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!
Seared to golden-brown perfection, this cowboy ribeye is melt-in-your-mouth tender and so full of flavor!
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 You'll Love This Recipe!
Basic Ingredients! Simple ingredients complement the flavor of the steak, you don’t need much!
It’s Delicious! This gorgeous steak is full of flavor, any meat-eater will love this recipe!
It's Versatile! Change up the spice mix any way you like, and serve it with practically any side!
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.
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
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.
🔪 Step-By-Step Instructions
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.
- 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.
- 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.
- 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
- 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’.
- 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).
- 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.
Be sure to check out my complete menu planning guide for what to serve with steak here!
💭 Angela's Tips & Recipe 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 A Cowboy Ribeye Steak
I recommend reheating 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.
🥩 More Delicious Steak Recipes!
- Wagyu Ribeye Steak
- Pan-Seared T-Bone Steak
- Reverse Sear Tomahawk Steak
- Pan-Seared Porterhouse
- Broiled Ribeye
Dry the steaks thoroughly before adding them to the pan. Keeping water out of the equation will keep the oil from popping, too. And once it’s on the heat, don’t touch it until it’s time to flip. That’s it! Cast iron skillets help in this process, but you can still get a great sear in a regular frying pan.
It depends on the size of your steak. My complete instructions for 1½-2 pound ribeyes are above. For an extra-large cowboy ribeye steak (2½ to 3 pounds), sear for 4-5 minutes on each side. Finish in the oven for 10-15 minutes at the same temperature for oven finishing.
Pan Seared Cowboy Ribeye
- Heat the olive oil in a large skillet or frying pan over medium-high heat. Make sure the pan is very HOT before adding the steak.2 tablespoon olive oil
- Season the side of the cowboy ribeye steak that is facing you with my steak seasoning, or your favorite brand. Use your fingers to press the seasoning into the meat to set it. Season the fat around the sides for added flavor.1 ½ lb cowboy ribeye steak, ½ tablespoon steak seasoning
- Place the ribeye in the hot skillet with the seasoned side down. Then, season the side facing upward and press the seasoning into the steak. Do not move the steak around in the pan until it is time to flip it. For a steak that is 1.5" to 2" thick, cook the first side for 6-7 minutes (for medium-rare). *If your steak is 2" to 3" thick, cook it for the same amount of time but you may have to finish in the oven.
- Flip the ribeye and cook the opposite side for the same amount of time (6-7 minutes). While you finish cooking add the butter, garlic, and herbs to the pan and spoon it over your steak (also known as basting or 'arroser').1 tablespoon butter, 2 garlic cloves, fresh herbs
- The fat should all be rendered from the steak when done, and the internal temperature should be about 135°F (57°C). For thicker steaks, after searing each side for 6-7 minutes, place the skillet in the oven at 500°F (260°C) for 4-6 minutes until temp is 5°F (3°C) short of the desired doneness. *See note
- Remove the cooked ribeye from the skillet (or oven) and place it on a cutting board. Tent a piece of aluminum foil loosely over top, and allow the steak to rest for 5-10 minutes before serving.
- A medium-rare steak is 130°F-135°F (54°C-57°C), medium is 135°F-145°F (57°C-63°C), medium well is 145°F-155°F (63°C-68°C), anything above that is done or well-done.
- A steak will continue cooking (known as carryover cooking) while it rests, that is why removing it from heat when it is 5°F (3°C) shy of the desired temp.
- Cast iron skillets are my favorite for pan-searing steak. It caramelizes the outside as it sears and results in a better flavor. This is a personal choice, however, and a large skillet will also work fine.
- If you want to infuse the ribeye with more flavor, you can add the herbs and garlic at the start of cooking.
- The size of your cowboy cut ribeye steak will dictate how long it needs to cook for. For an extra large cut (2 ½ to 3 pounds) you would sear for 10-12 minutes per side and then finish in the oven for 5-10 minutes.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!