Jump to Recipe Print Recipe
Don't let the size of this giant, bone-in ribeye steak intimidate you. With this Cowboy Steak Recipe, you're guaranteed to impress your guests 100% of the time. We've included everything you need to know to cook your beef to tender, juicy perfection.
In The Anthony Kitchen, we are fairly beef-obsessed. Whether you're looking to grill, broil, smoke, sous vide, or reverse sear your cowboy cut ribeyes, we've got all the know-how you need to deliver steak night perfection to the table.
Table of Contents
- What is a Cowboy Cut Steak?
- Why This Recipe Works
- Cowboy Ribeye Steak Cooking Guide
- On the Grill
- In the Oven/Broiler
- On the Stove
- On the Smoker
- Sous Vide
- Reverse Searing
- Steak Temperature
- Cowboy Ribeye Cooking Time
- More Steak Recipes to Try
What is a Cowboy Cut Steak?
Cowboy cut steak is a thick bone-in ribeye steak that comes from the primal rib section of the cow, hence the name prime rib. It's up close next to the short loin, where you find other big-beef flavor cuts, the porterhouse and the T-bone.
When we say this steak is thick-cut, we mean it! It can be 2-3" in thickness. With that in mind--and this is important--how thick your steaks are will determine how long they need to cook.
Another defining factor of a cowboy steak is the bone. This can mean your ribeyes are simply bone-in or they may have a small portion of bone protruding beyond the meat. It's similar to a Tomahawk steak, but the length of bone coming from a cowboy cut steak is typically not as long. For an impressive presentation, ask your butcher to French it before you leave the meat counter.
Why This Recipe Works
While there are many ways to cook your cowboy steaks, there are a few fundamentals to stick to prior to, during, and even beyond the cook. Follow these precepts, and you're guaranteed a beautifully cooked cowboy cut ribeye!
Set Out Your Steaks | A large cut like a cowboy ribeye needs to be set out at room temperature 45 minutes to an hour before cooking. Taking the chill off large cuts before cooking will yield a juicer, more evenly cooked protein, ultimately helping you achieve the perfect internal temperature.
Remove Moisture | Do your best to pat away any excess moisture from the exterior of your steaks. Excess water on the meat's surface will prevent your steaks from properly browning. Patting away the water will also help the oil to adhere, which promotes browning and helps the seasoning to stay put.
Season Simply | When it comes to a beefy steak with lots of marbling, like cowboy steaks, you don't need a ton of bells and whistles. (If you want a steak with less fat, opt for a top sirloin or coulotte.) Let the beef do the talking and stick to a simple seasoning of Kosher salt and black pepper. This is the seasoning blend you'll find at high-end steak houses. If it's not broke, don't fix it!
Use a Meat Thermometer | There is no better way to gauge the progress of your steak's cooking than with an instant thermometer. This inexpensive kitchen gadget enables you to pull your steaks at just the right time.
HOT TIP: Keep in mind, if you pull your steaks from the heat at the desired final steak temp, your steaks will likely end up overcooked. You'll need to pull them 5-10 degrees early, but more on that below in our time and temp section.
Rest Your Steaks | Fifteen minutes of resting time can make or break your steak night. By letting your cowboy steaks rest, juices are more likely to stay inside the steak rather than spilling out all over your cutting board. Here's why: as meat cooks, muscle fibers within the steak tense up and juices inside are forced toward the surface. Letting the steak rest allows those muscle fibers to relax and the juices to redistribute throughout the entire steak.
Cowboy Ribeye Steak Cooking Guide
Regardless of cooking method, there are few things that stay the same.
- Let your steaks sit out for 45 minute to an hour.
- Pat dry with paper towels thoroughly.
- Drizzle with oil and season with salt and pepper.
On the Grill
Use the grilling method if you love the classic flavor combination of steak, fire, and smoke. It's no doubt undeniably delicious. However, with this particular cut of beef, you do have to be careful as the fat drippings can cause flare-ups, but we've got the easy work around below.
