Cowboy steaks are the latest meat food that exceeds popularity in the United Kingdom online exploration, both “Cowboy Steak Recipe” and “How to Choe Cook Cowboy in the oven”, which rises over 5,000% over the last 30 days. But what is the cowboy steak?
According to experts on Butcher Campbells meat, cowboy steak is typically a thick-cut, bone-ribeye steak. It is usually at least 1-2 inches thick and comes from the rib of the cow from the primal, similar to the classic ribeye steak. It gets its name because of the remaining bone, which gives the impression of the dramatic handle that is sometimes used to keep it while eating.
It is larger than the average steak, typically 600-900 grams, and often pass through fat stripes, whereby the surgery is marbled aesthetic. The marbling also makes the steaks very affectionate and tasteless when boiling. If you want to try a cowboy steak, Campbells Meat experts recommend ordering Cote de Boeuf, full of flavor and thicker meat while still intact.
The Campbells Meat spokesman said: “If you order a cowboy steak at a restaurant, you are likely to spend a lot of money. Instead, you can make a container easily at home, you just have to make sure you buy the right cut and make it and cook it well.
“When you order a butcher or supermarket, ask for a Luu-Ribeye steak, Cote de Boeuf or classic Tomahawk steak. Make sure that there are grease criteria inside the surgery, about 1.5 to 2 inches thick and the bone is still intact. ”
How to make and cook a cowboy steak
Campbells Meat experts reveal how best to make and cook a cowboy steak.
Preparation of cowboy steak
- Remove the steak from the refrigerator for about 30 to 60 minutes before cooking. This allows the meat to be cooked more evenly.
- Flash genuinely with both sides of the cowboy steak with salt and newly ground black pepper. You can also add garlic powder or steak mixture of your choice.
Cooking the cowboy steak
Experts suggest that, in order to achieve the best results, oil is saliva to make sure it is hot enough for the steak. It is best to cook Ribeye at least for medium -sized rare ones, as this gives you enough fat in the yard and tasting the meat.
To achieve optimal taste and texture, make sure that the steak is first in a hot pan until it is golden on both sides before finishing in the oven. Rest the steak for 15-20 minutes before and after cooking to ensure smooth. Allow to rest before slicing also help to keep all the delicious juices by keeping the meat tendency and flavors.
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