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    Home » Beef Recipes » Thick Cut Bone-In Cowboy Ribeye

    Thick Cut Bone-In Cowboy Ribeye

    Published: Feb 8, 2022 by Wendy Polisi Modified: Mar 5, 2022 · 1016 words. · About 6 minutes to read this article.

    Jump to Recipe Print Recipe

    Looking for an impressive cut of beef that is perfect for a special occasion? Look no further than this Cowboy Ribeye. In less than 15 minutes of hands-on time, you have a decadent main course that will elevate any meal. Perfect for Valentine's Day, Mother's Day, and other celebrations!

    Close up photo of a cowboy ribeye steak on a white platter.

    If you like full-flavored steaks, chances are ribeye is one of your favorite cuts of steak.

    Thanks to being highly marbled, it is one of the richest, beefiest cuts.

    My favorite thing to do is cook a cowboy steak to the perfect medium-rare and pair it with a veggie side for a truly memorable meal.

    The perfect steak is always a hit at my house!

    Photo of a keto quickstart guide with the description of the guide on the right.

    Ingredients for Making Cowboy Ribeye Steak

    Cowboy ribeye on a plate sitting next to a small dish of salt and pepper.
    • Cowboy Ribeye - You may need to ask your butcher to cut it especially for you.
    • Salt and Pepper - Adjust the seasonings to your liking.

    Tips & Tricks

    • If you have time, season the meat at least 24 hours before cooking it. This allows the salt to get into the muscle fibers, which improves both taste and texture.
    • Ideally, keep the meat on a wire rack set on top of a baking sheet uncovered in the refrigerator for one to three days.

    Serving Suggestions

    • This Keto Caesar Salad makes a great side and turns this meal into a steakhouse classic! (Just leave off the chicken.)
    • Crispy Keto Brussels Sprouts are always a hit!
    • Green Beans with Parmesan are a veggie side that even the kids will ask for again and again.

    Check out my Cowboy Ribeye Web Story.

    Frequently Asked Questions

    Should I buy bone-in or bone-out steaks?


    This is entirely a matter of personal preference. Some people think that steak with the bone in tasted better, while others do not feel it makes a difference in flavor.

    There are several advantages of bone-in. Because bones insulate the steak, the meat next to the bone can come off 10 degrees cooler than the rest of the steak. This is helpful if your family has different preferences.

    Also, bone-in steaks tend to keep their shape better, making them great for holidays and entertaining. And, of course, the leftover bones can be repurposed into broth.

    Give this Cowboy Ribeye recipe a try and decide for yourself which you like best!

    What is a Cowboy Steak Cut?


    A cowboy cut steak is a thick cut ribeye that is bone-in.

    Typically, it is between 2 ½" - 3" thick. It can be Frenched, meaning the meat is cut away from the rib bone, but some butchers will leave the rib meat attached because it adds more flavor.

    Why Is it Called a Cowboy Ribeye?


    It is believed that it is called a cowboy ribeye because it traditionally came with a bone that acted as a handle that cowboys could use to pick up the steak. These days, not all cowboy ribeyes have a "handle".

    What is the Difference Between a Cowboy Ribeye vs. Tomahawk Steak?


    The difference between the two steaks is that a cowboy ribeye has a short Frenched bone, whereas a tomahawk steak has a very long frenched bone.

    How Big is a Cowboy Ribeye?


    They can vary in size but are typically between two and three pounds. They are enough to feed two to four people, depending on their appetites.

    What is the Difference Between Cowboy Ribeye vs. Ribeye?


    A typical ribeye is boneless, whereas a cowboy ribeye has the rib bone attached.

    Tools Needed to Make Cowboy Cut Ribeye

    As an amazon associate, I earn from qualifying sales.

    • Infrared Thermometer
    • Instant Read Thermometer
    • Heavy Skillet (a Cast-Iron Skillet or other heavy skillet is a must here!)
    • Oven-Safe Dish

    Storage

    Leftovers of this cowboy ribeye recipe can be stored in the refrigerator in a sealed container for up to four days.