- Prepare a gas or charcoal grill, and bring to medium-high heat.
- Once the grill has come to temperature, place the room-temperature, seasoned steaks over direct heat and cook for 5-8 minutes on each side (about 5 minutes for a 2" steak; about 8 minutes for a 3" steak). Watch for flare-ups.
In the Oven/Broiler
Use this cooking method for a classically cooked restaurant-style steak at home. Contrary to what many might believe to be true, most steak houses do not cook their steaks over an open flame but rather via the broiler. Broiling steaks is extremely easy and, when done correctly, provides a crisp, perfectly browned exterior and a beautifully cooked red or pink center. Your result is a true fine dining experience at home. Use this method for oven-cooked filets:
- Move the oven rack 6" from the heating element and set the oven to broil.
- Place a cast-iron skillet over medium-high heat and allow to come to temperature.
- Add a light drizzle of oil to the skillet, add the steak, and transfer to the oven.
- Cook 10-16 minutes, carefully turning the steaks halfway through the cooking time. Cook closer to 10 minutes for a 2-inch steak and 16 minutes for a 3-inch steak. Begin checking internal temperature at the 10-minute mark.
- Pull the steaks from the oven once they are 5 degrees away from the final desired temperature.
On the Stove
Use this cooking method if you're all about the crust and want to get dinner on the table fast. This method develops great texture on the exterior. Because the cut is so thick, we recommend finishing it in the oven.
- Preheat the oven to 400°F and place a cast-iron or non-stick skillet over medium-high heat.
- Add 2 tablespoons of canola or avocado oil to the skillet and allow to come to temperature.
- Place steak in the hot pan and sear for 3-4 minutes on each side, until a deep brown crust has developed.
- Transfer the pan to the oven and bake for 4-8 minutes, depending on the thickness of the steak (about 4 minutes in the oven for a 2" steak; about 8 minutes in the oven for a 3" steak).
- Check the internal temperature at the 4-minute mark, and pull the steak from the oven once it is 5 degrees away from the final desired temperature.
On the Smoker
Use this cooking method for an extra tender steak with big smoky flavor. Thanks to the marbling found in a thick-cut steak like cowboy ribeyes, the smoker makes for an excellent cooking vessel. Not only will they be beautifully tender, but they'll also have a beautiful smoky flavor.
- Preheat your smoker to 225°F using your wood of choice.
- Place the steak on the smoker and close the lid.
- After about 45 minutes, begin checking the internal temperature of your steak. Remove from the smoker once it is are 5 degrees away from the desired temperature.
Sous Vide
There's no better way to cook your steaks to precise doneness than via the sous vide cooking method, another fine dining cooking technique. Use this cooking method if you're in it to win it when it comes to the internal temperature of your steaks. This way is much more stable and foolproof than other cooking methods. A sous vide machine cooks vacuum-sealed proteins in a low-temperature water bath until they've reached a designated internal temperature. It's a dependable low-and-slow cooking method that works fantastically for thick-cut steaks.
- Preheat the sous vide to 100°F in a large pot filled ¾ of the way with cold water.
- Add the seasoned steak to a vacuum-sealable bag, seal, and compress until airtight.
- Place the sealed steak in the water and cook for 1-2 hours. Remove the bag from the water, and the steak from the bag. Set aside.
- Place a large skillet over high heat and add a light drizzle of avocado or canola oil.
- Once the pan and oil are ready, add the steak and sear for 1-2 minutes on each, until browned to your liking.
Reverse Searing
Use this cooking method if you want assurance when it comes to the accuracy of the steaks' internal temperature and a nice crust. Reverse searing begins in the oven until the cut of meat reaches it's desired temperature. From there, you move it from the oven to the stove, searing it in a hot pan. This method results in a rich crust and a perfectly cooked steak throughout.
- Preheat your oven to 275°F. Line a rimmed baking sheet with foil, and place a cooking rack on top.
