The trick is to smoke the meat and not make the meat smoke

COWBOY STEAKS

  Date: July 20, 2010
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Two weeks ago I declared the prime grade N.Y. STRIP STEAKS WITH BBQ SAUCE to be the best steaks I have ever had. Well to keep with the cowboy motif, “Look out there is a new butcher in town”. A new butcher shop opened in town and I now have a regular source for prime grade beef. These steaks were called Cowboy Steaks and were a Prime Grade bone-in rib-eye that was 2” thick and weighed in at 2 1/4 pounds. I didn’t want to compete with the taste of the meat too much but I found a recipe in Weber’s Steak & Sides ironically called Cowboy Steaks with Toasted Cumin Rub. This steak was far thicker than the one in the recipe, so I cooked it directly to put a nice sear on it and finished it indirectly. The steak was a perfect Medium Rare (135 degrees) and the flavor was amazing. The rub has helped give the steak a tasty outer crust whose flavor complimented the beef flavor. It was amazingly moist and tender, better than any steak I’ve ever tasted.
Recipe Source:
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Steak & Sides

Weber's On the Grill - Steak & Sides

Straight Shooting Cowboy Steaks w/ Toasted Cumin Rub - Page 24
Grill:
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Kenmore Elite Gas Grill

Direct & Indirect Grilled:

Using Kenmore Elite Gas Grill
Gear:
  • Maverick ET-72 Remote Read Thermometer
  • SR 19" Locking Tongs