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Juicy, grilled cowboy cut ribeye steak with a seared crust, resting on a wooden cutting board with rosemary and garlic.

The Ultimate Guide to Cowboy Cut Steak: How to Cook, Season, and Serve It Perfectly

This Cowboy Cut Steak is a thick, bone-in ribeye packed with bold, beefy flavor and a juicy, tender texture. Perfect for grilling or pan-searing, this steak is generously seasoned and cooked to perfection, delivering a steakhouse-quality meal at home. Whether you’re serving it for a special occasion or a weekend BBQ, this cowboy-style steak will impress every meat lover!

  • Total Time: 20 minutes
  • Yield: 1 cowboy cut steak

Ingredients

  • 1 (18-24 oz) cowboy cut ribeye steak (bone-in, thick cut)

  • 1 tbsp olive oil

  • 2 tsp coarse salt (kosher or sea salt)

  • 1 tsp freshly ground black pepper

  • 1 tsp garlic powder

  • 1 tsp smoked paprika (optional, for extra smoky flavor)

  • 2 tbsp unsalted butter

  • 2 cloves garlic, smashed

  • 2 sprigs fresh rosemary or thyme

Instructions

  • Prep the Steak: Take the cowboy cut steak out of the refrigerator at least 30 minutes before cooking to bring it to room temperature. Pat dry with paper towels.

  • Season: Rub the steak with olive oil, then season generously with salt, black pepper, garlic powder, and smoked paprika.

  • Preheat the Grill or Skillet:

    • For grilling: Preheat the grill to high heat (450-500°F).

    • For pan-searing: Heat a heavy cast-iron skillet over high heat until smoking hot.

  • Sear the Steak:

    • Grill method: Sear for 4-5 minutes per side to develop a crust, then move to indirect heat and cook to desired doneness.

    • Pan-sear method: Sear for 3-4 minutes per side until golden brown. Reduce heat to medium, add butter, garlic, and rosemary, and baste the steak with melted butter for another 2-3 minutes.

  • Check Temperature: Use a meat thermometer for accuracy:

    • Rare: 120-125°F

    • Medium-rare: 130-135°F

    • Medium: 140-145°F

    • Medium-well: 150-155°F

  • Rest the Steak: Remove from heat and let it rest for 10 minutes to retain juices.

 

  • Serve: Slice against the grain and serve with your favorite sides, like mashed potatoes, roasted vegetables, or a crisp salad.

Notes

  • For extra flavor, marinate the steak with olive oil, garlic, and herbs for an hour before cooking.

  • If using a grill, let the steak rest on the cooler side of the grill if it needs additional cooking.

 

  • Serve with a classic chimichurri sauce or compound butter for an elevated taste.

  • Author: Amanda
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: dinner
  • Method: Grilling or Pan-Searing
  • Cuisine: American

Nutrition

  • Serving Size: 1 steak (serves 1-2)
  • Calories: 900
  • Sugar: 0g
  • Sodium: 1200mg (varies by seasoning)
  • Fat: 65g
  • Saturated Fat: 28g
  • Unsaturated Fat: 37g
  • Trans Fat: 0g
  • Carbohydrates: 1g
  • Fiber: 0g
  • Protein: 75g
  • Cholesterol: 250mg

Keywords: Cowboy cut steak, bone-in ribeye, grilled steak, pan-seared ribeye, thick cut steak, steakhouse recipe