Cowboy Steak With Grilled Red Onion Salad
Unleash your inner Bill Pickett and feed your whole posse with this hearty, flavorful cut of beef. Cowboy steak is one of the many names for the ever-popular rib eye, with the distinguishing features of a slightly protruding rib bone and a thickness of 2 1/2 to 3 inches.
Ingredients :
- 1 cowboy steak, trimmed
- 2 tsp. kosher salt
- Vegetable oil, for grill or skillet
- 1 Tbsp. roasted unsalted peanuts
- 1 chicken bouillon cube
- 1 Tbsp. cayenne pepper
- 2 tsp. garlic powder
- 2 tsp. onion powder
- 2 tsp. smoked paprika
- 1 tsp. ginger powder
- 3/4 tsp. kosher salt
- 4 Tbsp. unsalted butter
- Grilled Red Onion Salad & Assembly
- 1 large red onion, sliced into 1/4"-thick rings
- 2 Tbsp. vegetable oil, divided
- 1 Tbsp. fresh lime juice
- 8 oz. cherry tomatoes
- 8 oz. Persian cucumbers, sliced into half-moons
- 1/4 cup packed fresh cilantro leaves
Directions :
- Pat steak dry and season all over with salt.
- For a gas or charcoal grill: Prepare a grill for 2-zone heat (for a charcoal grill, bank most of the coals on one side; for a gas grill, set one burner to high and one or two burners to medium-low); clean and oil grates and preheat 5 minutes. Place steak over medium-low heat, cover, and grill, flipping halfway through, until an instant-read thermometer inserted into thickest part registers 115°, 20 to 25 minutes.
- Move steak to hottest side of grill and continue to grill, flipping halfway through, until thermometer registers 130° for medium-rare, about 4 minutes per side. Transfer steak to a cutting board, tent with foil, and let rest 5 to 10 minutes.
- For a cast-iron skillet:Preheat oven to 250°F. Insert a probe thermometer into thickest part of steak, close to the bone. Place steak on a wire rack set inside a sheet tray and roast until thermometer registers 115° to 117°, 45 to 50 minutes. Tent with foil and let rest 10 minutes.
- In a large cast-iron skillet over high heat, heat 2 tbsp oil. Sear steak until thermometer registers 130°, 3 to 4 minutes on each side. Transfer steak to a cutting board, tent with foil, and let rest 5 to 10 minutes.
- Using a spice mill or coffee grinder, pulse peanuts and bouillon cube until mixture is fine and crumbly. Transfer to a small heatproof bowl. Add cayenne, garlic powder, onion powder, paprika, ginger powder, and salt and stir to combine. Reserve 1 teaspoon spice mixture for salad dressing.
- In a small saucepan over medium heat, melt butter, stirring occasionally with a rubber spatula. Cook until foam subsides and milk solids start to brown, about 5 minutes. Pour browned butter over spice mixture and whisk to combine. Cover with plastic wrap and chill until ready to use.
- Preheat a cast-iron skillet over medium-high heat on grill or stovetop. Drizzle onion with 1 tablespoon oil; season all over with 1/2 teaspoon salt. Grill onions until both sides are starting to char and soften, 12 to 14 minutes. Let cool slightly.
- In a medium bowl, whisk lime juice, remaining 1 tablespoon oil, reserved 1 teaspoon suya spice mix, and 3/4 teaspoon salt. Add tomatoes, cucumber, cilantro, and onions and toss to combine.
- Slice steak against the grain. Serve with butter and salad alongside.
