Great Lakes Grilling Co
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Cowboy Steaks

Cowboy Steaks

Serves 4

1 Cup + 2 Tbs Olive Oil

1 1/2 Cups Steak Rub (see below)

4 12-14 oz (12-14 ounce) each steak, (Porterhouse, T-bone, Strip Loin, Rib Eye or Tenderloin Steak)

2 Cups julienne mushrooms

1 Cup julienne onions

1 large onion, cut into rings, 1/8" thick

1/4 Cup Tabasco sauce

1 Cup flour

Oil for frying

1 Cup mashed roasted root vegetables

2 Cups mashed potatoes

Salt and pepper to taste

1 Pre-Soaked Untreated Cedar Plank


Steak Rub

1 tsp Salt

1 tsp Oregano, dried

1/2 tsp Thyme, dried

1 tsp Onion Powder

1 tsp Paprika

1/2 tsp Cayenne


  • Soak cedar plank in cool tap water for 1 - 2 hours before start time.

  • Pre-heat the grill to medium heat (approximately 365 degrees).

  • In a shallow bowl, combine the olive oil and Steak Rub, to make a paste. Smear each steak with the rub, covering the entire steak completely.

  • Marinate the steaks for about an hour.

  • Place the steaks on the grill and cook for 3 minutes.

  • Remove from the grill and place each steak on a cedar plank.

  • Toss the mushrooms and onions with salt and pepper. Mound the vegetables on top of each steak and place back on the grill.

  • Cook the steaks on the plank for 4 minutes for medium rare.

  • Toss the onion rings in the Tabasco. Dredge the onions in the flour. Fry the onions until golden brown, about 3 minutes. Remove from the fryer and season with salt and pepper. In a sauce pan, combine the roasted vegetables and mashed potatoes together.

  • Serve

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