Pan Seared Cowboy Ribeye Steak

If you consider yourself a steak lover this bone-in, perfectly pan-seared cowboy ribeye steak needs to be next on your dinner menu. This tender, juicy ribeye is basted with a buttery blend of garlic and herbs as you sear it to golden-brown perfection.

I love a good sear on a steak. Something about the dark brown, slightly crispy crust makes it so much more appetizing. It’s hard to resist.

Continuing with my ‘perfectly pan-seared series, this pan-seared cowboy ribeye steak definitely fits the bill. These bone-in beauties will definitely be the star of the show at your next meal. 

You can’t go wrong with all the spices of a good steak seasoning, a hint of garlic butter, and freshly chopped herbs on top. The biggest decision you’ll have to make is how you want it cooked.

Don’t be intimidated by the process. I have several tips below for anyone still learning how to sear. It’s easier than it looks!

❤️ Why I Love This Recipe

• Basic Ingredients. Simple ingredients complement the flavor of the steak, you don’t need much.
• Delicious! This gorgeous steak is full of flavor, any meat-eater will love this recipe.
• Versatile. Change up the spice mix any way you like, and serve it with practically any side.

🥘 Ingredients

There’s nothing exotic on this list, especially if you tend to cook a lot of steaks. Fresh herbs are optional but highly recommended.

• 2 tablespoons Olive Oil - Throw some extra virgin olive oil in the pan to help brown the steak.
• 1 ½ pound Cowboy Ribeye Steak - The word “Cowboy” just means a steak is bone-in.
• ½ tablespoon Steak Seasoning - Check out my recipe or choose your favorite brand!
• 1 tablespoon Butter - Butter makes a rich steak even richer! When cooking with butter, garlic, and herbs the flavor gets infused into your butter for an amazing upgrade to your everyday steak!
• 2 cloves Garlic (optional) - All you need to do is peel it and leave it whole.
• Fresh Herbs (optional) - Rosemary and thyme are my favorites with this cut.

📖 Variations

Season your steaks however you want! I highly recommend my steak seasoning, but here are some other herbs and spices that make delicious mixes:

• Salt, Ground Black Pepper, and Fresh Rosemary -  Keeping it simple highlights the natural flavor of the steak. And it’s incredibly easy. You don’t even need the rosemary. Add flaked salt for finishing.
• Garlic -  If you love garlic as much as I do, amp up the flavor by cutting an extra clove in half and rubbing the cut side all over the steak as it rests after cooking. Yum!
• Cayenne Pepper or Red Chili Flakes -  For all the heat-seekers out there, toss some cayenne pepper or red chili flakes into your steak seasoning to add an extra kick!
• Brown Sugar -  On the flip side, if you prefer a slightly sweet blend, add a bit of brown sugar! The molasses in it adds amazing flavor and helps caramelize the meat.
• Ground Ancho Chile Pepper - Throw this in your steak seasoning for a smoky, almost-fruity taste.

🔪 How To Make Pan Seared Cowboy Ribeye Steak

The biggest challenge is watching and knowing when to take the steaks off the heat. You’ll need an instant-read temperature probe, a cast iron pan, and a knife set.

1. Heat. First, add 2 tablespoons extra virgin olive oil to a large skillet or frying pan and heat over medium-high heat. The pan has to be very hot before adding the steak.
2. Season. Next, using your fingers, press ½ tablespoon steak seasoning into 1 ½ pound cowboy ribeye steak on the side facing you. You can also season the fat around the sides for extra oomph. Using your hands will help the seasoning stick.
3. Cook. Then, transfer the steaks into the hot skillet with the seasoned side down. While it begins to cook, season the side facing up, pressing the spices into the meat. In order to get a good sear, refrain from moving the meat until it’s time to flip. Cook steaks that are 1.5 to 2-inches thick for 6 to 7 minutes to reach medium-rare. If your steak is 2 to 3-inches thick, cook it for the same amount of time but finish it in the oven, if needed.

Finish, Rest & Serve

1. Baste. Flip the steaks and cook for another 6 to 7 minutes. As they finish cooking, add 1 tablespoon butter and 2 cloves of garlic. You can also add optional freshly chopped herbs. When the butter melts, use a spoon to pour it over your steak. This is also known as basting or ‘arroser’.
2. Check for doneness. When the meat is cooked, all the fat should be rendered from it. Using a thermometer, check the internal temperature at the thickest part of the meat. It should be around 135℉ (57℃). If your steak is thicker, sear each side for 6 to 7 minutes. Then, put the skillet in the oven at 500℉ (260℃) for 4 to 6 minutes until the temperature is 5℉ (3℃) short of desired doneness (*see note).
3. Rest. Lastly, transfer the steaks to a cutting board. Use aluminum foil to create a loose tent over the top. Let it rest for 5 to 10 minutes before serving or slicing.

Serve with parmesan roasted mashed potatoes and a Caesar salad. Garnish with parsley or chopped scallions for color. Enjoy!

Be sure to check out my complete menu planning guide for what to serve with steak here!

💭 Tips & Notes

• Use a thermometer to check for doneness. For medium-rare steak, inner temp should read 130-135℉ (54-57℃). For medium, it should reach 135-145℉ (57-63℃). And for a medium-well result, shoot for 145-155℉ (63-68℃). If you want done or well-done, anything above 155℉ (68℃) will suffice. 
• Don’t cook steaks all the way. Remove them from the oven when they are 5℉ (3℃) under your desired temperature. They will continue cooking when they rest and will be overdone if you keep the oven too long. This is called “carryover cooking.” 
• Use a cast iron pan, if possible. I love cast iron skillets. They caramelize the outside of a piece of meat when searing, and it leads to incredible flavor. If you don’t have one, don’t worry! It’s a personal preference. Steaks will also be great in a large skillet. 
• Add the garlic and herbs earlier. If you want to infuse some extra flavor into the meat, you can choose to add the garlic and freshly chopped herbs at the very first step after heating the oil. Be sure to leave the garlic whole to lower the risk of burning.

🥡 Storing & Reheating

Leftovers can be wrapped in aluminum foil or put in an airtight container and kept in the fridge for 3 to 4 days. 

To extend the life of your steak, you may freeze it. Wrap the steak tightly in plastic wrap before placing it in a Ziploc freezer bag to prevent freezer burn. 

Frozen cooked steak should be eaten within 3-4 months. Thaw it in the fridge overnight before cooking.

Reheating

Reheat this steak in the oven. Preheat the oven to 250°F (120°C) and place your steak on a wire rack on top of a baking sheet. Warm in the oven for 20-25 minutes depending on thickness. 

For more ways to reheat ribeyes, check out my more comprehensive post.

❓ Recipe FAQs

🥩 More Delicious Steak Recipes

• Wagyu Ribeye Steak
• Pan-Seared T-Bone Steak
• Reverse Sear Tomahawk Steak
• Pan-Seared Porterhouse
• Broiled Ribeye

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