Thursday, March 18, 2010

Texas Cowboy Steaks

When you want a kick a— BBQed steak, here is a simple formula.

Throw the following spices in a bowl. Quantities are per 1lb of rib eye, porterhouse or t-bone steaks:
1/2-tablespoon oregano.
2 pinches salt
1/4-teaspoon chili powder
4 good shakes of chili flakes (crushed red peppers)
2 shakes of paprika
1 shake of white pepper
1 shake of black pepper
1/4-teaspoon brown sugar

Mix the above ingredients well. Rub abundantly onto all sides of steaks. The longer it sits with the rub the better – such as overnight – but it is not required. You can rub the steaks down and cook them immediately if you have to.

Cook steaks on the BBQ at high temperature. Ideally flames should be licking the steaks as they cook. Serve blackened on the outside but medium rare inside. Err on the side of undercooked, as they will continue to cook after you take them off the fire, and you can always throw them back on the fire for 30 seconds or a minute if you have to.

Serve them hot off the grill, with something cool to counter point, like a salad or coleslaw.

En’joy’em partners,
Le Capitaine


  1. OMG these sound good. You could prep these before you go camping and by the time you cooked them over a fire I bet they would be real good!

  2. Perfect with an ice cold beer (or chilled Rosé) on a warm summer night. Yummy. Thanks Willy


  3. OMG - If you know you are going to be letting it sit for a good while mince a dried Chipotle pepper and add it to the mix for an extra bit of smoky warm goodness.

    Wendy - I'll make the steaks if you'll pour the chilled rosé.

  4. Got a wonderful hearts of palm and avocado with Basil+ garlic salad- Would go perfectly with this!! Will crank out the grill this weekend JUST for this recipe!! PS - Loving the blogs! please continue and post more often.

  5. Nicole - that sounds delicious! You'll have to come back and let us all know how it turned out. And thank you! Yes, more posts more often, I'll work on that.