The Pioneer Woman Tasty Kitchen
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Cowboy Top Sirloin

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Easy

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Description

Here is a simple recipe that will add a new dimension to your steak. I used top sirloin, but any quality steak cut, like ribeye (my favorite), T-bone, porterhouse or flat iron (vastly under-rated) will work exceedingly well. I call it “cowboy” because of the use of the Gebhardt’s chili powder. It’s renowned for use in “Texas red” chili.

Ingredients

  • 2 whole Top Sirloin Steaks (1 1/2 Lbs Each)
  • 4 Tablespoons Butter, Cut Into Four Equal Pats
  • 2 Tablespoons Gebhardt's Chili Powder (available At Many Grocery Stores)
  • 1 Tablespoon Kosher Salt
  • 1 Tablespoon Garlic Salt
  • 2 teaspoons Worcestershire Pepper (or Plain Black Pepper -- See The Note Below)

Preparation

Note: If you can’t find the Worcestershire pepper, just rub the steaks with a little Worcestershire sauce before seasoning.

Mix the seasoning ingredients in a small bowl.

Dust both sides of each steak liberally and pat the seasoning to ensure it adheres well.

Let sit covered at room temperature for an hour.

Fire your grill up to 500F and let the grates get rocket hot.

Swab the grates quickly with canola oil.

Grill to desired doneness.

Remove from the grill, top each steak with two pats of butter and let rest for five minutes.

Chow down!

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bunnystew on 5.21.2012

Had to come over from your site to give you props here too! I thought I made good steak before but now I can say I make great steak. I never quite got the grill hot enough but when you said get it rocket hot that’s exactly what I did which made a perfect crust on the outside. We just loved this seasoning (adjust with less salt and more granulated garlic)…so much in fact I’m going to try it out on the turkey legs we’re smoking tomorrow. To anyone else thinking about trying this go to his website and look for the “incredible steak” because you gotta try the salt coating too.

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