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Cowboy Steak Recipe [Bone-In Ribeye]

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  • Author: Jamasine J
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x


Cowboy Steak is a thick-cut ribeye with a French-trimmed bone for presentation. It’s a juicy, tender, and flavorful cut of beef!


  • 2  cowboy steaks 1½-2½ inches thick (18-36 oz each)
  •  tablespoons  oilcanola oil or refined olive oil, divided
  • 2-3  teaspoons  coarse saltor kosher salt
  • 2-3  teaspoons  black pepperfreshly ground
  • 1 tablespoon unsalted butteroptional


  1. Remove the cowboy steaks from the refrigerator for 1-2 hours to allow them to come to room temperature and cook evenly.
  2. Preheat the oven to 400 degrees Fahrenheit (204 degrees Celsius). In the meantime, heat a cast iron pan over high heat for 5 minutes to get very hot while you prepare the steaks.
  3. To remove excess moisture that could interfere with searing, pat the steaks dry with paper towels.
  4. 1 tablespoon oil on all sides of the steak Season with salt and pepper to taste.
  5. Swirl the remaining 1 tablespoon oil into the hot pan to coat. Please keep in mind that the pan handle will be hot, so use oven mitts to avoid burns.
  6. Place the seasoned cowboy steak into the pan with kitchen tongs. 1 minute of searing 1 minute later, flip and sear the other side.
  7. Return the pan to the preheated oven and cook for another 10-15 minutes, or until the desired doneness is reached. Add the butter halfway through and spoon the pan juices on top of the meat to baste.
  8. Insert an instant-read thermometer into the center of a steak to determine doneness: 120°F is rare, 125°F is medium-rare, 130°F is medium, and 135°F is medium-well.
  9. Take the steaks out of the oven and place them on a carving board or serving platter. Cover and set aside for 5-10 minutes to allow the juices to redistribute throughout the meat.
  10. To separate the meat from the bone, cut along the bone. Then, to serve, cut crosswise against the grain.


Yield: Depending on how thickly you cut it, one cowboy ribeye yields two to three 8-oz servings.

Doneness: To get the most tender steak, don’t cook a tomahawk beyond medium.

Grilled Cowboy Steak: Cook the steak according to the package directions. Then grill at 275°F (135°C) for 30-40 minutes, or until the internal temperature reaches 100°F (38°C). Raise the heat to high and sear for 2-3 minutes per side, or until done to your liking. Remove from the grill and set aside for 5 minutes before serving, covered with foil.

  • Category: Beef
  • Method: Steak
  • Cuisine: American


  • Serving Size: 4 servings
  • Calories: 772kcal
  • Sugar: 1g
  • Sodium: 1133mg
  • Fat: 55g
  • Carbohydrates: 2g
  • Fiber: 1g
  • Protein: 69g
  • Cholesterol: 215mg

Keywords: Cowboy steak recipe, steak recipe, cowboy steak, cowboy ribeye

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