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HomeHome CookingCowboy Steaks with Guinness Sauce – Leite's Culinaria

Cowboy Steaks with Guinness Sauce – Leite’s Culinaria

There’s nothing fallacious with T-bone, filet mignon, or sirloin. However in the event you keep on with the classics, you’ll miss out on the distinctive flavors from different elements of the animal. Sure, a large slab of brisket or a Flintstonian bone-in rib eye can look daunting. So skip the strip, name up your fellow carnivores, and serve one in all these beefy beauties as a substitute. For the best-quality beef, search out an actual butcher. No luck discovering one? Ask round at your native farmers’ markets or farm-to-table eating places for suggestions for a go-to meat maven.–Ian Knauer

*What’s one of the simplest ways to prepare dinner rib eye?

Additionally known as a cowboy steak, generously sized rib eye will fairly presumably be the best reduce to ever grace your grill. . The luscious marbling present in rib eyes units them aside when given a very good sear. Rib eye steak is at all times a well-liked selection—they’re all about tenderness and taste. One of the simplest ways to prepare dinner rib eye steak is pan-seared or grilled over excessive warmth however broiled within the oven is scrumptious, as nicely

Sear the cowboy steaks

  • Preheat the oven to 400°F (204°C).

  • Season the steaks with the salt and pepper.
  • Warmth the oil in a big cast-iron or different heavy ovenproof skillet over medium-high warmth till it shimmers. Add the steaks. If the skillet appears crowded, sear separately, fastidiously spooning off a few of the fats in between steaks.
  • Sear the steaks, turning simply as soon as, till browned on either side, 2 to three minutes per aspect. Use tongs to show the steaks on the fatty edge, the aspect reverse the bone, and sear till browned.

  • Slide the skillet containing the steaks into the oven and wait till they attain your required doneness. For medium-rare, wait till they attain 110°F (43°C) within the middle, about 20 minutes for two to 2 1/2 inches thick and half-hour or extra if thicker. For medium, wait till they attain 115°F (46°C) within the middle, about 25 minutes for a steak that’s 2 to 2 1/2 inches and 35 minutes or extra in case your steak is thicker.

  • Transfer the steaks to a chopping board and allow them to relaxation for not less than 10 minutes. Preserve the skillet.

Make the Guinness sauce

  • Whereas the steaks relaxation, pour off all however 2 tablespoons of these luscious pan juices from the skillet. Add the shallot and garlic and prepare dinner over medium warmth, stirring, till the garlic is golden brown, about 2 minutes.

  • Add the tomato paste and prepare dinner, stirring continually, till the paste begins to brown, about 1 minute. 

  • Add the Guinness and boil till the liquid is sort of fully decreased to a syrup, about 2 minutes. Add the inventory and Worcestershire sauce and boil till the liquid is decreased by about half, 2 to three minutes.

  • Take away the skillet from the warmth and whisk within the butter till it’s integrated and the sauce is emulsified and glistening.

Get your cowboy steaks and Guinness sauce to the desk

  • Serve the steaks, both nonetheless on the bone straight from the skillet or carved into slices, with the Guinness sauce. Initially revealed September 12, 2012.

Serving: 1 portionEnergy: 425 kcalCarbohydrates: 3 gProtein: 31 gFats: 32 gSaturated Fats: 15 gPolyunsaturated Fats: 2 gMonounsaturated Fats: 14 gTrans Fats: 0.3 gLdl cholesterol: 113 mgSodium: 953 mgPotassium: 517 mgFiber: 0.4 gSugar: 1 gVitamin A: 314 IUVitamin C: 2 mgCalcium: 24 mgIron: 3 mg

Diet data is mechanically calculated, so ought to solely be used as an approximation.

Recipe © 2012 Ian Knauer. Picture © 2012 Christopher Hirsheimer. All rights reserved.

Recipe Testers’ Evaluations

It’s a uncommon event when the flavour of a rib eye could be improved. That is a kind of occasions. These cowboy steaks had been out of this world. The searing of the meat produces a stunning crust on the skin of the meat, whereas the roasting leads to an ideal medium uncommon. As soon as the sauce is added, lift-off is achieved. The unimaginable taste of the rib eye is enhanced and showcased in a sauce that I may have simply eaten by itself with a spoon. The sauce is deep brown and silky easy. The flavour has nice depth however doesn’t overpower the steak. This recipe is a particular deal with.

My steak solely took 20 minutes within the oven to reach at medium uncommon. I might use thinner steaks and scale back the oven time once I make them once more. This might give everybody their very own steak.

Beer and steak, what a fantastic mixture! The cowboy steaks are merely ready and the Guinness sauce comes collectively shortly and with ease. The household raved. Not solely did they get a fantastic steak, however the sauce was flavorful and a fantastic addition to the meat. My daughter beloved the sauce a lot, she poured some on her salad so she may get pleasure from extra of it.

That stated, it’s a whole lot of meat and we had some nice steak left over, sufficient for 2 lunches the subsequent day. The steaks my butcher reduce weren’t that fatty, so there wasn’t actually a lot to pour out of the pan earlier than making the sauce. I feel this might work equally nicely doing the steaks out on the grill and the sauce on the aspect burner or again of the grill. That is one sauce I’d make once more for different meats (like lamb or burgers and even pork) with a small change to the broth used.

My son-in-law and I actually beloved this cowboy steaks recipe. I had bother discovering bone-in rib eyes reduce the way in which the recipe recommended, so I went to a neighborhood slaughterhouse. Even there, they stated the didn’t do bone-in cuts, since most individuals needed boneless. He did ask the meat cutter if he had any rib eyes that also had the bone connected so he may reduce me one, however no luck. I made a decision to forge forward with out the bone.

I’d by no means used this method to prepare dinner a steak earlier than, and for the reason that steak was so thick, it took over 45 minutes to get ours to the medium-rare stage, which is our most popular doneness. The meat was excellent and so tender. I knew I had to do this one since I’ve tried a number of recipes utilizing Guinness that got here out nicely.



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