Cowboy Steak with Ancho Chili Honey Butter


This recipe is inspired by days gone by of rustic camping adventures across the Rocky Mountains and cowboy steaks prepared under stars, over a smoldering inferno of charcoal and livefire. These gargantuan, double-thick t-bone steaks were seasoned simply, seared and encrusted upon white-hot porcelain-coated grill grates, then slowly barbecued to ten...

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Cowboy-Cut T-Bone Steaks with Ancho Chili-Honey Butter
t-bone steaks, butchered to 2-inch thickness
olive oil
onion powder
granulated garlic powder
kosher salt and fresh-ground peppercorn, to taste
compound chili butter (recipe below)
cup pine nuts
maldon salt, to taste, to garnish
Ancho Chili-Honey Butter
sticks unsalted butter, room temperature
tablespoon ancho chili powder
teaspoon honey
teaspoon kosher salt
teaspoon ground cumin
teaspoon paprika
teaspoon garlic powder
splashes hot sauce



Whisk together all ingredients. Spoon over a sheet of plastic cling film, roll into a log and tie off at the ends. Place in the refrigerator for 30 minutes before use.


Trim excess fat from steaks, rinse meat in cold water, pat dry, and liberally massage oil and seasonings across entire surface of the beef. Rest on counter for 1 hour prior to grilling.


Meanwhile, prepare Ancho Chili Honey Butter, per recipe above. Toast pine nuts in a heavy-bottom pan over medium heat until golden brown. Set both aside.


Preheat grill using dual-zone method (see notes below). With grill lid open, lay steaks over hottest grill grates and sear 4-6 minutes per side. When charred upon both sides, turn down all burners to low and transfer steaks to the coolest grates. Top the steaks with a dollop of Ancho Chili Butter and close the grill lid. Remove steaks from grill when within 5 degrees of desired internal temperature in thickest part of the strip (ie. to prepare a medium-rare steak at 135F, remove from grill at 130F). Pull steaks from grill, loosely tent with tin foil for 5-10 minutes and allow carry-over energy stored in the steaks to finish the cook.

Hot Tip:

Dual-Zone Cooking Method: Elementary technique to create one hot searing zone (direct heat) and one cooler smoking zone (indirect heat). This grill arrangement is imperative to cultivating perfectly prepared hunks of steak.

Gas: Turn the right side of the grill to high & leave the left side off. If using a with an odd number of burners, turn the far right side of the grill to high, the middle to medium-low and leave the left side off.

Charcoal: Ignite the charcoal in a chimney starter. When coals are glowing red, dump coals into a pile on one side of the grill floor. Rake a few coals the opposite side of the grill floor, creating one high-stacked hot zone and one cooler zone. For every hour of cooking, add a half-chimney of coals.


To plate, cut the strip and filet from the bone. Slice both hunks of meat against the grain. Place bone and steaks back upon the serving dish. Season additionally with coarse maldon salt, to taste. Garnish with toasted pine nuts, a teaspoon of compound butter and fresh herbs.

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