This special blend of spices was created with our new Prime Cowboy Rib Chop steak in mind, though it would work great on any steak or even a burger! It imparts a wonderful spicy, smoky flavor to the juicy meat.
- Two 20 oz. Bone-In Cowboy steaks
- 1 Tbsp. coarse Kosher salt
- 1 tsp. freshly ground black pepper
- 1 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. dried ground thyme
- 1 tsp. ground espresso
- 1 tsp. chili powder
- 1/4 tsp. cayenne pepper
- 1 cup mesquite or hickory wood chips, soaked in cold water 30 - 60 minutes
Combine salt, pepper, garlic powder, paprika, thyme, espresso, chili powder and cayenne pepper together in a small bowl. Using paper towels, pat each steak dry of any exterior natural juices. Then by hand, rub the spices all around each side of the two steaks, pressing them into the meat to help them stick.
Start your charcoal grill. When the coals are at a medium-high heat (coals are mostly gray), drain the wood chips and spread them over the coals. Place steaks on the grill. Sear 1-2 minutes per side. Then cover and continue to cook approximately 5 minutes per side for medium rare doneness. When done, place on a platter and cover with foil to rest for 5 - 10 minutes prior to serving. Great with fried potatoes, grilled mushrooms and salad. Cowboy steaks are so large, this recipe can easily feed 2 - 4 hungry meat eaters.