Cowboy Steak: Perfectly Seared Bone-In Ribeye Recipe

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.