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!
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!
Ingredients for Making Cowboy Ribeye Steak
- 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.
- 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
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!
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.
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".
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.
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.
A typical ribeye is boneless, whereas a cowboy ribeye has the rib bone attached.
Tools Needed to Make Cowboy Cut Ribeye
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- Infrared Thermometer
- Instant Read Thermometer
- Heavy Skillet (a Cast-Iron Skillet or other heavy skillet is a must here!)
- Oven-Safe Dish
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.
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.
- 2 ½ pounds cowboy ribeye
- 2 ½ teaspoons sea salt
- ½ teaspoon fresh ground black pepper
- 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.