Barbecued Cowboy Steaks Recipe

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Barbecued Cowboy Steaks

Vicki Butts (lazyme)


Those with Texas-size appetites will require an entire steak; for most others - even the heartiest of meat lovers - half of one of these rib steaks is probably plenty.

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15 Min
15 Min


1 Tbsp
coarse kosher salt
1 tsp
hungarian sweet paprika
1 tsp
garlic powder
1 tsp
coarsely ground black pepper
1 tsp
dried ground thyme
1 tsp
finely ground coffee beans
bone-in beef rib steaks (1 1/2-in thick, 12 to 16 oz each)
instant-light mesquite chunks


1Mix first 6 ingredients in small bowl.
2Sprinkle spice rub over both sides of steaks, pressing to adhere. Let steaks stand at room temperature 1 hour.
3Spread entire bag of instant-light mesquite chunks over 2/3 of bottom rack and prepare barbecue (medium-high heat).
4Grill steaks over mesquite until brown on both sides, about 2 minutes per side. Remove steaks from grill.
5Let mesquite chunks burn until ash is gray.
6Drain wood chips; scatter over mesquite.
7Return steaks to cooler part of grill (not over mesquite).
8Cover barbecue with lid; grill steaks to desired doneness, about 10 minutes for medium-rare.
9Let steaks rest 5 minutes before serving.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American