Cowboy Ribeye

Searching for a special beef cut? The Cowboy Ribeye is your answer. With just 15 minutes of prep, it adds a luxurious touch to any meal.

– 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.