Cowboy Steak Recipe
Cowboy Steak is an extra thick-cut ribeye with a French-trimmed bone for presentation purposes. It’s an especially juicy, tender and flavorful cut of beef!
Servings: 4 servings
Calories: 772kcal
Ingredients
- 2 cowboy steaks 1½-2½ inches thick (18-36 oz each)
- 2 tablespoons oil canola oil or refined olive oil, divided
- 2-3 teaspoons coarse salt or kosher salt
- 2-3 teaspoons black pepper freshly ground
- 1 tablespoon unsalted butter optional
Instructions
- Remove the cowboy steaks from the refrigerator 1-2 hours so they can approach room temperature for even cooking.
- Preheat the oven to 400°F (204°C). Also, place a cast iron pan over high heat for 5 minutes to get very hot while you get the steaks ready.
- Pat dry the steaks with paper towels to remove excess moisture that could interfere with searing.
- Rub the steak with 1 tablespoon oil on all sides. Then season with salt and pepper.
- Add the remaining 1 tablespoon oil to the hot pan and using swirl to coat. Note: the pan handle will be hot, so use oven mitts to avoid burns.
- Using kitchen tongs, carefully place the seasoned cowboy steak into the pan. Sear for 1 minute. Flip and sear the other side for 1 minute more.
- Transfer the pan to the preheated oven and cook for 10-15 minutes more or until desired doneness is reached. Halfway through, add the butter and spoon the pan juices on top of the meat to baste.
- Check doneness by inserting an instant-read thermometer into the middle of a steak: 120°F is rare, 125°F is medium-rare, 130°F is medium and 135°F is medium-well.*
- Remove the steaks from the oven to a carving board or serving platter. Cover with foil and let them rest for 5-10 minutes so the juices can redistribute throughout the meat.
- Cut along the bone to separate the meat from the bone. Then slice crosswise against the grain to serve.
Notes
- Yield: One cowboy ribeye yields two to three 8-oz servings depending on how thickly it's cut.
- * Doneness: Avoid cooking a tomahawk to more than medium in order to get the most tender steak.
- Grilled Cowboy Steak: Prepare the steak according to the instructions above. Then grill at 275°F (135°C) for 30-40 minutes until it reaches an internal temperature of 100°F (38°C). Raise the heat to maximum and sear for 2-3 minutes per side or until your desired doneness is reached. Remove from the grill to rest covered with foil for 5 minutes before serving.
- Pan Fried Cowboy Steak: Preheat a cast iron skillet for 5 minutes over medium-high to high heat until very hot. Add 1 tablespoon oil to the pan and swirl to coat. Then add the steak and fry, flipping every one minute for even searing until desired doneness is reached. Note: You can usually only fit one cowboy steak into a pan due to its large size.
Nutrition
Serving: 10oz | Calories: 772kcal | Carbohydrates: 2g | Protein: 69g | Fat: 55g | Saturated Fat: 24g | Cholesterol: 215mg | Sodium: 1133mg | Potassium: 944mg | Fiber: 1g | Sugar: 1g | Vitamin A: 152IU | Calcium: 35mg | Iron: 6mg | Net Carbs: 1g