Cowboy Steak
Sink your teeth into the ultimate indulgence with this Cowboy Steak recipe—a bold and flavorful bone-in ribeye steak prepared to perfection. This iconic "cowboy cut" features a thick, generously marbled cut of beef seasoned with a robust blend of kosher salt, freshly ground black pepper, garlic powder, and smoked paprika, ensuring every bite bursts with smoky, savory goodness. Grilled to a perfect crust before being basted in herb-infused butter with fresh rosemary, thyme, and garlic, this steak is elevated to steakhouse-quality greatness right in your own kitchen or backyard. Whether you're hosting a special dinner or treating yourself to a hearty, satisfying meal, this tender and juicy cowboy steak will impress any steak lover. Ready in just 30 minutes of active cooking, this recipe guarantees a melt-in-your-mouth experience and pairs effortlessly with classic sides like roasted vegetables or creamy mashed potatoes.
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Recipe Information
Ingredients
- 1 steak (approximately 18-22 oz) bone-in ribeye steak (cowboy cut, 2 inches thick)
- 2 teaspoons kosher salt
- 2 teaspoons freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 sprigs fresh rosemary sprigs
- 2 sprigs fresh thyme sprigs
- 3 cloves garlic cloves (smashed)
Instructions
Take the ribeye steak out of the refrigerator and allow it to come to room temperature for about 30 minutes before cooking.
Preheat your grill to high heat (450-500°F) or prepare hot coals if using a charcoal grill.
Pat the steak dry with paper towels. Drizzle olive oil on all sides of the steak and rub to coat evenly.
In a small bowl, mix kosher salt, black pepper, garlic powder, and smoked paprika. Generously season the steak on all sides with the spice blend, pressing it into the meat.
Place the steak directly on the preheated grill. Sear for 4-5 minutes on one side without moving it to develop a good crust.
Flip the steak and sear for an additional 4-5 minutes on the other side. Use an instant-read thermometer to monitor the interior temperature: 120°F for rare, 130°F for medium-rare, or 140°F for medium.
If the steak needs additional cooking, move it to a cooler part of the grill or indirect heat, and close the grill lid to finish cooking until the desired temperature is reached.
While the steak is finishing, heat a cast-iron skillet over medium heat on a stovetop. Add unsalted butter, rosemary, thyme, and smashed garlic cloves to the skillet.
Once the butter begins to foam, remove the steak from the grill and place it into the hot skillet. Spoon the herb-infused butter over the steak for 1-2 minutes to baste and enhance flavor.
Transfer the steak to a cutting board and allow it to rest for 10 minutes to retain its juices.
Slice the steak against the grain and serve immediately with the pan-drippings spooned on top for added richness.
Nutrition Facts
Calories |
956 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 4.7 g | 2% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 0.3 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
