Inspired by toms cook of the cowboy steak I just had to try one myself and I will have to say I will be cooking cowboy steak from now on.
I drilled a hole in the bone to hang in PBC (thanks tom) and seasoned with farmers dust then jaccarded it on both sides then seasoned again. Jaccarding it really helped push the seasoning into the meat and made it tender.
I run it to 130 degrees IT cause the ole lady and boys don't like it bloody then reversed seared on the blackstone.
The shrimp was seasoned with old bay - garlic pepper rub and butter.
How was the steak you ask well it's gone along with the shrimp.
This will be the way I do it from now on!
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