COWBOY STEAK - The wild steak

The pleasure of outdoor cooking with this Wild Cowboy Steak recipe: simple, tasty, and perfect for sharing moments around the barbecue!

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INGREDIENTS

• Rib eye steak with bone

• Potatoes

• Aged cheese

• Oil

• Salt

• Pepper

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PREPARATION

For the recipe, all you need is a barbecue with a lid and no other special tools, just like the cowboys did.

Let's start by preparing the grill, lighting the charcoal and allowing the barbecue to reach a very high temperature.

The first step of the recipe is to cook the potatoes in foil. To do this, we recommend quickly pre-cooking the whole potatoes in boiling water for five minutes. Place the potatoes on a sheet of aluminum foil, season with salt, pepper, and a drizzle of oil. Close the foil tightly around the potatoes and place them directly on the charcoal.

Let's take a look at the steak. We've chosen to take a rib-eye steak and process it by removing the meat from the top of the bone, leaving a portion exposed. It's called a cowboy steak because, as cowboys didn't have any cooking utensils and did everything outdoors, they imagined they'd use the bone as a "handle" to turn the meat.

Drizzle the meat with oil, salt, and pepper. Place the meat directly on the hot grill, pressing it lightly against the grates to ensure it adheres well. It's important to close the lid to prevent flames from spreading.

When cooking, rely on your eyes, not your time, and observe when the meat is well seared. Once cooked on one side, remove it from the bone and turn it over.

If we have seared the meat properly, it will come off the grill perfectly.

Once the second side is seared, flip it over onto the first side again, turning it 180°C to ensure perfect grill marks and even cooking. Repeat the process for the second side.

While the meat is cooking, take some aged cheese and cut it into strips: we will use it as a filling for the baked potatoes.

Before the meat is ready, we remove the foil parcels from the coals and, using the tip of a knife, make a deep, horizontal incision in the potatoes, then gently unwrap them from the foil.

Stuff the still-warm center of the open potato with the cheese strips and add a fresh herb chopped to your liking (you might find it growing wild right near you!)

Let's make a swap: put the open foil packets back in the barbecue, so the cheese can melt, and remove the steak from the grates. Close the lid and close all the vents.

We let two minutes pass to perform a proper rest phase and then we cut the meat.

The steak is cooked rare, but with a uniform, inviting pink color. We take the potatoes, which should now be ready, with all the cheese melted, and serve.

Cowboy steak with baked potatoes is the ideal recipe for a flavorful dish, perfect for celebrating conviviality and outdoor cooking. Try it on your picnics!