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Juicy, perfectly grilled cowboy steak with a thick bone-in ribeye cut.

what is a cowboy steak

A Cowboy Steak is a thick-cut, bone-in ribeye known for its rich marbling, bold flavor, and impressive appearance. This premium steak is cut at least 2 inches thick, with a long, Frenched bone that enhances its presentation and helps retain moisture during cooking. Best prepared using grilling, pan-searing, or reverse searing, this steak delivers a perfect balance of tenderness and a crispy, flavorful crust. Whether seasoned simply with salt and pepper or paired with a garlic butter finish, the cowboy steak is a steakhouse favorite for meat lovers.

  • Total Time: 30 minutes
  • Yield: 1 cowboy steak

Ingredients

  • 1 cowboy steak (bone-in ribeye, about 2 inches thick)

  • 2 tbsp olive oil

  • 1 tbsp kosher salt

  • 1 tsp freshly ground black pepper

  • 1 tsp garlic powder (optional)

  • 2 tbsp unsalted butter

  • 2 cloves garlic, smashed

  • 2 sprigs fresh rosemary or thyme

Instructions

  • Prepare the Steak: Remove the cowboy steak from the refrigerator at least 30 minutes before cooking. Pat it dry with paper towels and rub with olive oil. Season generously with salt, pepper, and garlic powder.

  • Preheat the Grill or Pan: Heat a grill to high (450–500°F) or a cast-iron skillet over medium-high heat until hot.

  • Sear the Steak: Place the steak on the grill or skillet and sear for 3–4 minutes per side until a deep golden crust forms.

  • Indirect Cooking (If Grilling): Move the steak to a cooler part of the grill and cook over indirect heat until the internal temperature reaches 125°F for medium-rare or 135°F for medium (use a meat thermometer).

  • Baste with Butter: In the last few minutes of cooking, melt butter in a pan, add garlic and rosemary, and baste the steak with the butter mixture for extra flavor.

 

  • Rest and Serve: Transfer the steak to a cutting board, tent with foil, and let it rest for 10 minutes before slicing. Serve with your favorite sides.

Notes

  • Reverse sear method: For an even cook, try roasting the steak at 275°F until it reaches 115°F internally, then searing it in a hot skillet for 1–2 minutes per side.

 

  • Serving suggestions: Pair with mashed potatoes, grilled asparagus, or a classic chimichurri sauce for a perfect steakhouse experience.

  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American

Nutrition

  • Serving Size: 1 cowboy steak
  • Calories: ~800 kcal
  • Sugar: 0g
  • Sodium: ~500mg
  • Fat: ~60g
  • Saturated Fat: ~25g
  • Unsaturated Fat: ~30g
  • Trans Fat: ~0g
  • Carbohydrates: 0g
  • Fiber: 0g
  • Protein: ~65g
  • Cholesterol: ~200mg Reverse sear method: For an even cook, try roasting the steak at 275°F until it reaches 115°F internally, then searing it in a hot skillet for 1–2 minutes per side. Serving suggestions: Pair with mashed potatoes, grilled asparagus, or a classic chimichurri sauce for a perfect steakhouse experience.

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