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Recipe:Dusted Cowboy Ribeye Steakwith Chipotle Crema

and Grilled Sweet Potatoes
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Not for the faint of heart but definitely for the adventurous! Our bone-in Cowboy Ribeye steak, served with grilled sweet potates and Chipotle crema is a delicious, hearty, and flavorful meal fit for a true carnivore. Serves 2 - .

Ingredients

Serving Size
  • PRIME BLACK ANGUS BONE-IN BEEF COWBOY STEAK, thawed

    2.25 LB
    Qty 2.25 LB
    $33.68
  • Light Olive Oil

    Qty 2 Tbsp.
  • Bad-to-the Bone Pork Seasoning

    1 bottle
    Qty To taste
    $4.98
  • Coarse Sea Salt

    1 bottle
    Qty To taste
    $5.38
  • Freshly Ground Black Peppercorns

    1 bottle
    Qty To taste
    $5.78
  • Whole Sweet Potatoes

    Qty 2
  • Olive Oil

    Qty To taste
  • Chipotle Pepper in Adobo (canned)

    Qty 1
  • Honey

    Qty To taste
  • Mexican Crema or Sour Cream

    Qty 6 fl. oz.

Cooking
Instructions

  1. Cut the sweet potatoes into 1” thick rounds. Boil the sweet potato rounds until slightly tender but firm. Drain and place on a sheet pan. Drizzle with olive oil; season with salt and pepper. Set aside to finish on the grill when steak is cooking.
  2. Using a blender or food processor, mix together the chipotle pepper in adobo sauce with sour cream or Mexican crema, until smooth. Season with salt. Set aside.
  3. Preheat grill to medium-high. Generously season steak on both sides with Bad-to the Bone Seasoning, salt and pepper. Place on the grill. Grill for 5-6 minutes on each side, turning once steak is slightly charred.
  4. Meanwhile, drizzle sweet potatoes with olive oil and place on the grill with the steaks. Turn the sweet potatoes often for even cooking; season with salt and pepper and continue cooking until tender. Drizzle sweet potatoes with honey and place on a platter
  5. Once steak are nicely seared on both sides, lower the temperature of grill and continue cooking for 3-4 minutes or until an instant read thermometer, inserted in the center of the thickest part of the steak, reads 125°F for medium-rare, 130°F for medium, 140°F for well done.*
  6. Remove from grill, cover with aluminum foil and let rest for 5-10 minutes. Slice and serve with Grilled Sweet Potatoes and Chipotle Crema on the side.
    *USDA recommends cooking beef to a minimum internal temperature of 145°F.

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