Cowboy Steaks. Them critters is thick. Two inches. Right now, they's runnin' around two pounds, bone in. Thicker than a rattlesnake that just et a jackalope, an' that's thick. I hear some slicker down th' trail talkin' bout pan cookin' his steaks. Why, a piece o'beef like that needs flavor on the outside.
Now that there Frenchman, My-yard, he figgered out all this stuff about stuff turnin' brown and flavor. I do say that you can set that steak down in a right hot cookin' iron and you'll get lots of browning.
Yep, packin' a cookin' iron in the chow wagon is a right good idea and it's mighty useful come breakfast time when a body's yearnin' for bacon. It just ain't great for steaks, unless burned on the outside an' rare on the inside is yer idea o' fine meat. It ain't mine.
Well, even that hombre knows this, so that there slicker goes right out and throws that piece o'cow critter into an oven to finish her off slow like. Yep, ya heard that right. Ya figger some ranch hand's out there on the Goodnight-Loving Trail packin' an oven? Nope. Me neither.
Now I figger that pilgrim makes a right tasty steak in his own kitchen. He's prob'ly got a mighty fine cellar full of fancy wine from the likes o'Napa and thereabouts. But after a day a-saddle convincin' ornery critters which way they gotta go, ain't nobody gonna light an oven to grill a steak. No siree.
Ya see, we got these contraptions that work on charcoal. Pure, hard wood mesquite. Burns with a sight o'sparks, a real Fourth o'July, but boy does she grill up steak pretty. Them things look kinda like this, an' this is how ya gotta set 'em up fer grillin':
Now, ya see where it says, "sear"? Well, that's where you put the steak after you've rubbed it down with some salt, pepper, maybe some chili and some herbs you found along the trail, then let it set to warm up a bit an' dry off. Now this side's just fer brownin' and searin'. Don't do no cookin', cause if ya leave it on this side all you'll get is a burned to tarnation steak, blacker than an Angus in a tar pit and not much tastier. That's why ya have the side that says, "cook". There ain't no coals under there - so when that meat's lookin' nice and seared just slide 'er over and do her slow. Keep flipping her over and don't run off for no reason. Ain't nothin' important enough t'drag you away from that meat. Keep pokin' her with yer finger, soft is rare and hard is Too Late.
Now, don't ya go eatin' her all at oncet. That steak, she's gotta set pretty in a plate for five minutes or more. Just let the juices get back where they belong. Then carve her up and let the fandango begin! Don't try cuttin' her in two, neither. Just pick her up by the bone, whip out your ol' Bowie knife and slice her thin like prime rib. Smoke an' fire on the outside, tender an' moist on the inside.