- Place the seasoned steaks on the wire rack and cook for 15-25 minutes. For a 2" thick steak, it will take about 15 minutes, and for a 3" thick steak, it will take closer to 25 minutes. Check for doneness after the 15-minute mark. Pull the steaks once they are 10 degrees from the final desired temperature.
- Place a large skillet over high heat and add a light drizzle of avocado or canola oil.
- Once the pan and oil are ready, add the steak and sear for 1-2 minutes on each, until browned to your liking.
Steak Temperature
Remember, your steaks will continue to rise in temperature as much as 5-10 degrees after you pull them from the heat. It's always a best practice to remove steaks from your cooking vessel a few degrees early. If your steaks are closer to 2" thick, pull them about 5 degrees early. If they are closer to 3" thick, pull them closer to 10 degrees early.
- For rare steaks, pull steaks from heat when the internal temperature reaches 115-120°.
- For medium-rare steaks, pull steaks from heat when the internal temperature reaches 125-130°.
- For medium to medium-well steaks, pull steaks from heat when the internal temperature reaches 135°-145°.
Cowboy Ribeye Cooking Time
Multiple factors determine the degree of doneness of a cooked steak, and they go far beyond cooking time and the temperature of the grill.
Cooking time depends on your cooking method, the thickness of the steak, and how rare or well done you like it. Use these suggested cook times as "guidelines." For grilling accuracy, nothing beats an instant-read thermometer.
Suggested Cook Times
- Grill: 10-16 minutes (about 5-8 minutes each side)
- Broiler: 10-16 minutes
- Stove: 7-12 minutes
- Smoker: 45 minutes
- Sous Vide: 1-2 hours
- Reverse Searing: 15-25 minutes
More Steak Recipes to Try
- Steak and Eggs
- Steak Pasta
- Steak Burrito
- Steak Alfredo
- Steak Quesadillas
Print Recipe
4.72 from 42 votes
Cowboy Steak
Streaked with gorgeous marbling, as juicy as they come, and equipped with a bone that translates into big steak flavor, theseBone-In Ribeyes(a.k.a. Cowboy Steaks) are almost as impressivebeforethey hit the grill as they are coming off of it.
Prep Time5 minutes mins
Cook Time8 minutes mins
Course: Main Course
Cuisine: American
Keyword: Bone-In Ribeye, Cowboy Steak
Servings: 4
Calories: 474kcal
Author: Philip and Kelly Anthony
Ingredients
- 2 tablespoons Kosher salt
- 2 tablespoons coarse black pepper
- 4 cowboy cut ribeyes or bone-in ribeyes (just over 1" thick)
- 1 tablespoon avocado or canola oil
Instructions
Set the steaks out at room temperature for 45 minutes prior to grilling.
Prepare a gas or charcoal grill and bring to medium-high heat. To test whether or not your grill is hot enough, (carefully) hold your hand about 6" from the grate. It should be so hot, that you have to move it by the count of 3.
While you're waiting on the grill to come to temperature, drizzle the steaks lightly with oil and rub all over. Season liberally with salt and pepper on both sides and all around the edges. Pat to adhere.
Add the steaks to the hot grill. For medium-rare, cook over direct heat for 4 minutes on each side, turning only once throughout the entire cooking process. Watch for flare-ups. Your goal internal temperature is 130°.
Set the steaks aside and allow to rest for 5-10 minutes, serve and enjoy.
Notes
For rare steaks, subtract 1 minute from each side's cook time, and pull when the internal temperature reaches 120°.
For medium to medium-well steaks, add 1 minute to each side's cook time. and pull when the internal temperature reaches 140° - 145°.
Nutrition
Calories: 474kcal | Carbohydrates: 1g | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Cholesterol: 138mg | Sodium: 1862mg | Potassium: 626mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Calcium: 22mg | Iron: 4mg
Sources: YouTube | How to Dry Age Beef | Texas-Sized Steaks at Home , Chicago Steak Company | Everything You Need to Know About the Cowboy Steak and How to Cook It
