A Cowboy Steak is a thick-cut, bone-in ribeye known for its rich marbling and bold flavor. This juicy, perfectly seared steak is ideal for grilling or pan-searing, delivering a restaurant-quality steakhouse experience at home.
Ingredients:
- 1 Cowboy ribeye steak (bone-in, 2 inches thick, about 1.5–2 lbs)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika (optional, for extra color)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
Instructions:
1. Prep the Steak:
- Pat the steak dry with paper towels.
- Season both sides generously with salt, black pepper, garlic powder, and paprika.
- Let the steak sit at room temperature for 30-45 minutes to enhance flavor.
2. Choose Your Cooking Method:
Grill Method (Best for Smoky Flavor):
- Preheat the grill to high heat (450-500°F / 230-260°C).
- Brush the steak with olive oil.
- Sear for 4-5 minutes per side, then move to indirect heat.
- Close the lid and cook until internal temp reaches 125°F (52°C) for medium-rare.
Cast-Iron Pan & Oven Method:
- Preheat oven to 400°F (200°C).
- Heat olive oil in a cast-iron skillet over high heat.
- Sear the steak for 3-4 minutes per side until golden brown.
- Add butter, garlic, and rosemary to the pan, basting the steak for 1-2 minutes.
- Transfer the skillet to the oven and cook for 5-10 minutes, checking doneness with a meat thermometer.
3. Rest & Serve:
- Remove the steak from heat when it reaches:
- 125°F (52°C) for medium-rare
- 135°F (57°C) for medium
- 145°F (63°C) for medium-well
- Rest for 10 minutes, then slice against the grain.
Tips:
- Use a meat thermometer for perfect doneness.
- For extra crust, finish with a final sear after resting.
- Pair with roasted potatoes, grilled asparagus, or chimichurri sauce.
