20 January 2010
1 rib of beef bone in.
That's all you need.
Preheat the oven to 220C. I use a top/bottom heat setting.
Season the steak with ground black pepper.
Find a frying or saute pan that will take the beef rib and fit in your oven.
Heat 15-30ml vegetable oil, goose fat or retained beef or chicken fat to very hot.
Sear the steak on one side.
Turn over then put the steak in the oven.
Leave it to roast. For a rare steak cook about 15 to 20 mins. Check after 15 mins to see if it is at the right doneness.
Cook for longer to achieve medium or well done.
Once the steak is cooked to you liking, allow to rest for 15 mins.
Serve as you like steak.
This is a single rib as bought from the butcher. These steaks are served widely in the USA and here you will find that the bone has been frenched to give a more dramatic appearance.
Also the rib eye is the main focus so the outer meat is removed and put to good use else where.
Next time I will french a steak to illustrate.
Seared Cowboy Steak
Ready to go with Bearnaise Sauce
Rare Ribeye from the Cowboy Steak
We first encountered this cut of steak at the Coyote Cafe in Santa Fe, New Mexico. Although the then owner, Mark Miller has now moved on, good to see the restaurant still serves this giant of a meal.
The Famous Cowboy Cut $56
Prime 24 oz Bone in Ribeye, Aged 28 Days
Red Chile Onion Rings,
Horseradish Crème Fraiche
Roasted Fingerling Potatoes