Nothing makes dinner feel like a five-star steakhouse experience at home quite like a perfectly cooked cowboy ribeye. This thick, bone in ribeye steak is seasoned simply, cooked slowly with indirect heat, then reverse-seared to lock in all the flavor and juices. Finish it off with a touch of rosemary and butter, and you’ve got a mouthwatering meal that’s big on flavor and guaranteed to impress.
When you want a steak that’s rich, juicy, and loaded with flavor, nothing beats a bone in ribeye. The bone helps insulate the meat as it cooks, resulting in a more even temperature and a deeply beefy flavor. Often referred to as a “Tomahawk steak” when it includes the long rib bone, this cut is a true showstopper and ideal for grilling or roasting.
Cooking a cowboy ribeye steak using the reverse sear method means slow and steady heat first, followed by a high-heat finish. This technique locks in moisture and creates a gorgeous crust on the outside. It’s one of the best ways to cook a thicker cowboy ribeye evenly—no overdone edges or undercooked centers here!
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Why We Love This Bone In Ribeye
- The perfect recipe for a special dinner.
It’s ideal for grilling or pan-searing, this cut of beef delivers a steakhouse-quality experience at home, making it a favorite for special occasions like Valentine’s Day, Father’s Day, or New Year’s Eve or anytime you want a restaurant style dinner at home. - No-fuss easy dinner.
Following the step-by-step directions makes this recipe easy to cook with very little hands-on time. - It pairs wonderfully with hearty side dishes.
While the beef is cooking, you’ll have time to prepare some tasty side dishes like balsamic brussel sprouts, roasted potatoes and green beans, or smoked mac and cheese with bacon.
This recipe is perfect for a Valentine’s Day dinner that’s easy to make yet full of flavor! If you want more tasty ideas? Browse our Valentine’s Day recipes for even more love-filled meals!
Ingredient Notes and Substitutions
- Bone-in ribeye steak: also called a Tomahawk steak or thick-cut ribeye. 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.
Recipe Variations
- Add a touch of smoke by using wood chips on your grill—mesquite or hickory work beautifully with beef.
- For even more tenderness, let your steak dry brine overnight in the fridge. Salt, rest, and let time do its magic.
- Go bold with a peppery rub for a truly seasoned steak finish. A mix of cracked black pepper, garlic powder, and paprika is a great place to start.
- Slice your steak against the grain to maximize tenderness in each bite.
- Want a smaller portion? Cut the steak into individual servings before grilling each piece of meat.
- You can also explore other ribeye cuts like boneless ribeye or Delmonico if you prefer a different presentation.
Equipment Used in this Recipe
- Grill or heavy skillet – we recommend cast iron
- External meat thermometer with a probe
- Tongs
- Infrared thermometer (optional)
What is a Cowboy Ribeye?
A cowboy ribeye is a show-stopping cut of beef known for its rich marbling, bold flavor, and impressive presentation. This thick, bone-in steak, often called a tomahawk ribeye or cowboy steak, offers a perfect balance of tender, juicy meat, and hearty beefiness, thanks to its generous fat content and flavor-enhancing rib bone.
You can find the meat department of your local grocery store; however, you may need to ask your butcher for assistance.
How to Cook a Cowboy Ribeye Steak
- Allow the steak to reach room temperature prior to cooking.
Allowing a steak to reach room temperature prior to cooking promotes more even and rapid cooking.
Use a meat thermometer to check the internal temperature for precise results, ensuring a perfectly cooked steak every time!
🎯 TFN Pro Tip
How Will I Know If My Steak Is Done?
Here’s a quick guide to steak doneness and internal temperatures:
- Rare
- Temperature: 120–125°F (49–52°C)
- Description: Cool, red center; very tender and juicy.
- Medium Rare
- Temperature: 130–135°F (54–57°C)
- Description: Warm, red center; soft and flavorful, the most popular doneness for steak lovers.
- Medium
- Temperature: 140–145°F (60–63°C)
- Description: Warm, pink center; slightly firmer texture while retaining some juiciness.
- Medium Well
- Temperature: 150–155°F (66–68°C)
- Description: Faint pink center; firm and less juicy.
