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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


  • 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.


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