Ride 'em Cowboy: Preparing a Cowboy Steak

so we're gonna start by preparing a new signature item that we have which is between a 36 and a 40 ounce cut of prime rib share so it's this massive piece of beef that we're gonna be serving but I need to break it down first so it comes to us from our butchers fairly compared but it still needs to be a little bit of the ball needs to be removed in between so the interior between the ribs are exposed so I can just get a nice clean cut through some come out easier than others so on a rib this size will get the amount of cuts by the amount of ribs so you'll have seven full portions at the end depending on where they cut that final bone then just to cut between the bones to view the state then I go back and I clean down the bone not too much because it still good amount of fat that's just too delicious to throw away right the fat the marbling on on this meat is essential to the flavor of this and to me this is the best cup which is cut-off of a prime rib and bounine steak like this is considered a cowboy steak so what I'm looking for when I'm pulling the meat is the marbling inside the meat and that marbling is just extra fat and the fat is where all the flavor comes from there is a good amount of fat on there that can't be consumed a lot of will render down but not all of it so part of that I'm taking off just cleaning around the bone more so is for an aesthetics purpose just so the bone will pop out and just look nicer on the plate these are about three inches they range are they going to range between 36 and 40 ounces per piece before this book and as you can see they're going to vary a little bit in size make this big monster here's it's going to eat well from this point we would go and season them to order over at the grill to me you never have enough salt and pepper with motor it renders down I want to get it nice and heavy because the fat is nice and salty we're just going to help it out all but the grill we have very nice book it's gonna cook - it's about 1,200 degrees we're just gonna set that beast on let it go we have beautiful baby kale that's just been fried lightly so it's nice and crispy and as soon as it comes out they get some salt and some Parmesan cheese that's just somebody sitting we're gonna heat this pan real quick a little bit of pan juice a little bit of olive oil and some compound butter season with care

Channel: Richard Kennedy

Views: 1,093,342

Rating: 4.0566339 out of 5

Keywords: Cowboy steak, steak, beef, prime rib, chef, cuisine, restaurant, cooking, kitchen, recipe, butchering, farm-to-table

Id: YkRs_0BrbKM

Length: 8min 42sec (522 seconds)

Published: Mon Feb 25 2013