Cowboy Ribeye Steak

[{"selector":"#anim-6c6f95cb-9c38-4951-a8ed-813833275d72 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(7.812499744007886%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-38065949-42b8-49e7-92f7-cef31d27054c","keyframes":{"opacity":[1,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-418f80c0-5f27-4835-bc9c-6c5fbbf7a8e9","keyframes":{"transform":["scale(3)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] about the recipe Cowboy steak is a showstopper that will have your family wondering when you became an amazing chef. This hearty, bone-in ribeye is perfect for a restaurant-quality meal without much fuss. Get ready to impress with this simple recipe that requires almost no prep time. Get the Recipe

[{"selector":"#anim-da371200-4b73-4e79-ad01-6a11649378ea [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(12.499999772451451%, 0, 0)","translate3d(0%, 0, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-89dc76a7-3f0c-4fd0-b3fe-856501488b7f","keyframes":{"opacity":[0,1]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-083995c8-54b8-41d0-804d-805decafe09a","keyframes":{"transform":["translate3d(0px, 349.84132%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2ca1afba-55ad-4b15-9b38-2c0d6352766e","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3ff153fa-6731-462c-bd34-de0008dc6c1a","keyframes":{"transform":["translate3d(0px, -177.06551%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] INGREDIENTS – 2 to 3 pounds cowboy steak – 2 teaspoons sea salt – 1 teaspoon fresh cracked peppercorns – 1 tablespoon avocado oil Get the Recipe

– Season all sides of the steak with salt and pepper. Place on a wire rack set on top of a rimmed baking sheet and refrigerate overnight or for up to three days.

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– Allow the steaks to sit at room temperature for an hour. Brush with avocado oil.

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– Preheat one side of your grill or griddle to medium-high heat. Turn the other side to low. (You’ll want to build a two-zone indirect fire for a charcoal grill.)

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– Cook the meat on the cooler side of your grill or well-oiled griddle until it reaches 115°F for medium rare or 125°F for medium. Flip every 5 minutes. Depending on the size and thickness of the steak, this should take between 15 and 30 minutes.

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– Sear the steak on the hot side until the crust is lightly charred and the internal temperature reaches 125°F, flipping every minute.

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– Allow the steak to rest for 10 minutes before serving.

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