- Well Done
- Temperature: 160°F+ (71°C+)
- Description: Cooked through with no pink; firm and drier texture.
- 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.
- Cook using the reverse sear method with a cast iron skillet.
After the steak reaches 10 degrees below your desired doneness, remove it from the charcoal grill or gas grill and sear it in a very hot skillet on the stovetop for a beautiful crust.
- 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 before slicing them on a cutting board.
Serving Suggestions
Serve these steak slices alongside parmesan asparagus or roasted carrots and asparagus as your vegetable side. Or pair them with our refreshing carrot raisin salad for a sweet and tangy contrast that balances the richness of the steak. For a heartier side, our twice-baked mashed potato casserole or pressure cooked garlic mashed potatoes will satisfy any appetite!
Recipe 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.
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 fresh herbs such as sage, parsley, oregano, or thyme instead.
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 heated.
More Steak Recipes To Love…
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Cowboy Ribeye
Equipment
- tongs
- infrared thermometer/temperature gun - optional; External meat thermometer with a probe
- grill - or heavy skillet like cast iron
Ingredients
- 1 ½ pounds bone-in ribeye steak (Tomahawk cut with a shorter bone)
- olive oil or avocado oil
- 2 teaspoon salt
- 2 teaspoon pepper
- 1 teaspoon garlic powder
optional
- butter
- rosemary
Instructions
Grilling instructions
- 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 while the grill is preheating.
- Sprinkle meat with salt, pepper, and garlic powder on both sides. Use less or more seasoning, depending on preference.
- Insert a meat thermometer probe into the middle of the steak on the side of the ribeye. Place the steak on the grill—use the indirect heat method (the opposite side of the grill from the flame). Cook the meat until halfway to the desired temperature, then use tongs to flip it over to ensure an even cook.
- Continue grilling until the internal temperature of the steak is ten degrees lower than the desired final temperature (see temperature chart in notes below).
- Preheat your heavy skillet (we recommend using cast iron) for the reverse sear. Use the infrared thermometer to ensure the pan is between 400 and 500 degrees F. for a good sear. Remove the meat 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.
Skillet instructions
- 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 (see chart below); 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”).
Notes
- Add a touch of smoke by using wood chips on your grill—mesquite or hickory work beautifully with beef.
- For even more tenderness, let your steak dry brine overnight in the fridge. Salt, rest, and let time do its magic.
- Go bold with a peppery rub for a truly seasoned steak finish. A mix of cracked black pepper, garlic powder, and paprika is a great place to start.
- Slice your steak against the grain to maximize tenderness in each bite.
- Want a smaller portion? Cut the steak into individual servings before grilling each piece of meat.
- You can also explore other ribeye cuts like boneless ribeye or Delmonico if you prefer a different presentation.
-
- Rare
-
- Temperature: 120–125°F (49–52°C)
-
- Description: Cool, red center; very tender and juicy.
-
- Rare
-
- Medium Rare
-
- Temperature: 130–135°F (54–57°C)
-
- Description: Warm, red center; soft and flavorful, the most popular doneness for steak lovers.
-
- Medium Rare
-
- Medium
-
- Temperature: 140–145°F (60–63°C)
-
- Description: Warm, pink center; slightly firmer texture while retaining some juiciness.
-
- Medium
-
- Medium Well
-
- Temperature: 150–155°F (66–68°C)
-
- Description: Faint pink center; firm and less juicy.
-
- Medium Well
-
- Well Done
-
- Temperature: 160°F+ (71°C+)
-
- Description: Cooked through with no pink; firm and drier texture.
-
- Well Done
- 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.
Nutrition
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Susan P Williams says
Where do I apply for the mortgage to buy a Tomahawk steak ?!?
Gianne - TFN Team Member says
Haha, I hear you! Tomahawk steaks can definitely feel like an investment, but, oh, are they worth it! That massive, beautifully marbled cut delivers restaurant-quality flavor right at home. The good news is, that while they can be pricey, you can sometimes find deals at warehouse clubs, local butchers, or even online meat suppliers. Another tip? Keep an eye out for holiday sales or special promotions, and you might just score one without needing to refinance your house! Either way, once you take that first juicy, perfectly seared bite, you’ll know it was money well spent. Happy grilling!