Serves 6
The nickname “Cowboy Steak”
comes from the style of preparation used
in the recipe below. Ribeyes, New Yorks,
porterhouses, T-bones, flank, and top sirloin
are all recommended steaks to use with this
robust flavorful rub. Grill on mesquite
to give a little more cowboy flare.
Steak
Ingredients:
3.5 oz. (1
jar) Raptor Cowboy Steak Rub
6 8-ounce Ribeye Steaks
4 oz. Olive Oil
Baby New Potato Salad Ingredients:
18 Assorted Baby Potatoes
1 Red Onion (diced)
1 tbs. Extra Virgin Olive Oil
Salt and Pepper to taste
Chive Crème Fraiche:
1 cup Crème Fraiche
1 tbs. Chives (chopped)
1 tbs. Dill (chopped)
1 tbs. Lemon juice
Salt and Pepper to taste
Steak Preparation
Brush the meat with
olive oil and rub with Raptor Cowboy Steak Rub. On a medium-high heat BBQ
grill the meat until desired temperature.
Potato Salad
In a sauce pot bring salted
water up to a boil. Add the baby potatoes
and simmer until tender. Strain the potatoes
and let them cool in the refrigerator. Once
the potatoes are cool quarter them and place
in a mixing bowl. Add the onions, olive
oil, and season with salt and pepper.
Chive Crème Fraiche
Combine all ingredients
in a mixing bowl and mix evenly.
Plate Assembly
Slice the steak if necessary
and place on a dinner plate. Spoon the crème
fraiche off to the side of the steak and
place the baby potatoes on top.
|
