Peter Luger Style Cowboy Hawk Steak

Peter Luger Style Cowboy Hawk Steak

Save yourself the trip to Brooklyn, and make this Peter Luger Style Cowboy Hawk Steak in the comfort of your own backyard. The secret sauce is 800°+ of intense heat from a broiler or infrared grill coupled with Luger’s generous salt preparation. Don’t be scared of the salt. Luger’s month-long dry-aging process is optional, but recommended!

Tips / Suggestions

  • The best way to cook this way is entirely up to you. If you like more / less crust or prefer medium over medium rare, just adjust the times to what you want. The durations I gave are a guideline but they can vary some in either direction. The great thing about cooking this way is that it’s very easy to monitor. You don’t need a temperature probe to see how done the steak is. Since it’s already cut up, just take a look with your own eyes.
  • If you don’t have American wagyu that’s fine, just try to get the best cut you can. It makes all the difference in the world especially since you’re only using salt. Just make sure the cut is at least 1.5 – 2 inches thick.
  • I suggest forming a little more of a crust on the side of the steak that will be facing down in the cast iron pan. That side will soften some due to sitting in the butter. Additionally, the side that will be facing up in the pan will build some additional crust during the final cooking step.
Print Recipe

Peter Luger Style Cowboy Hawk Steak

Recipe by BacusBBQ
Servings

2

servings
Prep time

30

minutes
Cooking time

6

minutes
Calories

kcal

American wagyu cowboy hawk steak cooked to perfection, just as done in the famous Peter Luger Steakhouse.

Ingredients

  • 1 1 American wagyu cowboy hawk steak (roughly 32 oz and 1.5-2'' thick)

  • 4 tbsp 4 salt

  • 1/4 cup 1/4 clarified butter (melted)

  • 1 tbsp 1 olive oil

Directions

  • Rub olive oil all over the steak and generously coat all sides with the salt. Set aside at room temp for 30 minutes.
  • Heat your broiler or infrared grill to roughly 800-900 degrees. Add the steak to the grill and cook for roughly 2 minutes until you have a nice crust. Flip over and cook for another 2 minutes.
  • Remove the steak from the grill and cut into slices (the meat should be rare on the inside). Carefully place the steak slices into a cast iron pan and pour the melted clarified butter over top of the beef. Be sure that the slices are pushed together in the pan (refer to the photo for this recipe).
  • Place the pan on the grill and cook for another 2-4 minutes, depending on how rare you want to steak cooked. Once done, remove from the grill, wait 5 minutes, and dig in.


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