Grilled Cowboy Ribeye Recipe (Reverse Sear & Butter)
I have spent years working with thick cuts of meat, and the cowboy steak is hands down one of the most impressive things you can throw on a grill or in a pan.
This bone in ribeye is huge, rich, and has enough marbling to keep every bite juicy.
Today I will share my cowboy steak recipe that walks you through every step, from picking the right cut to getting that perfect crust and tender inside.
Recipe Overview
- Prep Time 15 minutes
- Cook Time 20 minutes
- Total Time 35 minutes
- Servings 2
Ingredients
For the Steak
- 1 cowboy steak (bone in ribeye, about 2-2.5 lbs and 2 inches thick)
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 2 tbsp vegetable oil
- 3 tbsp melted butter
For the Cowboy Butter (Optional)
- 4 tbsp softened butter
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tsp lemon juice
- ½ tsp red pepper flakes
- ½ tsp smoked paprika
- Pinch of salt and pepper
Instructions
Step 1: Bring Steak to Room Temperature
Take your rib eye steak out of the fridge about 45 minutes to an hour before cooking. This lets the meat warm up so it cooks evenly from edge to center. Pat the steak dry with paper towels to remove any moisture on the surface. A dry surface is what gives you that beautiful crust when you sear.
Step 2: Season the Meat
Rub the entire steak with salt, making sure you cover all sides including around the bone. Then add the ground black pepper all over. Press the seasonings into the meat so they stick well. If you want, you can wrap the steak with plastic wrap and let it sit in the fridge overnight for even more flavor, but it's not required for a delicious cowboy steak.
Step 3: Preheat Your Cooking Surface
If you're using a gas grill or charcoal grill, set it up for two-zone cooking with direct heat on one side and indirect heat on the other. If you're cooking indoors, place a large cast iron skillet on the stove over medium high heat and let it get smoking hot. You can also preheat the oven to 400°F if you plan to finish the steak there after searing.
Step 4: Sear the Steak
Brush the hot pan or grill grates with vegetable oil to prevent sticking. Place steak on the hottest part of your cooking surface and let it sear without moving it for 4-5 minutes. Flip it over and sear the other side for another 4-5 minutes. You want a dark brown crust on both sides that locks in all the juices.
Step 5: Finish Cooking to Temperature
Move the steak to the cooler side of the grill (indirect heat) or transfer your cast iron pan to the oven. Cook until an instant read thermometer inserted into the thickest part reads 130-135°F for medium rare. This usually takes another 8-12 minutes depending on thickness. Use a meat thermometer to check, don't guess.
Step 6: Rest and Serve
Remove steak from heat and place it on a cutting board. Brush the top with melted butter and cover loosely with aluminum foil. Let the steak rest for 10 minutes before slicing. This resting time lets the juices settle back into the meat instead of running all over your board. Slice against the grain and serve with cowboy butter on the side if you made it.
"A thick ribeye steak with the bone still attached is one of the best cuts you can cook. The bone adds flavor and helps the meat cook more evenly. Just give it time and don't rush the process."
- Kent Rathbun, Executive Chef & Restaurateur
Recipe Notes
- Size matters with this cut: A real cowboy steak or tomahawk steak should be at least 2 inches thick. Thinner cuts won't give you that perfect pink center with a good crust on the outside.
- Let it come to room temperature: Cold meat from the fridge will cook unevenly. The outside gets done too fast while the inside stays raw. Letting it sit out for 45 minutes solves this problem.
- Use a wire rack if finishing in the oven: Placing your skillet or the steak itself on a wire rack inside a baking sheet helps air circulate and prevents the bottom from steaming.
Nutrition Facts (Per Serving)
- Calories: 780
- Protein: 62g
- Fat: 58g
- Carbs: 1g
- Sugar: 0g
- Cholesterol: 215mg
- Sodium: 950mg
How to Pick the Perfect Cowboy Steak
When I'm shopping for this cut, these are the things I look for every single time.
- Check the marbling throughout: Those white streaks of fat running through the meat are what make a ribeye steak so tender and juicy. More marbling means more flavor and a better eating experience.
- Look at the fat cap: A good cowboy steak should have a nice thick fat cap on the outside edge. This fat renders down while cooking and bastes the meat naturally, adding tons of savory flavor.
- Make sure the bone is attached: The bone should be at least 5-6 inches long and firmly attached to the meat. Some butchers French the bone, which means they clean it off so it looks fancy, but that's just for show.
- Feel the thickness: You want a steak that's at least 2 inches thick, preferably closer to 2.5 inches. Anything thinner is just a regular rib eye, not a true cowboy cut.
Best Side Dishes to Serve With
These sides work perfectly with the rich, beefy flavor of a cowboy steak.
1. Loaded Baked Potatoes
Bake large russet potatoes until tender, then split them open and load them with sour cream, butter, cheese, and bacon. The creamy, rich potato pairs great with the savory meat.
2. Grilled Vegetables
Toss zucchini, bell peppers, and onions with oil, salt, and pepper, then grill them on medium high until they get char marks. The smoky vegetables add color and balance to the heavy steak.
3. Creamy Mushroom Sauce
Sauté sliced mushrooms in butter and garlic, then add heavy cream and simmer until thick. Pour this over your sliced steak or serve it on the side for dipping.
4. Caesar Salad
Chop romaine lettuce and toss it with Caesar dressing, croutons, and parmesan cheese. The crisp, tangy salad cuts through the richness of the beef and keeps the meal from feeling too heavy.
5. Garlic Bread
Slice a baguette, brush each piece with melted butter mixed with minced garlic and parsley, then toast in the oven until golden. It's perfect for soaking up any juices left on your plate.
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FAQs
1. Can I Cook This Steak Entirely on the Grill?
Yes, you can cook this steak entirely on the grill. Set up your grill with a hot zone for searing and a cooler zone for finishing. Sear the steak with salt over direct heat for 4-5 minutes per side, then move it to indirect heat and close the lid until it reaches desired doneness.
2. Can I Use a Regular Cast Iron Pan Instead of Grilling?
Yes, you can use a regular cast iron pan instead of grilling. Sear the steak on medium high for 4-5 minutes per side, then transfer the whole pan to a preheated oven at 400°F. Cook until your thermometer reads the right internal temperature for medium or your preferred doneness.
3. How Do I Reheat Leftover Cowboy Steak?
The best way to reheat leftover cowboy steak is to slice it thin and warm it gently in a skillet with a little butter over low heat. Don't microwave it or you'll dry it out.
