Scene-Stealing Dinner for Two
Austin Daniels, butcher and owner of Daniels Gourmet Meats and Sausages in Bozeman, has what he calls a “foolproof method” to make a classic, thick-cut cowboy steak on a pellet grill. The cowboy steak, which Daniels keeps stocked year-round, is an entire rib section cut from a bone-in ribeye. It measures 2–3 inches thick and one cowboy steak can feed two to four people. Daniels suggests the reverse-sear method, which basically means to cook the inside of the steak low and slow and then sear the outside at a high temperature. The reverse-sear nearly guarantees a perfectly cooked steak, and with a thick cut like a cowboy, it makes all the difference.
SERVES 2–4
1 thick-cut cowboy steak (2–3 inches thick)
1–2 tablespoons olive oil
Up to ¼ cup steak rub (Classic Steak Rub by Daniels Gourmet Meats and Sausages)
1–2 tablespoons butter
1 tablespoon dry or fresh herbs like thyme, rosemary, sage, or oregano
Preheat the pellet grill to 225–250°F, using high-smoke wood pellets like hickory, mesquite, or oak.
Trim excess fat from the steak and pat dry. Coat with olive oil and season liberally with steak rub. Place steak on the grill and cook until the internal temperature reaches 110–115°F for medium-rare.
Remove the steak from the grill and let rest covered. Meanwhile, heat grill on its highest setting to 450–500°F.
Heat a cast-iron skillet on the grill and add butter and herbs. Add the steak and sear for 2–3 minutes per side, developing a crust. The target final temperature for a medium-rare steak is 130–135°F.
Let the steak rest for another 5–10 minutes before slicing, to keep it juicy.
