Who says the big holiday feast has to be an indoor or at-home affair? Take your adventurous spirit and no-limits Benchmade cutlery into uncharted territory with Chef Chad White, creator of outdoor culinary experience Trail Feast. In this blog series at Beyond The Bench, Chef Chad shares some ideal recipes for foodies, outdoor enthusiasts, overlanders, and anyone who craves memorable over-the-fire feasts in the wilderness.
Fire-Roasted Bone-In SRF Cowboy Steak with Chef Chad White’s Brisket Bomb Rub
Ingredients:
● 1 large Snake River Farms (SRF) bone-in cowboy ribeye steak (about 2-3 lbs)
● 2-3 tablespoons Chef Chad White’s Brisket Bomb Rub (adjust to taste)
● 1-2 sprigs of rosemary
● 1-2 sprigs of thyme
● Olive oil for coating
● 1-2 tablespoons unsalted butter (optional for finishing)
Instructions:
1. Prepare the Steak:
● Take the SRF cowboy steak out of the refrigerator 30-60 minutes before cooking to bring it to room temperature. Pat the steak dry with paper towels.
2. Season the Steak:
● Lightly coat the steak with a thin layer of olive oil on both sides to help the rub adhere.
● Generously season both sides of the steak with Chef Chad White’s Brisket Bomb Rub. Press the rub into the meat to create a flavorful crust.
3. Prepare the Fire:
● Set up a fire pit or charcoal grill with a hot bed of coals, creating a two-zone cooking surface (direct and indirect heat). For additional flavor, you can add wood chunks like oak or mesquite to the fire.
4. Sear the Steak:
● Place the seasoned cowboy steak directly over the hot coals (direct heat). Sear for about 3-4 minutes per side to develop a nice char and crust. You can rotate the steak 90 degrees halfway through each side to create cross-hatch grill marks, if desired.
5. Move to Indirect Heat:
● Move the steak to the cooler side of the grill (indirect heat) and cover the grill. Continue cooking until the internal temperature reaches your preferred level of doneness.
● For medium-rare: target an internal temperature of 130°F-135°F.
● For medium: target an internal temperature of 140°F-145°F.
● Cooking times will vary, but expect around 15-25 minutes depending on thickness.
6. Rest the Steak:
● Once the steak reaches your desired doneness, remove it from the heat and let it rest on a cutting board for 10-15 minutes. This allows the juices to redistribute, ensuring a juicy steak.
7. Optional Butter Finish:
● If desired, melt 1-2 tablespoons of unsalted butter and brush it over the steak for added richness and a glossy finish.
8. Serve:
● Slice the cowboy steak against the grain and serve with your favorite sides or enjoy it as a centerpiece on its own.
This fire-roasted cowboy steak, enhanced with Chef Chad White’s Brisket Bomb Rub, delivers a robust and flavorful experience with a smoky crust and juicy, tender interior—a true showstopper at any outdoor feast!