Entree: United States – Florida (Southern United States) – Florida Cracker Cowboy Steak

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 4 bone-in ribeye (cowboy) steaks, approx. 14 oz (400 g) each
- 2 tbsp (30 g) coarse kosher salt
- 2 tbsp (12 g) coarsely ground black pepper
- 2 tbsp (30 ml) neutral oil (vegetable or canola)
- 4 tbsp (60 g) unsalted butter, divided (for finishing and grits)
- 1 cup (170 g) stone-ground yellow grits
- 3 cups (720 ml) low-sodium chicken stock
- 1 cup (240 ml) whole milk
- 1 cup (115 g) shredded sharp cheddar cheese
- 1 tsp (6 g) fine salt (for grits), or to taste
- 4 slices bacon, approx. 4 oz (115 g)
- 1 medium yellow onion, chopped, approx. 1 cup (150 g)
- 1 lb (450 g) collard greens, stems removed, leaves stacked and sliced into 1/2-inch (1.3 cm) ribbons
- 1/2 cup (120 ml) low-sodium chicken stock (for greens)
- 2 tbsp (30 ml) apple cider vinegar
- 1/4 tsp (1 g) red pepper flakes (optional)
- Freshly ground black pepper, to taste
- Lemon wedges or grilled lime halves, for serving (optional)

Instructions

Short Description:
A rustic Florida Cracker take on the cowboy steak: large bone-in ribeye steaks simply seasoned with salt and cracked pepper, grilled over an open flame and served with creamy cheddar grits and smoky collard greens for a complete Southern main course.

Regional Notes:
This Florida version emphasizes the cowboy tradition of cooking large, simply seasoned cuts over open flame rather than heavy marinades or rubs. Serving the steaks with creamy grits and collard greens ties the dish to Southern Florida and Gulf Coast cracker cowboy pantry staples.

1. Remove steaks from the refrigerator 30–45 minutes before cooking so they come closer to room temperature. Pat dry with paper towels.
2. Season both sides of each steak generously and evenly with the coarse kosher salt and coarsely ground black pepper. Lightly brush both sides with the neutral oil.
3. Prepare a hot open-flame grill (charcoal or gas). For charcoal, bank coals to one side for two-zone cooking; for gas, preheat to high (500–550°F / 260–290°C). Aim for strong direct heat for searing.
4. While the grill heats, start the grits: bring the 3 cups (720 ml) chicken stock and 1 cup (240 ml) milk to a simmer in a medium saucepan. Slowly whisk in the 1 cup (170 g) stone-ground grits. Reduce heat to low, cover partially, and cook, stirring occasionally, until thick and tender, about 20–25 minutes (follow package timing for your grits). Stir in 2 tbsp (30 g) butter, 1 cup (115 g) shredded cheddar, and 1 tsp (6 g) salt; keep warm on very low with a lid.
5. Cook the collard greens: in a large skillet over medium heat, cook the 4 slices (approx. 4 oz / 115 g) bacon until crisp; remove bacon to a paper towel and reserve bacon fat, leaving about 1–2 tbsp (15–30 ml) in the pan. Add the chopped onion to the skillet and sauté until translucent, 4–5 minutes. Add the sliced collards and sauté briefly until slightly wilted, 2–3 minutes. Pour in 1/2 cup (120 ml) chicken stock, 2 tbsp (30 ml) apple cider vinegar, and 1/4 tsp (1 g) red pepper flakes; cover and simmer until tender, 12–15 minutes. Crumble reserved bacon into the greens, season with freshly ground black pepper and more salt if needed, and keep warm.
6. Grill the steaks: place steaks over the hottest part of the grill and sear, uncovered, 4–5 minutes per side for 1.5–2 inch (3.8–5 cm) steaks aiming for medium-rare (internal temp 125–130°F / 52–54°C). If steaks are thicker or you prefer a different doneness, move them to the cooler side of the grill and cook indirectly until desired internal temperature is reached (130–135°F / 54–57°C for medium). Total cook time will vary by thickness and grill heat.
7. As steaks finish, place 1 tbsp (15 g) butter on each steak to melt as they rest. Transfer steaks to a cutting board and tent loosely with foil; rest 8–10 minutes to allow juices to redistribute.
8. While steaks rest, give the grits a final stir and adjust seasoning. If too thick, stir in up to 2 tbsp (30 ml) milk or stock to loosen.
9. To serve, divide creamy cheddar grits among 4 plates (about 1 cup / 240 g cooked grits per plate), spoon a generous portion of collard greens alongside, and place a rested cowboy steak on each plate. Optionally slice steaks against the grain and serve with lemon or grilled lime halves.
10. Enjoy hot — the simple salt-and-pepper char and smoky openness of the grill are central to the Florida Cracker Cowboy Steak experience.