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.
With two teenage boys, we cook a lot of steak at our house. Cowboy steaks are always a favorite! They are as impressive to serve as they are simple to make. Follow along, and I will show you how.
Why Reverse Sear Cowboy Cut Steak
The challenge with cooking a cowboy steak is that its thickness can make it easy to end up with a steak that is burnt on the outside and raw on the inside.
For this reason, I recommend cooking the steak low and slow in the beginning and then finishing with a sear. This reverse-sear method works well for this cut since a warm steak will sear faster, reducing the chance of overcooking the exterior.
Ingredients
- Cowboy steak: This hearty, bone-in ribeye steak is the star of the show, offering rich flavor and tender meat.
- Sea salt: Kosher salt works well as an alternative.
- Fresh cracked peppercorns: Regular ground black pepper can also be used in a pinch.
- Avocado oil: With its high smoke point, avocado oil is my go-to. Olive oil is another good option, just don't use extra-virgin and watch the smoke point.
Tips and Tricks
- Refrigeration: Allow the seasoned beef to rest on a wire rack in the refrigerator overnight or up to three days. This process of dry brining concentrates the flavors and tenderizes the meat. Think of it like an at home version of dry aging a steak.
- Flipping Technique: Flip the steak every 5 minutes while cooking on the cooler side. This promotes even cooking and helps achieve consistent doneness.
- A Meat Thermometer is a Must: Use a meat thermometer to check the internal temperature. Aim for 115°F for medium rare or 125°F for medium before searing. Do not try this recipe using time only unless you are experienced with cooking steak!
- Resting the Meat: Let the steak rest for about 10 minutes after cooking. Your patience will be rewarded! Resting allows the juices to redistribute, making the steak juicier and more flavorful.
- Cutting Technique: Always slice against the grain to make sure that each bite is tender and easy to chew.
- Cooking Indoors: You can use this reverse sear method inside using your oven and a hot skillet. Cook the steak in a 200°F oven until it reaches 115°F. Finish with a sear on the stovetop.
Step by Step
Allow the steaks to sit at room temperature for an hour. Brush with avocado oil.
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.
More Steak Recipes to Try
- Air Fryer Flat Iron Steak: This recipe delivers a perfectly juicy steak with almost no prep time.
- Marinated Flank Steak: The key to this recipe is the flavorful marinade!
- Hibachi Steak: Bring the Japanese Steakhouse experience home!
- Grilled Steak Recipe: It's a delicious option that's easy to prepare and perfect for weekends with friends and family.
Cowboy Ribeye Steak
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.
Servings: 6
Calories: 335kcal
Ingredients
- 2 to 3 pounds cowboy steak
- 2 teaspoons sea salt
- 1 teaspoon fresh cracked peppercorns
- 1 tablespoon avocado oil
Instructions
- 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.
- Allow the steaks to sit at room temperature for an hour. Brush with avocado oil.
- 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.)
- 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.
- Sear the steak on the hot side until the crust is lightly charred and the internal temperature reaches 125°F, flipping every minute.
- Allow the steak to rest for 10 minutes before serving.
Nutrition
Calories: 335kcal | Protein: 30g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 92mg | Sodium: 854mg | Potassium: 405mg | Vitamin A: 23IU | Calcium: 11mg | Iron: 3mg
Richard F Gorton says
Wendy
Having never grilled a Steak, this was the best finished product in decades. The guest were super pleased with the tenderness of their Rib-Eye (Boneless)
Followed the recipe explicitly (we dry brined for 24hrs - my first experience).
Only issue I had was the internal temp for well-done, went with sight.
Overall, I was pleased with how juicy and tender the meat was. Sea Salt and ground pepper. Used as a finishing spice, Blackstone Tuscan Herb - light dusting.
Thank. You.
Blackstone 28” grill.