Cowboy Cut Steak: How to Cook the Perfect Thick-Cut Ribeye

Introduction

Cowboy cut steak is an elegant showpiece, famed for its massive size, impressive marbling, and intense beefy flavor. Perfect for grilling, pan-searing or reverse searing. No matter if you are experienced or new at cooking steak – this guide provides all the knowledge needed to craft the perfect Cowboy Cut Steak dish!

What is a Cowboy Cut Steak?

Cowboy cut steak is an impressive bone-in ribeye that delivers bold flavor, juicy texture, and an impressive presentation. If you enjoy rich, meaty flavours then this cut may be for you. In this section we’ll look into what sets it apart from similar cuts.

Definition and Characteristics of Cowboy Cut Steak

A cowboy cut steak is essentially a bone-in ribeye steak, cut extra thick—typically 2 to 3 inches—with part of the rib bone attached. Here’s what makes it special:

• Rich Marbling: High-fat content ensures tenderness and intense flavor when cooked.
• Thick Cut: The extra thickness helps retain juiciness and allows for perfect searing without overcooking the center.
• Bone-In for Added Flavor: The bone helps retain moisture and enhances the taste when cooked.
• Hearty and Satisfying: This is a steakhouse favorite, offering a buttery texture and deep beefy flavor.

Cowboy Cut vs. Other Ribeye Steaks

Not all bone-in ribeyes are the same. Let’s compare the cowboy cut steak to other popular bone-in ribeye variations:

Steak Cut	Thickness	Bone Length	Flavor Profile	Cooking Method
Cowboy Cut Steak	2-3 inches	Short frenched bone	Rich, juicy, intense marbling	Grilling, Reverse Searing, Pan-Searing
Tomahawk Steak	2-3 inches	Extra-long frenched bone (5+ inches)	Same as cowboy cut but with dramatic presentation	Grilling, Reverse Searing
Standard Bone-In Ribeye	1-1.5 inches	Bone-in but not frenched	Juicy, flavorful, slightly less intense marbling	Grilling, Pan-Searing, Broiling

Key Differences:

• Tomahawk steak has a longer frenched bone, making it look even more dramatic.
• A standard bone-in ribeye is thinner, making it cook faster but slightly less juicy than the cowboy cut.
• Cowboy cut steak offers the best balance between thickness, flavor, and presentation without being overly large like a tomahawk.

Why Choose a Cowboy Cut Steak?

If you’re looking for restaurant-quality steak at home, the cowboy cut steak is an excellent choice because:

• It’s thick and juicy, giving you the perfect medium-rare or medium doneness without drying out.
• The bone adds moisture and enhances the flavor when cooked properly.
• It’s a showstopper, making it perfect for special occasions or weekend grilling.

Best Ways to Cook a Cowboy Cut Steak

Cooking a cowboy cut steak requires patience and technique to ensure even cooking while preserving its juiciness and rich flavor. Because of its thickness, traditional cooking methods need some adjustments to avoid a raw center or an overcooked crust. In this section, we’ll cover the three best cooking methods to achieve a perfectly cooked cowboy cut steak.

Reverse Sear Method (Best for Even Cooking)

Reverse searing is the best method for thick steaks like the cowboy cut because it ensures even cooking and a perfect crust.

How to Reverse Sear a Cowboy Cut Steak

1. Preheat your oven to 250°F (120°C).
2. Season the steak generously with salt and black pepper. You can also add garlic powder or smoked paprika for extra flavor.
3. Place the steak on a wire rack over a baking sheet and insert a meat thermometer.
4. Cook slowly until the internal temperature reaches:
   • 120-125°F (49-52°C) for medium-rare
   • 130-135°F (54-57°C) for medium
5. Remove the steak from the oven and let it rest for 10 minutes.
6. Sear in a hot cast-iron skillet with butter, garlic, and rosemary for 1-2 minutes per side until a golden-brown crust forms.
7. Slice and serve immediately!

Grilling Method (For Smoky, Charred Flavor)

Grilling a cowboy cut steak adds a smoky depth that enhances its natural beefy taste.

How to Grill a Cowboy Cut Steak

1. Preheat your grill to high heat (450-500°F/232-260°C).
2. Sear the steak for 3-5 minutes per side over direct heat.
3. Move to indirect heat (reduce burner heat or move steak to cooler side of the grill).
4. Cook until the internal temperature reaches your desired doneness (120-125°F for medium-rare).
5. Rest the steak for 10-15 minutes before slicing.

Pan-Searing for a Restaurant-Quality Crust

A cast-iron skillet is the best pan for cooking a cowboy cut steak because it retains high heat for a perfect crust.

How to Pan-Sear a Cowboy Cut Steak

1. Preheat a cast-iron skillet over high heat.
2. Add high-smoke-point oil (like avocado or grapeseed oil).
3. Sear the steak for 4-5 minutes per side until a deep brown crust forms.
4. Add butter, garlic, rosemary, and thyme, then baste the steak continuously for 1-2 minutes.
5. Finish in the oven at 400°F (200°C) for 5-10 minutes if needed.
6. Let it rest before slicing.

