I hoped to have reports from another Habanero Hamburger outing, but a Prince of Wales Pub trip was postponed. Cravings for red meat were strong this week, so I stopped by Drewes Meats on Church Street. I was easily seduced by the gorgeous red color and thickness of a Cowboy Steak. Research confirmed the butcher's report on what exactly a cowboy steak is: bone in ribeye, big enough for two.
The Cowboy Steak seemed like a natural center to a meal, so I went for a simple side dish of garlicky mushrooms, asparagus and baby carrots. There was some difficulty getting all the tough ends off the asparagus, and we felt the spears were too skinny.
Searches on the craigslist Food Forum (foodfo) recommended grilling the Cowboy Steak. If only! We have garbage cans on our "deck" and it barely fits one person without the cans. Liberal doses of salt, pepper, in a buttered hot cast iron skillet started the cooking off right in our kitchen. Our place started to smell heavenly of meat, butter and a little garlic. (The smells lingered the entire night, even hours after eating). The meat was marbled, and had a rich mouth feel and smooth beefy taste. I got a little randy and gnawed beef off the bone-it was that good.
Next time I'll serve the Cowboy Steak with cowboy beans and potatoes, with maybe some veggies. Cowboy Steak is a filling and satisfying way to get some meat.
Cowboy Steak image courtesy of Amazon.com.