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Let’s cowboy up & make the best smoky bone-in ribeye steak ever!

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I am Chef & I love food obviously! One of my favorite dishes when I am dinning out is ordering an awesome steak. Nothing can be as satisfying as a perfectly cooked tasty steak & subsequently nothing can be as dissatisfying as an overcooked or tasteless steak. I’ve been fortunate enough to try steaks all over the country at different steakhouses but I have to say my favorite one is in Chicago at the Chicago Chophouse. Unfortunately I cant jump on a plane every time I am in the mood for a tasty steak so I’ve found a way to make an easy & tasty steak at home.

I know the degree of doneness is a personal preference & hotly debated subject but so is the cooking method. In my steak I look for a medium rare doneness & a little bit of smoke. I’ll share with you my tips & tricks to make a really enjoyable steak & experience without breaking the bank. I start off by buying a 2-3 pound bone in ribeye steak commonly known as a cowboy or tomahawk cut steak. It’s great for sharing and it looks beautiful when you are presenting it. You don’t have to buy an expensive steak just make it has a good amount of marbling, the little white specs that you see spread throughout the steak. I enjoy using my Traeger smoker to smoke the steak for 30-45 minutes then I “reverse sear” the steak in my Gunter Wilhelm BBQ pan to finish it off.

Chef Anthony Pro Tip #1- Although some might not be a fan of it I use the Weber iGrill Wireless Thermometer to monitor my steak & it’s doneness.

 

Chef Anthony Pro Tip #2- I always remove my steak from the heat when it’s 5-10 degrees before my desired doneness. That will keep the steak from overcooking.

Chef Anthony Pro Tip #3 – People talk about this step all the time but rarely do it. It’s important to let your steak “rest” for 10 minutes so that the juices don’t run out once you cut it. Although resting is also hotly debated topic I normally “rest” the steak by placing a piece of aluminum foil loosely tented over the meat to help retain heat. Don’t remove the thermometer probe until after you steak has “rested”. I also sometimes put the steak in an oven that is turnoff and not hot to hold & rest the steak.

Chef Anthony Pro Tip #4 – Leave your steak out of the fridge for 30 minutes before you begin to cook it so that it starts coming to room temperature.

2-3 pound bone-in ribeye also known as a cowboy or tomahawk cut steak
2 oz avocado oil
course sea salt
course ground black pepper

  1. Apply a light coating of avocado oil to all the surfaces of your steak. Sprinkle a generous amount of salt & pepper to each side and light press the seasoning into the steak with your hand.
  2. Smoke your steak at 225 degrees for 30-45 minutes
  3. Heat your grill pan until it reaches 425-450 degrees.
  4. Remove your steak from the smoker and finish off on you grill pan. It will take approximately 3-4 minutes on each side.
  5. Using your Weber iGrill Wireless Thermometer will help you cook your steak to the desired doneness.

My Cowboy cut steak goes great with my Mexican style Street Corn

By on August 3rd, 2017

About Anthony Serrano

Born and raised in Arizona, Chef Anthony has worked in the restaurant business since his early teens. His family opened their first restaurant when he was 2 years old and he’s loved cooking for as long as he can remember. Chef Anthony’s family lives to cook and coming up with new creations is a family past time. In addition to learning much from his dad who is also a Chef, Anthony attended the prestigious Le Cordon Bleu College of Culinary Arts where he earned his Bachelor’s degree in Culinary Management. His specialties include Mexican and Italian cuisine.

Over the course of the past few years he has found a passion for competitive cooking. Chef Anthony has won over 60 awards in several state cooking competitions winning over $30,000 in prize money. Anthony has competed in the World Food Championship for 3 years running. In 2016 Chef Anthony became the Champion in the Recipe category at the World Food Championship with a breakfast recipe that won over the judges – a homemade bacon English muffin, a caramel apple and jalapeño sausage patty, purple potato hash, and a candied sausage poached egg all topped with a brown butter habanero hollandaise.

Currently, Anthony is the owner and executive Chef of El Palacio Restaurant & Cantina and Desert Rose Catering. His culinary point of view is nothing in the kitchen goes wrong you just have to adapt. Chef Anthony is a firm believer of adapting and overcoming in life and in the kitchen. He finds it fun to teach and inspire people to cook better and get over fears of cooking new and difficult dishes.

ChefAnthonySerrano.com will be a showcase for Chef Anthony to share his journey being Chef, dinning at the best restaurants whether they are fine dinning or small family owned restaurants, traveling, and competing in culinary competitions.

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