Tag: steak

Chili Crisp Smothered Porterhouse Steak

Chili Crisp Smothered Porterhouse Steak

Chilly? It’s summer so not that kind of chilly. This Chili Crisp Smothered Porterhouse Steak is the perfect summer entree to heat things up. The perfect blend of heat and crisp are sure to put a smile on any face. Tips / Suggestions

Tomahawk Steak with Pan Seared Asparagus and Cashews

Tomahawk Steak with Pan Seared Asparagus and Cashews

Mel Gibson’s tomahawk in The Patriot has nothing on this Tomahawk Steak with Pan Seared Asapargus and Cashews. Your guests will be pounding their silverware on the table like wild indians chanting for more steak. Take your tomahawk game to the next level and give 

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.
NY Strip Tataki with Ponzu Sauce

NY Strip Tataki with Ponzu Sauce

Bonzai! This NY Strip Tataki with Ponzu Sauce is officially the fastest cook on this site! 30-40 seconds and it’s done! No meat thermometers, magic crystals or witchcraft required to produce a perfecto product and the Ponzu sauce will have your guests turning Japanese before 

Rotisserie Picanha

Rotisserie Picanha

It’s difficult to find decent rotisserie picanha outside of a Brazilian steakhouse, but that all changes here and now. The rotisserie setup and maintenance on this recipe is slightly advanced, but worth it for one of the best steaks you’ll have this summer. Do yourself 

Cowboy Hawk on a Salt Block

Cowboy Hawk on a Salt Block

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.
Print Recipe

Cowboy Hawk on a Salt Block

Recipe by BacusBBQ
Servings

2

servings
Prep time

20

minutes
Cooking time

1

hour 

15

minutes
Calories

kcal

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.