Seasoning and Marinades for Cowboy Cut Steak

A cowboy cut steak is naturally rich and flavorful, but the right seasoning or marinade can enhance its taste even further. Whether you prefer a classic salt-and-pepper rub, a bold garlic butter marinade, or a sweet-and-smoky bourbon glaze, here are the best ways to season your steak.

Simple Salt & Pepper Rub (Classic Option)

This minimalist approach lets the natural beef flavor shine.

Ingredients:

• 2 tbsp kosher salt
• 1 tbsp coarse black pepper

Instructions:

1. Generously coat the steak with salt and pepper on all sides.
2. Let it sit at room temperature for 30-45 minutes before cooking.
3. Cook using your preferred method.

Garlic Butter Marinade (Rich & Savory)

This marinade adds buttery richness and enhances the steak’s juicy texture.

Ingredients:

• ½ cup melted butter
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp Worcestershire sauce

Instructions:

1. Combine all ingredients and brush onto the steak.
2. Let the steak marinate for at least 1 hour (or overnight for deeper flavor).
3. Pat dry before cooking for a perfect sear.

Bourbon Brown Sugar Glaze (Sweet & Smoky)

This glaze adds a caramelized crust and a hint of smoky-sweetness.

Ingredients:

• ¼ cup bourbon
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tsp smoked paprika
• 1 tsp garlic powder

Instructions:

1. Simmer all ingredients in a saucepan until thickened (about 5 minutes).
2. Brush onto the steak during the final minutes of cooking.
3. Let it caramelize slightly before serving.

The Ultimate Steak Doneness Guide

Cooking a cowboy cut steak to the perfect doneness requires precise temperature control. Because it’s a thicker cut, using a meat thermometer is the best way to ensure accuracy. In this section, we’ll break down steak doneness levels, internal temperatures, and how to achieve your preferred doneness.

Steak Doneness Levels and Temperatures

Doneness Level	Internal Temperature (°F)	Internal Temperature (°C)	Appearance
Rare	120-125°F	49-52°C	Cool, red center
Medium-Rare (Recommended)	130-135°F	54-57°C	Warm, red center
Medium	140-145°F	60-63°C	Warm, pink center
Medium-Well	150-155°F	65-68°C	Slightly pink center
Well-Done	160°F+	71°C+	Brown throughout

How to Check Doneness Without a Thermometer

If you don’t have a meat thermometer, use the finger test:

1. Touch your thumb to different fingers and press on the fleshy part of your palm.
2. Compare that feeling to your steak:
   • Thumb to index finger = Rare (very soft)
   • Thumb to middle finger = Medium-Rare (soft with slight resistance)
   • Thumb to ring finger = Medium (firmer but still yielding)
   • Thumb to pinky finger = Well-Done (very firm)

Resting the Steak for Maximum Juiciness

After cooking, let your steak rest for at least 10-15 minutes before slicing. This allows the juices to redistribute and prevents them from spilling out when you cut into it.

Side Dishes That Pair Perfectly with Cowboy Cut Steak

A perfectly cooked cowboy cut steak deserves delicious side dishes to complement its bold, beefy flavor. Whether you prefer classic steakhouse sides or creative pairings, here are some of the best options.

Classic Steakhouse Sides

Garlic Mashed Potatoes

Rich, buttery, and creamy mashed potatoes are a steakhouse staple.

Ingredients:

• 4 large russet potatoes, peeled and cubed
• 4 tbsp butter
• ½ cup heavy cream
• 4 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Boil potatoes until fork-tender, then drain.
2. Mash with butter, cream, and garlic until smooth.
3. Season with salt and pepper to taste.

Grilled Asparagus with Parmesan

Asparagus adds a fresh, slightly smoky flavor that balances the richness of the steak.

Ingredients:

• 1 bunch asparagus
• 2 tbsp olive oil
• ¼ cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Toss asparagus in olive oil, salt, and pepper.
2. Grill over medium heat for 3-4 minutes per side.
3. Sprinkle with Parmesan before serving.

Creative Side Dish Ideas

Loaded Sweet Potato Fries

A twist on traditional fries, these sweet and savory fries add a unique contrast to a juicy steak.

Ingredients:

• 2 sweet potatoes, cut into fries
• 2 tbsp olive oil
• 1 tsp paprika
• ½ tsp cayenne pepper
• ½ cup crumbled feta cheese
• ¼ cup crispy bacon bits

Instructions:

1. Toss sweet potato fries with olive oil, paprika, and cayenne.
2. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway.
3. Top with feta and bacon before serving.

Creamed Spinach with Nutmeg

A rich, velvety spinach dish that adds a luxurious feel to your meal.

Ingredients:

• 2 cups fresh spinach
• ½ cup heavy cream
• 2 tbsp butter
• 1 tsp nutmeg
• Salt and pepper to taste

Instructions:

1. Sauté spinach in butter until wilted.
2. Add heavy cream and nutmeg, stirring until thickened.
3. Season with salt and pepper.

Best Sauces to Elevate Cowboy Cut Steak

Even though a cowboy cut steak is flavorful on its own, a well-crafted sauce can take it to the next level. Here are some must-try steak sauces to enhance your meal.

