Description
Cowboy Steak is a thick, bone-in ribeye steak seasoned simply and seared to perfection, then finished with butter and herbs for a bold, juicy, steakhouse-quality meal.
Ingredients
- 1 large bone-in ribeye (cowboy steak), about 2–2.5 lbs
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 2 sprigs fresh rosemary or thyme
Instructions
- Remove steak from refrigerator 45–60 minutes before cooking to bring to room temperature.
- Preheat oven to 400°F (200°C).
- Pat steak dry and rub with olive oil. Season generously with salt, pepper, and garlic powder.
- Heat a cast-iron skillet over high heat until very hot.
- Sear steak for 4–5 minutes on one side without moving, then flip and sear another 4–5 minutes.
- Add butter, smashed garlic, and herbs to the skillet. Spoon melted butter over the steak for 1–2 minutes.
- Transfer skillet to the oven and roast for 5–10 minutes, or until desired internal temperature is reached (130°F for medium-rare).
- Remove from oven and let rest 10 minutes before slicing against the grain.
Notes
- Use a meat thermometer for accurate doneness.
- Letting the steak rest ensures juicy results.
- Finish with flaky sea salt for enhanced flavor.
- Pairs well with roasted vegetables or mashed potatoes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Seared and Roasted
- Cuisine: American