As most of you know, cooking a good steak is dependent upon the use of a high heat source. Obviously, for us home chefs, the best way to do that is with ye ol' trusty barbecue grill. Other than that, my requirements for tasty steaks are quite simple. I don't spend a ton at a fancy meat market or go searching for grass-fed, frou-frou cows. Basically, I want a thick piece of meat (I usually ask my supermarket butcher to cut it two inches thick). And the cuts I like are the Porterhouse and its concomitant parts, the tenderloin and top loin (New York Strip). However, my favorite cut is the "Cowboy Cut" or Bone-In Ribeye. Recently, I found this video that made my steak-loving heart leap. Prior to this, I had never really thought of using my black-iron skillets on the grill. Now, I use them all the time for everything from grilled vegetables to cooking some killer polenta. But my favorite use for my black-iron skillet is making these delicious Cowboy Cuts!
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