Smoked Sous Vide Cowboy Steaks
Today I cooked two of the biggest steaks I have ever seen! These are gigantic Bone-In Rib-Eye steaks that weight several pounds a piece and that are extremely thick. Usually referred to as "Cowboy Steaks" these things are massive and are fun to prepare.
Ground Black Pepper
I start by coating these Cowboy Steaks with some salt and pepper. Don't be afraid of using too much salt, as these steaks are very thick and can take more salt that you realize.
After seasoning them I smoked them for around an hour and a half with some hickory wood. Try to keep your smoker temperature below 200 degrees, as you don't want to cook them, you just want them to absorb some smoke.
Once done smoking seal the steaks in vacuum bags. Sous vide cook for 3-4 hours at 134 degrees. When done dry off very well with paper towels.
The final step is to sear them. Today I got to use my GrillGun to sear them, and it worked great!
Watch my video below to see me make this recipe step by step.