Also called 'tomahawk' steaks because of their shape and long handle, these big boys have a great flavor and can feed a crowd (or one really hungry hard-working man!) They typically come in sizes from 24-30 ounces each, which includes the bone.
Those I've purchased usually also require some trimming, as shown below. I like to clean up the bone (handle) and also take off any large, thick portions of fat around the edge. While a little fat is good and provides flavor, large amounts of fat won't have time to cook off and as they do begin to melt, they cause flaring on the grill.
As these are large pieces of meat, I prefer to cook them sous vide first, so the meat only finishes on the grill, but you can simply grill them as well. If you are going to do this, keep an instant read thermometer handy so you can check the internal temperature quickly and get them to your preferred level of doneness.
Sous Vide Version: If you are going to do them sous vide, then set your water temperature to about 5 degrees lower than your desired level of doneness, per the chart below. I also like to add some fresh rosemary from my garden to add some additional flavor. Save any other flavorings like salt, pepper, etc. for the grill finish. You can pre-sear the steak in a super hot heavy pan if you prefer.
My preferred level of doneness for a steak like this is 137F-142 degrees, so I'll set the sous vide for 132F. Based on the weight and thickness of the meat, cooking time in the water bath will be based on your machines instructions, somewhere between 1-3 hours. While the meat will hold at that temperature and never over-cook, you don't want to keep cooking it in the water bath longer than 4 hours as the classic steak 'chew' will begin to degrade.
Salt your steak(s) and add any other steak seasonings you prefer. Simply finish the steaks on the grill over very high heat, 2-3 minutes, turning once during cooking. Remove from the grill to a platter and let rest for 10-15 minutes.
Classic Grilling: Salt your steak(s) liberally and let rest 40 minutes before grilling. Your goal is to grill the steaks evenly from edge-to-edge (ideally a little pink, while still getting a nicely charred crust.) This is easier to do with a cowboy steak as it is fairly thick and flat. Despite what some people say, it's best to first grill the steak at a low heat before finishing it over a very high heat to sear its surface. A pre-warmed steak will sear much faster and minimize your chance for over/under cooking.
Flip regularly during grilling. This'll help the steak come to temperature faster and more evenly. Since a steak this size can take up to half an hour to cook through, I flip it at least every five minutes. As always, I recommend you use an instant read thermometer (ideally digital and good quality) for perfectly cooked steaks. No other method is as reliable.
Remove from the grill to a platter and let rest for 10-15 minutes. For a thick cowboy steak, you can expect your final temperature to rise by about five degrees as it rests. So plan accordingly for your desired doneness.
As these steaks are large, I'm carving mine and serving it on a platter. But if you have hearty eaters they may each want their own. Even Kevin insisted on getting the bone to chew off that most delicious meat.
Those I've purchased usually also require some trimming, as shown below. I like to clean up the bone (handle) and also take off any large, thick portions of fat around the edge. While a little fat is good and provides flavor, large amounts of fat won't have time to cook off and as they do begin to melt, they cause flaring on the grill.
As these are large pieces of meat, I prefer to cook them sous vide first, so the meat only finishes on the grill, but you can simply grill them as well. If you are going to do this, keep an instant read thermometer handy so you can check the internal temperature quickly and get them to your preferred level of doneness.
Sous Vide Version: If you are going to do them sous vide, then set your water temperature to about 5 degrees lower than your desired level of doneness, per the chart below. I also like to add some fresh rosemary from my garden to add some additional flavor. Save any other flavorings like salt, pepper, etc. for the grill finish. You can pre-sear the steak in a super hot heavy pan if you prefer.
My preferred level of doneness for a steak like this is 137F-142 degrees, so I'll set the sous vide for 132F. Based on the weight and thickness of the meat, cooking time in the water bath will be based on your machines instructions, somewhere between 1-3 hours. While the meat will hold at that temperature and never over-cook, you don't want to keep cooking it in the water bath longer than 4 hours as the classic steak 'chew' will begin to degrade.
Salt your steak(s) and add any other steak seasonings you prefer. Simply finish the steaks on the grill over very high heat, 2-3 minutes, turning once during cooking. Remove from the grill to a platter and let rest for 10-15 minutes.
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| I carve the large steak and top it with mushroom sauce. |
Classic Grilling: Salt your steak(s) liberally and let rest 40 minutes before grilling. Your goal is to grill the steaks evenly from edge-to-edge (ideally a little pink, while still getting a nicely charred crust.) This is easier to do with a cowboy steak as it is fairly thick and flat. Despite what some people say, it's best to first grill the steak at a low heat before finishing it over a very high heat to sear its surface. A pre-warmed steak will sear much faster and minimize your chance for over/under cooking.
Flip regularly during grilling. This'll help the steak come to temperature faster and more evenly. Since a steak this size can take up to half an hour to cook through, I flip it at least every five minutes. As always, I recommend you use an instant read thermometer (ideally digital and good quality) for perfectly cooked steaks. No other method is as reliable.
Remove from the grill to a platter and let rest for 10-15 minutes. For a thick cowboy steak, you can expect your final temperature to rise by about five degrees as it rests. So plan accordingly for your desired doneness.
As these steaks are large, I'm carving mine and serving it on a platter. But if you have hearty eaters they may each want their own. Even Kevin insisted on getting the bone to chew off that most delicious meat.
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