Cowboy Steaks (bone-in Frenched ribeye steaks)
Preheat oven to 450°. Season steaks with olive
oil, salt and pepper to taste. Heat a heavy skillet on medium heat
and add the steaks with the fat side down to render a lttle fat,
(optional: add 3-4 garlic cloves). Sear on the first side for 5
minutes, turn and sear the other side for 5 minutes. Steaks will
be nicely caramelized on both sides. Check the temperature in the
center of the steak. Steaks will be Medium Rare at 125°. If
not yet done, finish in the oven for 5-10 minutes more, checking
temperature frequently to prevent overcooking.
Temperature Guide: 120° for Rare, 125° for
Medium Rare, 130° for Medium.
1 steak serves 1-2.
NEW ENGLAND'S PREMIER