The Three Key Steps to Grilling a Perfect Cowboy Steak
When I asked the grillmasters from Tucson, Arizona’s famed Pinnacle Peak Steak House for step-by-step instructions on how to grill the perfect cowboy steak they had three key tips:
- Use a VERY hot fire
- Mesquite wood is must
- Put some love in!
This recipe is an excerpt from my cookbook: Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona.
Servings: 1 serving
Mesquite wood and a super-hot fire is the secret to Sonoran style cowboy steaks.
Ingredients
- 1 20-ounce T-bone from the short loin leave all of the fat on (for flavor)
- Season generously on both sides with garlic salt
Instructions
- For the Very Hot Fire
- Use mesquite wood or mesquite charcoal
- Burn down the fire until the coal from the mesquite is red-hot.
- Grill the steaks 6-8 inches from the coals for 3-5 minutes on each side for medium-rare. Enjoy!
Notes
This is a 101-Basic recipe from my new cookbook, Taste of Tucson: Sonoran-Style Recipes Inspired by the Rich Culture of Southern Arizona
Hungry for More? Buy the Unofficial Elf Cookbook, The Unofficial Yellowstone Cookbook and the Taste of Tucson Cookbook!
