Cowboy Steak | Dorothy Lane Market

Cowboy Steak

PREP TIME 1 hr
COOK TIME 25 mins
SERVINGS 2
Chef Carrie Walters
  • POSTED Mar 24th, 2022
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 2-lb DLM Natural Beef Bone-In Rib-Eye Steak
  • Sea salt and freshly ground black pepper
  • Vera Jane's Extra-Virgin Olive Oil

INSTRUCTIONS

1
Season steak generously with salt and pepper; let rest at room temperature for about one hour.
2
Pre-heat oven to 425°F. Heat a grill or grill pan to medium-high.
3
Cover exposed bone with foil to prevent browning. Drizzle olive oil over steak, rub to coat, and place on grill pan. Grill for about five minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat.
4
Transfer steak to a baking sheet fitted with a wire rack and finish cooking in oven until steak reaches 125°F for medium-rare, 12 to 14 minutes.
5
Remove steak from oven and let rest 10 minutes before slicing and serving.

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Cowboy Steak

Dorothy Lane Market
PREP TIME 1 hr
COOK TIME 25 mins
SERVINGS 2

INGREDIENTS

  • 1 2-lb DLM Natural Beef Bone-In Rib-Eye Steak
  • Sea salt and freshly ground black pepper
  • Vera Jane's Extra-Virgin Olive Oil

INSTRUCTIONS

1
Season steak generously with salt and pepper; let rest at room temperature for about one hour.
2
Pre-heat oven to 425°F. Heat a grill or grill pan to medium-high.
3
Cover exposed bone with foil to prevent browning. Drizzle olive oil over steak, rub to coat, and place on grill pan. Grill for about five minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat.
4
Transfer steak to a baking sheet fitted with a wire rack and finish cooking in oven until steak reaches 125°F for medium-rare, 12 to 14 minutes.
5
Remove steak from oven and let rest 10 minutes before slicing and serving.

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