Cowboy Ribeye

5 from 24 votes

This cowboy ribeye steak recipe uses a bone-in ribeye and reverse sear method for tender, juicy, steakhouse-style flavor every time.

Prep Time5

Cook Time1 5

Resting time5

Total Time1 15

Course: Dinner, Entree

Cuisine: American

Keyword: Cowboy ribeye, cowboy cut steak, bone-in ribeye

Servings: servings

Calories: 260kcal

tongs
infrared thermometer/temperature gun optional; External meat thermometer with a probe
grill or heavy skillet like cast iron

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.

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").

Temperature is key to the perfect steak! A medium-rare bone-in ribeye steak typically requires 15 minutes of cooking per pound at 350 degrees F.

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.

Storing Instructions:

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.