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Learn Yussi’s techniques to achieve the ultimate cowboy steak that’s both juicy and tender with a perfect sear.
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1 bone-in marbleized ribeye steak (2 to 3 inches thick)
Haddar Kosher Salt
freshly ground black pepper
Prepare the steak: Remove the steak from the refrigerator and allow it to sit at room temperature for about three to four hours. This will help it cook more evenly.
Let the steak dry by placing on paper towels, flipping it every half hour to remove any excess moisture.
Generously season both sides with Haddar Kosher Salt and freshly ground black pepper.
Preheat the grill or pan: Preheat your grill to high heat (around 450 to 500 degrees Fahrenheit). If using a cast-iron skillet, preheat it over medium-high heat until very hot.
Place the steak on the grill or in the hot skillet. Sear each side for about four to five minutes, or until a nice crust forms.
After searing, place the steak on a broiler pan in an oven heated to 220 to 230 degrees Fahrenheit before Shabbat starts. It should be perfectly medium by the time you serve it for the Friday night meal.
Remove it from the heat and transfer it to a cutting board. Tent the steak loosely with aluminum foil and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a juicier steak.
After the steak has rested, using a sharp knife, slice the steak against the grain into thick slices. Serve the cowboy steak on a nice board, garnishing it with freshly grated horseradish zest and sprinkling it with Haddar kosher salt and black pepper for added flavor. Optionally, you can serve it with your favorite Old Williamsburg beef jerky on the side for a complementary touch.
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yum looks so good!