Classic Sauces for Steak

Peppercorn Sauce (Rich & Creamy)

This French-style sauce adds a peppery bite to balance the steak’s richness.

Ingredients:

• 1 tbsp black peppercorns, crushed
• 2 tbsp butter
• ½ cup heavy cream
• ½ cup beef broth

Instructions:

1. Melt butter in a pan, then add crushed peppercorns.
2. Pour in broth and let reduce by half.
3. Stir in heavy cream and simmer until thickened.

Garlic Herb Butter (Simple & Flavorful)

A steakhouse classic, this butter melts over hot steak for extra juiciness.

Ingredients:

• ½ cup butter, softened
• 2 cloves garlic, minced
• 1 tbsp fresh parsley, chopped
• 1 tsp lemon juice

Instructions:

1. Mix all ingredients and refrigerate until firm.
2. Slice and place over hot steak before serving.

Bold & Unique Sauces

Chimichurri Sauce (Fresh & Zesty)

This Argentinian sauce adds a bright, herby kick to steak.

Ingredients:

• ½ cup fresh parsley, chopped
• ¼ cup olive oil
• 2 tbsp red wine vinegar
• 3 cloves garlic, minced
• 1 tsp red pepper flakes

Instructions:

1. Blend all ingredients until smooth.
2. Drizzle over sliced steak.

Bourbon BBQ Glaze (Sweet & Smoky)

Perfect for grilled cowboy cut steak, this glaze adds a rich caramelized crust.

Ingredients:

• ½ cup bourbon
• ¼ cup brown sugar
• ½ cup BBQ sauce
• 1 tsp smoked paprika

Instructions:

1. Simmer all ingredients until thickened.
2. Brush onto steak in the final minutes of cooking.

Now that you know how to cook, season, and serve a cowboy cut steak, let’s move on to Part 7: Common Mistakes to Avoid to ensure you achieve steakhouse-quality results every time.

Fqs

What is the difference between Cowboy Cut and Tomahawk Ribeye Steak?

The main difference between a cowboy cut steak and a tomahawk ribeye steak is the bone length. Both are bone-in ribeye steaks, but:

• A cowboy cut steak has a short frenched bone, usually around 1-2 inches long.
• A tomahawk ribeye has a long frenched bone, often 5-7 inches or longer, giving it the signature “tomahawk” look.

Both steaks have rich marbling, making them tender and flavorful, but the tomahawk is often more visually striking due to its extended bone.

Why is Cowboy Steak So Expensive?

Cowboy steak is expensive because:

1. Premium Cut – It comes from the ribeye, one of the most desirable and flavorful beef cuts.
2. Marbling – High-quality cowboy steaks have superior marbling, ensuring tenderness and juiciness.
3. Bone-in Presentation – The bone adds weight, which increases the cost per pound.
4. Limited Availability – Cowboy steaks are not as common as regular boneless ribeyes, making them more sought-after.

Is Cowboy Steak the Same as Prime Rib?

No, cowboy steak and prime rib are not the same, though they both come from the rib section of the cow.

• Cowboy steak is a bone-in ribeye, cut into an individual steak and cooked like a typical steak.
• Prime rib is a large roast, often slow-cooked and sliced into portions after cooking.

The biggest differences are the cooking method and presentation—cowboy steak is grilled or pan-seared, while prime rib is roasted.

What is the Best Way to Cook a Cowboy Steak?

The best way to cook a cowboy steak is using the reverse sear method for a perfect crust and juicy center. Here’s how:

1. Season Generously – Use salt, pepper, and garlic powder at least 30 minutes before cooking.
2. Slow Cook First – Bake in the oven at 250°F (120°C) until the internal temperature reaches 115-120°F (46-49°C) for medium-rare.
3. Sear Over High Heat – Sear in a cast-iron skillet or on a hot grill for 1-2 minutes per side to create a crust.
4. Rest Before Slicing – Let the steak rest for 5-10 minutes to retain juices.

Conclusion: Mastering the Cowboy Cut Steak

A cowboy cut steak is more than just a meal—it’s an experience. From choosing a high-quality cut to perfectly seasoning and cooking it, every step plays a crucial role in achieving a restaurant-quality steak at home.

By following this guide, you’ve learned:

• How to select and prepare a cowboy cut steak
• The best cooking methods for a tender, juicy result
• How to season and pair it with sides and sauces
• Tips to ensure the perfect doneness every time
• Common mistakes to avoid for a flawless steak

Whether you prefer a classic medium-rare steak with garlic butter or a charred, smoky cowboy steak with a bold bourbon glaze, the key is to experiment and refine your technique until you find your perfect steak experience.

Now it’s time to fire up your grill or cast-iron skillet and cook up a mouthwatering cowboy cut steak that’s sure to impress!

Looking for More Cooking Tips?

Check out:

• How to Grill the Perfect Tomahawk Steak
• Best beef bottom round Steak
• Garlic Butter Steak Bites and Potatoes

Enjoy your ultimate cowboy cut steak experience, and happy grilling!

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