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