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!
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).
1 ½ lb cowboy ribeye steak, ½ tablespoon steak seasoning
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).
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.