Here’s a Cowboy Ribeye Steak recipe—thick, bone-in, and packed with flavor, perfect for a hearty steak night 🥩🔥
Cowboy Ribeye Steak (Serves 2–3)
Ingredients
- 1 bone-in ribeye steak (approx. 900 g / 2 lb, 1.5–2 inches thick)
- 2 tbsp olive oil
- Salt & freshly ground black pepper
- 1–2 cloves garlic, smashed
- 1–2 sprigs fresh rosemary or thyme
- Optional: 1 tbsp butter for basting
Instructions
- Bring steak to room temperature
- Let steak sit out for 30–45 minutes before cooking.
- Pat dry and season generously with salt and pepper.
- Preheat grill or skillet
- For stovetop, use a heavy cast-iron skillet over medium-high heat.
- For grill, preheat to high.
- Sear the steak
- Add oil to the pan or brush steak with oil for the grill.
- Sear 4–5 minutes per side for medium-rare (adjust time for thickness and doneness).
- Optional: During the last 2 minutes, add garlic, herbs, and butter to the pan and baste the steak.
- Check doneness
- Use a meat thermometer: 52°C / 125°F for rare, 57°C / 135°F for medium-rare, 63°C / 145°F for medium.
- Rest the steak
- Let steak rest 10 minutes before slicing to keep juices inside.
- Serve
- Slice against the grain and serve with mashed potatoes, roasted vegetables, or a creamy garlic sauce.
Tips
- Dry steak well for better sear and crust
- Use a cast-iron skillet for even heat and char
- Resting is key—don’t skip it or juices will run out
Variations
- Garlic-herb butter: Top with compound butter made with garlic, parsley, and thyme
- Smoky: Finish on a wood or charcoal grill for extra flavor
- Spicy: Rub with paprika, cayenne, and black pepper before searing
I can also give a reverse-sear method recipe that guarantees a perfect crust with a juicy, evenly cooked interior.
Do you want me to do that?
