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For the steak:
- 2 inch thick @thecedarmarket cowboy rib steak
- ½ tbsp of kosher salt
- ½ tbsp of cracked black pepper
For the chimichurri:
- 1 lime, zested and juiced
- 1 garlic scape, finely minced (if you don’t have one, you can replace with a garlic clove)
- ½ cup parsley, finely minced
- ½ cup oregano, finely minced
- 1 scallion, white and green parts, finely minced
- 1 tbsp salt
- ½ tsp cracked black pepper
- ¼ tsp red pepper flakes
- ¼ cup @getgraza drizzle extra virgin olive oil
Recipe created for Cedar Market by: @Foodkidsandsleep
Grilling a thick cut cowboy steak has some inherent difficulties. That’s why I love to reverse sear my thick cut steaks before a BBQ. I cook them in the oven to around 125℉ , then transfer them to the fridge to stop the carryover cooking and dry the exterior. I like to do it about an hour in advance to get a super dry exterior which will give you the best crust, but you can do 30 minutes or hours. Once your company is ready, you just season with salt and pepper and add it to your screaming hot grill. Sear for two minutes per side, then rest and slice. If you want to be extra, (and I think for a special piece of meat like this you should be), top it with my garlic scape chimichurri.
Cooking Instructions
Steak
Add your steak to a parchment lined sheet pan and bake at 200℉ for 60-90 minutes. Always use a meat thermometer if you have one. Remove when it reaches 125-130℉ for a medium rare steak.
Transfer to the fridge, letting it sit for 30-60 minutes. Pat dry once removed from the fridge then season with salt and pepper.
Add to a very hot grill and cook for 2 minutes per side, until you have a gorgeous crust. Let rest then separate the muscles and slice each one.
Chimichurri
Chop up your herbs & alliums, or you can just blitz it all in a food processor. Then add your oil and mix. Let this chill in the fridge for an hour as the salt and oil range the harsher garlic notes.
Pour over your steak & enjoy!
