For this evening’s dinner, I decided to grill a cowboy steak and some corn. The cowboy steak, in case you do not know it by that name, is a bone-in ribeye as if it had been cut from a standing rib roast. But, instead of rendering it as prime rib, I cooked it as we might cook any thick, juicy ribeye steak.
The corn was grilled with the steak, slathered in butter, sprinkled with Tajin and dusted with grated Cotija cheese – a basic Mexican elote without the mayo. Don’t get me wrong, I like mayo in aioli, but it doesn’t work for me on corn.
It was a meal fit for royalty – cowboy royalty, that is.