    How to Cook a Cowboy Ribeye

    First, start by patting the steaks dry and seasoning both sides with salt and pepper.Allow to sit in the refrigerator overnight.

    Remove from the refrigerator and allow to sit at room temperature for one hour.Preheat the oven and heat a heavy skillet (to high heat on the stovetop. 

    Photo of a salted cowboy ribeye.
    Photo of a cowboy ribeye searing.
    Photo of a cowboy ribeye resting.

    You can add a tablespoon of avocado oil if you like, but it isn't necessary - the steak has enough fat to not stick.

    I don't recommend using olive oil due to the high heat.Sear the steak on all sides.

    Next, remove from the heat and transfer to an oven safe dish.Rest for 15 minutes.

    Place the cowboy steak in the oven and cook for 8 minutes.Reduce the temperature to 325° F and cook until an instant read thermometer registers 125° F or to desired doneness.

    Allow to rest for another 10 minutes before serving.

    The meat will continue to increase in temperature as it rests.Slice the rib-eye and serve.

    More Steak Recipes to Love

    • Grilled Filet Mignon is a classic that is always a hit. Compound Butter takes the flavors to the next level.
    • Keto Steak Marinade is the best way I know to add flavor and tenderness to tougher cuts of meat.
    • Slow Roasted Beef Tenderloin is perfect for special occasions.
    • Stuffed Flank Steak is a fun way to mix up steak night!
    • Keto Flank Steak is a great weeknight meal that the whole family will love.
    Overhead photo of a platter with a cowboy ribeye on it.

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      Square photo of a cowboy ribeye steak garnished with parsley and rosemary.
      Print Recipe

      Cowboy Ribeye

      When you want a meal that is sure to dazzle your friends and family, this Cowboy Ribeye is sure to be a star!
      Prep Time10 mins
      Cook Time18 mins
      Resting Time25 mins
      Total Time53 mins
      Course: Main Course
      Cuisine: American
      Keyword: steak
      Servings: 4
      Calories: 472.36kcal
      Author: Wendy Polisi
      As an Amazon Associate I earn from qualified sales.

      Ingredients

      • 2 ½ pounds cowboy ribeye
      • 2 ½ teaspoons sea salt
      • ½ teaspoon fresh ground black pepper

      Instructions

      • Pat the steak dry with paper towels and season both sides with salt and pepper.
      • Allow to sit in the refrigerator overnight.
      • Remove from the refrigerator and set a room temperature for 1 hour.
      • Preheat the oven to 450° F.
      • Heat a heavy skillet to high heat on the stove. (It should register 500° F with an infrared thermometer.)
      • Sear the steak on all sides, about 2 ½ minutes per side for a total of 10 minutes.
      • Remove from heat and transfer to an oven-safe dish.
      • Rest for 15 minutes.
      • Place the steak in the preheated oven, and cook for 8 minutes.
      • Reduce the temperature to 325° F and cook until the internal temperature reaches 125° F in the center of the steak, about 12 to 20 minutes. (Or to the desired doneness.)
      • Rest for 10 minutes before serving.

      Nutrition

      Calories: 472.36kcal | Carbohydrates: 0.16g | Protein: 45.66g | Fat: 32.08g | Saturated Fat: 14.27g | Polyunsaturated Fat: 1.57g | Monounsaturated Fat: 15.36g | Cholesterol: 138.34mg | Sodium: 1571.41mg | Potassium: 611.44mg | Fiber: 0.06g | Sugar: 0.01g | Vitamin A: 35.39IU | Calcium: 17.88mg | Iron: 3.94mg
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      Welcome

      I'm Wendy and I'm here to show you just how delicious a low carb, gluten free and keto diet can be! You are just as likely to find me obsessing over all things cheesy as you are getting excited by a full produce drawer. I'm a mom to three, obsessive planner and roller coasters are my happy place. Let's dig deeper →

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