Pellet Grill Cowboy Steak

🧂 Ingredients

• 2 cowboy steaks

  about 1 3/4” to 2” thick
• 1 1/2 tablespoon olive oil
• 2 cloves garlic

  minced
• 1 tablespoon coarse salt

  kosher or sea salt
• 1 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon marjoram
• 1/4 teaspoon smoked paprika
• For butter:
• 1/2 cup softened butter

  room temperature, not melted
• 2 garlic cloves, minced
• 1/2 tablespoon chopped fresh rosemary
• 2 teaspoons thyme

Instructions

• 1 Prepare pellet grill to 225 degrees F.
• 2 Brush steaks on both sides with a little olive oil. Combine rub ingredients and
  season liberally with mixture.
• 3 Place steaks on the cooking grate, close the lid, and cook to an internal
  temperature of 120 degrees F (about 45 minutes). If you'd like your steak a
  little more cooked, then leave it on for another 15 minutes or so.
• 4 Remove steaks from grill, place onto a clean plate and set aside. Turn pellet
  grill to its maximum temperature (or 500 degrees F).
• 5 Place steaks back on the hot grill and sear each side for 2-3 minutes or until a
  nice golden brown crust forms.
• 6 Once seared to perfection, remove steaks from grill and place onto a clean
  cutting board. Let them rest for 5-7 minutes and serve with a pat or two of
  garlic-herb butter on top, or carve and share.
• 7 For garlic butter: Combine softened (not melted) butter with 2 cloves of minced
  garlic, 1/2 tablespoon of fresh chopped rosemary, and 2 teaspoons of fresh thyme
  (or your favorite herbs). Stir together—scoop mixture out onto a 12" piece of
  plastic wrap, and form into a log shape. Twist the ends and place the butter
  into the refrigerator for 1 hour.
  
  To use: unwrap and slice into 1/2"-1" slices.

Nutrition Info