Cowboy Steak with Chipotle Sauce


This steak originated on the cattle drives near the Rio Grande border when Texas cowboys flavored beef-steaks with Mexican spices. This dish is thought to be the origin of Texas barbecue.


  • 4 (10-ounce) rib-eye steaks, center cut
  • 2 tbsps adobo spice
  • 1 tbsp ground cumin
  • 2 tsps ground ginger
  • 2 tsps dried thyme
  • 1 tbsp granulated garlic
  • salt and pepper to taste

In a small mixing bowl, combine all spices except salt and pepper. Blend well and set aside. Season the steaks on each side with salt and pepper to taste and then coat with an equal amount of the blended spices. These spices will form a nice, crisp coating on the steak when grilled and help to keep the meat juicy. Allow steaks to sit at room temperature for 1 hour. Preheat barbecue pit according to manufacturer’s directions. I recommend using mesquite wood for a true Rio Grande flavor. When the grill is ready, cook steak on each side for 2-3 minutes, turning occasionally, until done to your liking. A steak of about 1 inch in thickness will take approximately 3 minutes per side.


  • 8 ounces beef gravy or demi-glace
  • 2 tbsps canned chipotles in sauce
  • 2 tbsps butter
  • ¼ cup onions, minced
  • ¼ cup celery, minced
  • 1 tbsp garlic, minced
  • 2 tbsps tequila
  • ½ tsp cumin
  • salt and pepper to taste

Adobo sauce may be purchased in a can and is merely chipotle peppers minced in sauce. This may be found at most grocery stores or Mexican markets. In a sauté pan melt butter over medium-high heat. Add onions, celery and garlic. Sauté 2-3 minutes or until vegetables are wilted. Add chipotles and sauce and deglaze with tequila. Add beef gravy or demi-glace and cumin. Bring to a rolling boil, cook 2-3 minutes and season lightly with salt and pepper. When steak is done, serve with generous portion of chipotle sauce.

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