Cowboy Steak
Cowboy steak is a thick-cut, bone-in ribeye known for its rich marbling and bold flavor. Perfect for grilling or reverse-searing, this steak is a favorite among meat lovers.
Equipment
- Grill or Cast Iron Skillet
- Instant-Read Thermometer
- Tongs
- Aluminum Foil
Ingredients
Base Ingredients
- 1 Cowboy Steak Bone-in ribeye, at least 1.5 inches thick
- 1 tbsp Kosher salt or to taste
- 1 tsp Black pepper Freshly ground
- 1 tbsp Olive oil For searing
Optional Additions
- 2 tbsp Butter For basting
- 2 cloves Garlic Crushed
- 1 sprig Rosemary For aroma
Instructions
- Take the steak out of the refrigerator and let it come to room temperature for about 30 minutes.
- Preheat the grill or skillet over high heat.
- Season the steak generously with kosher salt and black pepper on both sides.
- Drizzle the steak with olive oil to help with searing.
- Grill or sear the steak for 3-4 minutes per side for a good crust.
- Move the steak to indirect heat or a lower-temperature oven (275°F) to finish cooking until it reaches your desired doneness (e.g., 130°F for medium-rare).
- If desired, baste with butter, garlic, and rosemary for extra flavor.
- Remove the steak from heat and let it rest for 10-15 minutes, tented with foil.
- Slice against the grain and serve.
Notes
For a full meal, pair cowboy steak with roasted vegetables, mashed potatoes, or a fresh salad. Don't forget to let it rest before slicing!