Way back in our wandering days, Hubby and I had the good fortune to meet an honest to goodness Pioneer-stock family who called Wyoming home. Grandma and Grandpa came from the east, driving a 20-mule team. When they reached Fort Casper, Wyoming, they took a look around and decided it was time to settle down.
The family put down roots, laying claim to an entire mountain just outside Casper. A generation later, the family still made their livelihood along the Oregon Trail. During the summer, they provide tourists to the area with wagon ridges and horseback ridges. During the winter; the family sustains itself harvesting trees from their mountain, with the aid of horse-drawn wagons. The daughters, now third generation, continue to provide this same service.
The first time Hubby and I met the family it was for a two-hour wagon ride along the Oregon Trail. Their eldest daughter was our wagon-master. Her knowledge of the Trail and the wild life we encountered was impressive. Their wagons, while reproductions, are about as close to the real-deal as possible. The family used plans from the Smithsonian Institute; and found a man in South Dakota who built the wagons to spec using only hand-tools. Have you ever noticed in all those old photographs of wagon trains that most of the people were on foot? I always thought it was because the wagons were filled with their belongings and there was no room for riders. After spending two-hours riding in a wagon, I can tell you first-hand that it is easier to walk than it is to ride.
A year or so later; we met up with them again – this time to do a little horseback riding along the trail. The morning of our scheduled ride, we got a call telling us to meet them on the mountain rather than down at Fort Casper. A bear had come through their property, scattering the horses. The family was busy rounding up the herd, but felt confident that everything would be ready for our ride by the time we arrived. Besides, riding the mountain would be a better ride than the ruts of the trail.
The girls welcomed us to their mountain home with a breakfast of skillet biscuits, scrambled eggs and coffee so strong, you sat up in the saddle! Put Cowboy and Coffee in the same sentence and my mind immediately flashes back to that morning on the mountain.
The beauty of these stand up and take notice steaks is that they are pan-fried. That means you don’t have to wait until grilling season to enjoy a good steak Cowboy style. These steaks go well with a pot of Ranch Beans and cornbread for that real riding the trail experience.
Cowboy Steak with Coffee-Chili Rub
1 1/2 teaspoons Ancho chili powder, or other chili powder
1 1/2 teaspoons fine ground espresso coffee
1/2 teaspoon brown sugar
1/4 teaspoon dry mustard
1/4 teaspoon ground coriander
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 1/4 lb Ranch Steak, or Sirloin, about 1 1/4-inch thick
In a small bowl, combine Ancho chili powder, coffee grounds, brown sugar, mustard, coriander, salt and pepper. Rub steak well with Coffee-Chili Rub. Let rest on counter about 30-45 minutes, long enough for steak to reach room temperature and soak in all those wonderful flavors of the rub.
Rub a large skillet (a nicely seasoned cast iron) with olive oil until it has a nice shine. Preheat skillet over medium-high heat until almost to the smoking point.
Cook steak for 14 minutes, turning once, for medium to medium-rare.
Allow steak to sit for 5 minutes before slicing.
Great with Fried Potatoes and Ranch-Style Beans.
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