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Cowboy Steak with Chipotle Mayonnaise

Source of Recipe


From "Lobel's Prime Time Grilling"



List of Ingredients



• -- Steak --
  
• One 2-pound cowboy steak (about 2½ inches thick)
  
• Olive oil
  
• 2 tsp crushed fresh black peppercorns
  
• Salt and freshly ground black pepper
  
• .
  
• -- Mayonnaise --
  
• 1 small chipotle chile in adobo sauce, wiped dry and chopped fine (about 2 Tbsp)
  
• ½ cup mayonnaise
  
• 1 small clove garlic, minced
  
• 1 Tbsp chopped fresh cilantro
  
• 1 Tbsp fresh lemon juice
  
• Salt and freshly ground black pepper
  






Instructions



1. Heat: Hot Coals
   
   Make the steak:
   Rub both sides of the steak with olive oil. Sprinkle the crushed peppercorns on both sides of the steak, pressing them lightly into the meat. Season lightly with salt and pepper. Prepare a charcoal or gas grill for indirect cooking. Lightly spray the grill rack with vegetable oil cooking spray. Light the coals or heating elements, and let them burn or heat until hot.
   
   
2. Grill the steak over the hottest part of the grill for about 5 minutes. Turn and sear for 5 minutes on the other side. Move the steak to the cool part of the grill and grill, covered, for 15 minutes. Turn and grill for 15 to 20 minutes longer for medium-rare, or until it is cooked to the desired degree of doneness.
   
   
3. Prepare the chipotle mayonnaise:
   In a small bowl, stir the chile into the mayonnaise. Add the garlic, cilantro and lemon juice, stir gently, and season to taste with salt and pepper. Cover and refrigerate if not using within 30 minutes. Let the meat rest for a few minutes before serving with the mayonnaise on the side.
   
   Serves 2
   
   






Final Comments


From the Book:
"Cowboy steaks are big, brawny, extra-thick bone-in rib-eye steaks, weighing in at about 2 pounds each. We french the rib bone, which means it's stripped of meat and so adds to the steak's robust appearance. These huge steaks, which take a good 30 to 35 minutes to cook, develop a lovely crust during grilling, and while they need no accompaniments, we like them with a dab of zesty chipotle mayonnaise. Make sure the thick steak has time to come to room temperature before grilling, and then grill it over indirect heat for all but the initial searing. One will easily serve two people, and probably three."