Coffee Rubbed Cowboy Steak

What is a cowboy steak you ask? I am psychic and a former Scout leader, thus I am prepared. LOL.

cowboy steak is a thick (2 ½”-3”) bone-in ribeye cut between the ribs and feeds 1-2 easily. … Many companies cut all the meat away from the rib bone (Frenching), but at The Butcher’s Market, we leave that rib meat attached for additional flavor.

(Google to the rescue, again). As the definition states, one of these should easily feed two guys.) We purchased this one a week or so ago and let it age in our refrigerator in the sealed bag.

With COVID and self isolation, we do not always have traditional meals on certain days of the week. It was a weeknight, not Sunday. No overnight marinating for this recipe and it came out as per the directions!!! Tender, juicy and, no, it did not taste like coffee after it was taken out of the oven. Itis a guaranteed winner. Bonus – there was enough left for a leftover meal of Cowboy Steak Stroganoff, tonight. More on that next week, my friends.

Coffee Rubbed Cowboy Steak

1 cowboy steak, 2-2 1/2 pounds, roughly 2.5 inches thick

  • 2 tablespoons butter
  • 2 tablespoons ground coffee
  • 1 sprig rosemary, leaves removed from sprig. minced
  • 1 tablespoon canola or vegetable oil

FOR THE ROSEMARY BUTTER

Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in fresh rosemary until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a round stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the steak.

1 Preheat the oven to 425 °F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper. Rub with ground coffee on all sides, but mainly the top and bottom.

1 Add oil to an oven safe cast iron skillet and turn up to medium high heat, allow the skillet to become hot first. Place the cowboy steak face down and sear undisturbed for 2 minutes. Flip and sear for an additional 2 minutes. This will give your steak a nice seared edge.

2 Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts.

For medium rare, bake for 20-25 minutes. For medium, 25-30 minutes. Well done, 30-35 minutes. Just to note, a digital thermometer is critical to ensure accurate temps. Take the steak out of the oven roughly 5° cooler than your desired final temp. Steak will continue to cook after it’s taken off the heat. I took mine out at 120°F. And voila!

Come back next week for the Leftover Cowboy Steak Stroganoff…

Maple Peameal Bacon Roast

After finally getting together all of the ingredients to make MY OWN peameal bacon, I was ready to savour the flavour of a peameal bacon roast! For those not familiar with peameal bacon, it is an Eastern Canadian thing. A pork loin is brined for 5 days and rolled in a crust of cornmeal and placed in the refrigerator for a few days before slicing OR freezing for future use. If any of you are interested in the recipe for making your own peameal bacon, drop me a line. For now here is the roast recipe…

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Maple Peameal Bacon Roast

  • 1 – 3 1/2 lb. peameal bacon
  • 1/2 cup maple syrup
  • 2 tablespoons Dijon mustard
  • 2 teaspoons fresh chopped rosemary
  • 1 teaspoon fresh black pepper
  • 1/4 teaspoon sea salt (optional)

Preheat oven to 350 F or 180 C

  1. Cut six 1 inch slits across the roast. Place on a rack in a large rimmed baking pan lined with foil.
  2. Combine maple syrup, Dijon mustard, rosemary, salt and pepper. Brush the mixture over the roast.
  3. Bake in centre of oven for 25 minutes and baste with remaining mixture.
  4. Bake for another 50 minutes OR until thermometer registers 130 F/55 C
  5. Let rest for 5 minutes before slicing.

Makes a great dinner with some roasted vegetables of mashed potatoes and a side dish of green beans!