A perfectly grilled cowboy ribeye steak makes for a hearty steak dinner right out of any steak lover's dreams! With a nice char on the outside and a tender, medium-rare inside, this will be your new favorite way to make a bone-in ribeye!
Once you fire up the grill, you can have a delicious ribeye dinner in minutes!
If I could have my choice of any steak, a thick-cut cowboy ribeye would be my first pick. Especially if we decide to fire up the grill.
The fat marbled throughout the ribeye melts into the meat, making it so tender it will slice like butter. Pair that with a crispy char on the outside and the right steak seasoning, and you have yourself a downright impressive steak.
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With the right tips and tricks you can easily make a steakhouse-house worthy ribeye from the comfort of your own backyard!
❤️ Why I Love This Recipe
It's Easy! The hardest part is deciding how you want it cooked!
It's Filling! We usually split one because it's a lot of meat!
It's Delicious! When done right, it's THE perfect steak. What more is there to say?
🥘 Ingredients
To make this delicious thick-cut ribeye, you just need 2 ingredients. Maybe a little added butter if you really want to indulge.
- 1 ½ pound Cowboy Ribeye Steak - The term 'cowboy' just means bone-in. Look for heavy marbling because that is where all the flavor lies and it helps keep the steak juicy!
- ½ tablespoon Steak Seasoning - Make some from scratch by following my recipe. I'm biased, but I think it's better than the store-bought stuff (however, you can use store-bought if you prefer).
- 1 pat Butter (optional) - This isn't essential, but I like to top my steak with a slice of butter or a garlic herb compound as it rests. There is no uniform measurement for a pat of butter, it's somewhere between ⅓ and ½ tablespoon.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Instructions
Timing and temperature are key here. Skip the guessing game and use a meat thermometer to make sure your steak is cooked just right!
- Prep. Allow your 1 ½ pound cowboy ribeye to come to room temperature before grilling, an hour or so on the counter should do. Preheat your grill to high heat. Meanwhile, Season your steak thoroughly with ½ tablespoon of steak seasoning, rubbing it in on all sides. Do not season until right before you put them on the grill (*see note).
- Grill. Once your grill is hot, transfer over your seasoned steak. Cook for 4-6 minutes per side for medium-rare, or until your desired doneness (*see note).
- Rest. Remove the steak from the grill and transfer it to a cutting board or plate. If using the optional butter (or garlic herb compound), add a pat on top of the steak. Loosely tent a piece of foil over top. Then, allow them to rest for a minimum of 5 minutes before serving.
Resting is essential to the tenderness of your steak, so don't skip it! Serve with baked bacon-wrapped asparagus and dauphinoise potatoes for a restaurant-quality steak dinner! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Check the temperature. Despite the USDA's recommended minimum internal temperature of 145°F (63°C) for beef, many people like their steaks to be a particular level of doneness. Use a meat thermometer to prevent any guessing. Steak temperatures are as follows:
- Rare: 125°F-120°F (52°C-54°C)
- Medium-rare: 130°F-135°F (54°C-57°C)
- Medium: 135°F-145°F (57°C-63°C)
- Medium well: 145°F-155°F (63°C-68°C)
- Well-done: 155+°F (68+°C)
- Remember that your steaks will continue to cook when removed from heat and during the resting time. This 'carryover cooking' typically increases the final temperature by about 5°F.
- Seasoning science to know for cooking meats: Salt draws moisture out of meat. If more than 3 minutes have passed since you seasoned your steak, you should wait an additional 40 minutes to allow the juices to be absorbed by the meat fibers. If not, you will end up with a bland, tough steak.
- Always rest your steak! The muscle fibers in the steak relax when heated. That means all the juice will run right out onto your plate instead of keeping your steak tender. If you don't allow your steak to rest and reabsorb these juices, you'll end up with a steak that's not as good as it could be.
🥡 Storing & Reheating
Any leftover steak should be wrapped in foil or placed in an airtight container and stored in the fridge for up to 4 days.
When freezing your ribeye, wrap it tightly in cling wrap and place it in a freezer bag. This helps prevent freezer burn.
Thaw in the fridge overnight before cooking. Enjoy within 3-4 months.
Reheating A Cowboy Ribeye Steak
Place a baking rack on a baking sheet and preheat your oven to 250°F (120°C). Put your steak on the rack and warm it in the oven for 20-25 minutes, depending on how thick it is.
Take a look at my post discussing the best ways to reheat steak for more information.
🥩 More Amazing Steaks!
- Pan Seared Flat Iron Steak
- Reverse Seared Tomahawk Steak
- Pan Seared T-Bone Steak
- Broiled Ribeye Steak
- Pan Seared Porterhouse Steak
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📖 Recipe Card
Grilled Cowboy Ribeye Steak
Ingredients
- 1 ½ lb cowboy ribeye steak
- ½ tablespoon steak seasoning (see recipe or use your favorite brand)
- 1 pat butter (optional- or a garlic herb compound)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Set your steak out an hour ahead of time so it can come to room temperature (this helps it cook evenly). Preheat your grill to high heat. As it heats up, place your steak on a large platter and season thoroughly with steak seasoning, rubbing it in on all sides. Do not season until right before you put them on the grill (*see note).
- Once your grill is hot, transfer over your seasoned steak. Cook them for 4-6 minutes per side for medium-rare, or longer if desired (*see note).
- Remove the steak from the grill and transfer it to a cutting board or plate. If using the optional butter (or garlic herb compound), add a pat on top of the steak. Loosely tent a piece of foil over top. Then, allow them to rest for a minimum of 5 minutes before serving, but ideally for half the amount of time they were grilled (i.e.: 12 minutes on the grill, rest for 6 minutes).
Notes
- The USDA suggests any steak be at least 145°F (63°C)to be considered 'safe'. Keep in mind that once removed from heat, a steak will continue to cook another 5°F (this is referred to as 'carryover cooking'). Other levels of doneness are as follows:
- Rare: 125°F-120°F (52°C-54°C)
- Medium-rare: 130°F-135°F (54°C-57°C)
- Medium: 135°F-145°F (57°C-63°C)
- Medium well: 145°F-155°F (63°C-68°C)
- Well-done: 155+°F (68+°C)
- Remember that your steaks will continue to cook when removed from heat and during the resting time. This 'carryover cooking' typically increases the final temperature by about 5°F.
- Seasoning science to know for cooking meats: Season with salt literally right before the meat hits the heat (grill grate or pan) within 3 minutes at most. Once you go over 3 minutes you need to wait until 40 minutes has passed to let the juices return to the meat fibers. The salt draws moisture to the surface, so if not salted within the correct time you get dry, bland steaks (no matter the seasoning)!
- This resting time is another way to ensure that your meat is juicy. Heat relaxes the muscle fibers in the meat and the liquids (juices) are much more likely to run onto your plate and result in a not-as-good-as-it-could be steak.
Anonymous says
Tnks a lot for yor recipe is my first time grill a Cowboy steak and is $$$so im follow step by StepGracias!!