This seasoned Cowboy Ribeye steak is cooked to perfection using indirect heat and then reverse-seared. With our tips you’ll have the perfect bone-in ribeye (also known as a Tomahawk steak) for a special dinner. Top it with some butter and rosemary for the ultimate decadent meal.
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Why We Love This Cowboy Ribeye
- The perfect recipe for a special dinner.
This rich and decadent cut of steak is an amazing choice for Valentine’s Day, Father’s Day, or New Year’s Eve.
- No-fuss easy dinner.
Since there is only one ingredient in this dish and it’s very easy to cook, it’s the perfect choice for a special occasion.
- Pairs wonderfully with hearty side dishes.
Since this is so easy to make, you can easily serve it with some tasty side dishes like candied maple balsamic brussel sprouts, easy roasted green beans and potatoes, or smoked mac and cheese with bacon.
Ingredient Notes and Substitutions
- Bone-in ribeye steak: This is typically an expensive cut of meat perfect for special events.
- Seasonings: A little salt, pepper, and garlic powder are the perfect seasonings for this dish.
What is a cowboy steak?
This cut of meat differs from a regular bone-in ribeye because of the longer rib bone attached.
You will most likely be able to find it in the meat department of your local grocery store; however, you may need to ask your butcher.
If you are unable to find the cowboy ribeye cut or bone-in ribeye locally, just ask your local butcher to cut down the bone like we did! Unlike a tomahawk steak, a bone-in ribeye will fit in a large skillet for indoor cooking and is sized perfectly for compact grills.
Cowboy Ribeye Recipe Tips for Success
- Let the steak come to room temperature before cooking.
When you allow a steak to come to room temperature before cooking, the steak will cook more evenly and quickly.
- Use the indirect heat method if cooking on the grill.
Place the steak on the side of the grill that doesn’t have the flames turned on. This will allow the steak to cook gradually and come to the perfect temperature.
Use a temperature probe to prevent over or under-cooking.
- Reverse sear with a cast iron skillet.
After the steak reaches 10 degrees below your desired doneness, remove it from the grill and sear it in a very hot skillet on the stovetop for a beautiful crust.
Temperature is key to the perfect steak! A medium-rare bone-in ribeye steak typically requires 15 minutes of cooking time per pound at 350 degrees F.
Having an external meat thermometer with a probe is truly a necessity for an expensive cut of meat like this. It will prevent overcooking or undercooking.
- Let it rest after cooking.
Allowing your cowboy-cut steak to rest after cooking will give the juices time to sink back in throughout the meat, keeping it moist and flavorful.
Cowboy Ribeye Steak FAQs
If you pulled your steak off the heat when the thermometer read the “correct” temperature, your steak is already overcooked. This is because the steak continues to cook even after you remove it from the heat.
Be sure to remove it from the heat when it’s 5 degrees below the correct temperature for your desired doneness.
Yes, this is an important step that allows the juices to redistribute throughout the meat and make it nice and juicy.
We love using butter and rosemary as toppings! You can use other herbs such as sage, parsley, oregano, or thyme instead.
Storing and Reheating
Store leftover cowboy-cut steak in an airtight container in the refrigerator for up to five days.
To reheat, place it in the microwave for 30-second increments until it’s heated through.
Cowboy Ribeye (Bone-in Ribeye)
- Grill or heavy skillet - we recommend cast iron
- External meat thermometer with a probe
- Infrared thermometer (optional)
- 1 ½ pounds Bone-in ribeye steak (Tomahawk cut with a shorter bone)
- Olive or avocado oil
- 2 teaspoon salt
- 2 teaspoon pepper
- 1 teaspoon garlic powder
- Preheat your grill to 350ºF.
- Brush both sides of ribeye with a light coat of oil. Allow the steak to sit at room temperature for 15 to 30 minutes before grilling.
- Sprinkle meat with salt, pepper, and garlic powder on both sides. Use less or more seasoning, depending on preference.
- Insert meat thermometer probe into the middle of the steak. Place steak on grill – use the indirect heat method (opposite side of grill from the flame). Cook the meat until halfway to desired temperature then use tongs to flip it over to ensure an even cook.
- Continue grilling until the internal temperature of steak is ten degrees lower than desired final temperature (see notes).
- Preheat your skillet for the reverse sear. Use the infrared thermometer to ensure the pan is between 400-500 degrees F. for a good sear. Remove the ribeye and allow it to sit, lightly tented for 3-5 minutes while the skillet heats.
- Place the meat on the preheated skillet and sear for 1-2 minutes on each side, monitoring closely until the steak is at its desired internal temperature.
- Optional: top with a tablespoon of butter and garnish with a sprig of rosemary.
- Preheat a heavy skillet (we recommend cast iron) over medium-high heat until hot, about 5 minutes.
- Insert temperature probe into middle of meat and place in middle of hot skillet. Sear uncovered without moving for about 4 minutes for medium rare. Then flip meat and repeat the process.
- Remove steak from the skillet when a meat thermometer reads 5°F below your desired degree of doneness temperature; for a medium-rare steak, a meat thermometer should read 130°F.
- Let meat rest for 5 minutes before serving, covering lightly with foil. The temperature of the meat will continue to rise as much as 5°F during this time (this is called “carryover cooking”).
See our tips in post about using a temperature probe to prevent over or under cooking. Allowing your steak to rest after cooking will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.