Tips / Suggestions
- Be sure to NOT salt the steak beforehand. You will get plenty of salt from the salt block.
- When cooking the steak on the salt block, flip over half way so that both sides can absorb the salt.
- If you can time it right, allow the butter to cool, but not too much. I prefer it to be viscous, but not completely melted, and not hardened. You could also make a stick out of the butter (using saran wrap), put in the fridge, and then add a slice on top of the steak at the end.
Cowboy Hawk on a Salt Block
Servings
2
servingsPrep time
20
minutesCooking time
1
hour15
minutesCalorieskcal
An American wagyu cowboy hawk slow cooked on a salt block, seared over high heat, and bathed in cowboy butter.
Ingredients
1 1 cowboy hawk steak (roughly 32 - 36 oz)
1 1 Himalayan salt block (large enough to set steak on)
1/2 cup 1/2 black pepper
2 tbsp 2 olive oil
- Cowboy Butter
1 stick 1 unsalted butter melted
1 tsp 1 minced garlic
1 tbsp 1 lemon zest
1 tbsp 1 lemon juice
1 tbsp 1 hoisin sauce
1 tsp 1 red pepper flakes
1 tbsp 1 dijon mustard
1 tsp 1 worcestershire sauce
2 sprigs 2 rosemary fresh
1/2 tsp 1/2 salt
1/2 tsp 1/2 pepper
Directions
- Rub olive oil all over the steak and coat both sides with the pepper. Set aside.
- Place the salt block on the grill and slowly heat until the grill reaches 250 degrees F. Place the steak on the salt block and begin to cook.
- While the steak is cooking, combine all ingredients for the cowboy butter, and set aside.
- Once the steak reaches an internal temp of 110 degrees F remove and set aside. Also, remove the salt block from the grill.
- Heat your grill (or preferably a searing station) to at least 700 degrees. Sear each side for a 1-1.5 minutes, or until the internal temp reaches 125-130 degrees F.
- Remove the steak from the grill, set aside, and let rest for roughly 10 minutes. Pour as much of the cowboy butter as you would like over the steak, slice up, and dig in.
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