just bought a 695g rib eye that looks just like that but i've never heard of putting pepper on it and putting it in the fridge for 24 hours…I marinate mine with salt and pepper and olive oil and then cook it in a wok rather than a frying pan 10 mins each side. Then I wrap it up in tin foil and put it in the oven for half an hour on 250 then let it rest for 10 mins….comes out a treat and I don't mind the way you did and I like it a bit burnt particularly flame grilled…gives it a good tangy charcoal kind of taste!!

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  • Excellent video Sir. Thank You for the information. I agree I also have never seen a beautiful cut of steak like this before.

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  • I love in appt.do you have a oven recipe for that,and when I ask my butcher what do I ask for two pounds of prime.rib,anyone.please

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  • Searing DOES NOT seal in juices, it only adds flavor through the Maillard (browning) reaction.

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  • I came from a Booette and Bowsette video

    LORD TACHANKA APPROVES!!!!!!
    BOOETTE APPROVES
    BOWSETTE APPROVES!!!!!
    RED BLOOD CELL FROM CELLS AT WORK APPROVES!!!

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