Friday, February 15, 2013

Cowboy Steak - To die for!

I stopped into Pete's Fruits and Vegetables in Denver over on Holly Street, just north of Alameda to pick something up for for Valentine's dinner.  In the meat market next door (Pete's son's are running it now), they had a special on bone-in rib eye steaks.  About 2" thick, they looked absolutely delicious!  I could not resist.
I heated up my large cast iron skillet that is a real beauty.  It was my grandmother Mullen's and it such a phenomenal skillet.  The newer ones are not made half as well (too porous) and my beauty has been seasoned for at least 90 years!
First I wrapped a sheet of tin foil around the skillet.  Much easier to throw away the sheet of tin foil once the steak was done then to have to scrub up all the slatted grease.
I let the skillet heat up on high for about ten minutes.  In the mean time, season the steak.  Sear the steak for three minutes on each side.
Place the skillet (along with its tin foil collar) into a pre-heated oven set at 350 for ten minutes.  Let it rest another ten minutes before slicing.
Talk about perfection and with the bone-in, the flavors were spectacular!  
Next time, skip the grill and prepare it this way.  
I know you will not be disappointed.
By the way, one steak is plenty of food for two.  
I hope your Valentine's dinner was just as delicious.  
Bon Appetit.


  1. I can't get to Pete's, but this made me really hungry. When will you be organizing another group to San Miguel?

  2. Kathleen,
    Maybe the end of October. Do you know of anyone interested in joining me? Please send to my email address.