Thick Cut Bone-In Cowboy Ribeye

By Wendy Polisi

Dish Info

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!


– 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.

More Recipes

Hot dish