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A Perfectly Seared Thick Cut Cowboy Steak With A

Cowboy Steak Recipes

A cowboy steak is a thick, bone-in ribeye that delivers bold flavors with a perfect balance of juicy tenderness and a smoky, charred crust. This steak is ideal for grilling, giving it a rich, beefy taste with crispy edges. Whether cooked over an open flame or a cast-iron skillet, this recipe will guide you in preparing a mouthwatering, restaurant-quality cowboy steak right at home.

  • Total Time: 1 hour
  • Yield: 1 large steak (serves 2–3 people) 1x

Ingredients

Scale
  • 1 (2–2.5 lb) bone-in cowboy ribeye steak (about 2 inches thick)
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp fresh rosemary, finely chopped (optional)
  • 1 tbsp unsalted butter (for finishing)
  • 1 clove garlic, smashed
  • 1 sprig fresh thyme (optional)

Instructions

1. Prepare the Steak

  1. Remove the steak from the refrigerator at least 45 minutes before cooking to allow it to reach room temperature.
  2. Pat the steak dry with paper towels to remove excess moisture.
  3. Rub both sides with olive oil and season generously with salt, pepper, garlic powder, and smoked paprika. For extra aroma, sprinkle chopped rosemary on top.

2. Preheat the Grill or Skillet

  1. If using a grill, preheat it to high heat (450–500°F). If using a cast-iron skillet, heat it over high heat until it starts to smoke.
  2. If using a grill, set up two zones: one side for direct heat (searing) and one side for indirect heat (finishing).

3. Sear the Steak

  1. Place the steak on direct heat and sear for 3–4 minutes per side, creating a dark, flavorful crust.
  2. If using a skillet, add butter, smashed garlic, and thyme after flipping the steak. Tilt the pan and spoon the butter over the steak for extra richness.

4. Finish Cooking

  1. Move the steak to indirect heat (or reduce skillet heat to medium-low) and continue cooking until it reaches your desired doneness:
    • Rare: 120°F (about 5–7 minutes)
    • Medium-Rare: 130°F (about 7–10 minutes)
    • Medium: 140°F (about 10–12 minutes)
  2. Use a meat thermometer to check the internal temperature, removing the steak 5°F before the target temp, as it will continue to cook while resting.

5. Rest and Serve

  1. Transfer the steak to a cutting board and tent it with foil. Let it rest for 10 minutes to retain juices.
    1. Slice against the grain and serve with your favorite sides like roasted potatoes, grilled vegetables, or a crisp salad.

Notes

  • For extra tenderness, dry-brine the steak by salting it and refrigerating it overnight.
  • If you don’t have a grill, a cast-iron skillet or oven-broiling method works well.
  • To enhance the smoky flavor, throw some wood chips (like hickory or mesquite) on the grill.
  • Always let the steak rest before slicing to prevent losing its juices.
  • Author: Delishing recipes
  • Prep Time: 45 minutes (includes resting time)
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling or Pan-Searing
  • Cuisine: American, Western
  • Diet: Gluten Free

Nutrition

  • Serving Size: 10 oz steak
  • Calories: 850 kcal
  • Sugar: 0g
  • Sodium: 850mg
  • Fat: 65g
  • Saturated Fat: 28g
  • Unsaturated Fat: 35g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 65g
  • Cholesterol: 210mg

Keywords: Cowboy steak, ribeye steak, bone-in steak, grilled steak, cast-iron steak, thick-cut steak, reverse sear steak, juicy steak recipe, steakhouse-style steak