Streaked with gorgeous marbling, as juicy as they come, and equipped with a bone that translates into big steak flavor, Bone-In Ribeyes (a.k.a. Cowboy Steaks) are almost as impressive before they hit the grill as they are coming off of it. But, make no mistake, this particular cut of beef is as unforgettable as it is mouthwatering when it hits the dinner plate, and there’s nothing that satisfies an appetite quite like this hunky, flavorful Steak.
In addition to the best Cowboy Steak Recipe and cooking method, we’re talking all the essentials, and any questions you may have? Well, they’ve already been answered. You’ll find out:
- How to pick the perfect steak!
- How to properly season a thick-cut steak.
- Degrees of doneness and time guidelines for cooking Bone-In Ribeyes.
- Cowboy Steak Q&A: All questions about this famous cut — Answered below!
HOW TO PICK THE PERFECT RIBEYE
At the meat counter, you’ve likely noticed the same cut of beef comes in multiple grades with very different price tags. So what determines the quality of grade and that great big swing in price when it comes to steaks? Marbling.
Prime beef (numero uno) has more marbling, which is the fat running throughout a cut of meat, and when it comes to ribeyes, marbling is everything. These streaks of fat not only add a great deal of flavor, but they also help to keep the steaks moist and tender throughout the cooking process. Note, for good marbling, look for thin streams of fat running across the ribeye.
If you want a Cowboy Steak, be sure to get bone-in ribeyes. For an impressive presentation, you’ll want to look for a nice, thick, hunky bone. And, if you’d like the bone showing, ask your butcher to french it before you leave the meat counter.
WHAT YOU’LL NEED
Beef doesn’t need a whole lot of help in the flavor department, but most especially ribeyes. Because of their heavy marbling Ribeyes are packed with flavor. Also because of their heavy marbling, no oil is needed before these bad boys hit the grill.
To simplify matters even further, the only seasoning you’ll need for this cut of steak is good old-fashioned salt and pepper. However, you’re going to need a lot of it.
These steaks are thick, so naturally, more salt and pepper is needed, but you should also consider that a great deal of your salt and pepper rub is going to fall through the grates of the grill. Point of the story? Don’t be afraid to season very liberally.
So just a recap, for your Cowboy Steaks, you will need:
- Bone-In Ribeyes
- Kosher Salt
- Coarse Black Pepper
We promise — simple as has never tasted so good.
HOW TO MAKE COWBOY STEAKS
When it comes to cooking this particular cut of beef, nothing beats an open flame, and these hunky, gorgeous steaks deserve nothing but the best.
- Set out the ribeyes at room temperature 30 minutes before grilling.
- Prep the grill and bring to medium-high heat.
- Season steaks liberally with salt and pepper.
- Grill about 4 minutes on each side for medium-rare.
- Allow to rest 5-10 minutes, serve, and enjoy!
STEAK DONENESS COOKING GUIDELINES
Note, there are multiple factors that go into the degree of doneness of a cooked steak, and it goes far beyond cook time and the temperature of the grill. For example, the internal temperature of the beef when it hits the grill, the amount of marbling, and the thickness of the steak will all affect cook time.
Therefore, these suggested cook times should be used as “guidelines,” for grilling accuracy, nothing beats an instant-read thermometer.
- For rare steaks, cook for about 3 minutes on each side. Pull when the internal temperature reaches 120°.
- For medium-rare steaks, cook for about 4 minutes on each side. Pull when the internal temperature reaches 130°.
- For medium to medium-well steaks, cook for about 5 minutes on each side. Pull when the internal temperature reaches 140° – 145°.
COWBOY STEAK Q & A
WHAT IS A COWBOY STEAK CUT?
A Cowboy Steak is a Bone-In Ribeye.
WHERE DOES IT COME FROM?
A Cowboy Steak comes from the ribeye which is from the primal rib section of a cow, or the Prime Rib.
Image from iStock.com
WHY IS IT CALLED A COWBOY RIBEYE?
Some sources say Bone-In Ribeyes are referred to as Cowboy Steaks because cowboys would hold on to the bone like a handle. Others say it is because thick-cut ribeyes are big, hearty, and ultra-rugged, ensuring they would satisfy any hard-working cowboy’s appetite.
The heartiness of the steak is the most likely explanation, coinciding with the etymology of both Cowboy Cookies and Cowboy Casserole.
WHAT IS THE DIFFERENCE BETWEEN A COWBOY STEAK AND A TOMAHAWK STEAK?
A Tomahawk Steak has an impressively long, frenched rib bone, whereas a Cowboy Steak would likely be thinner cut than a Tomahawk Steak and if there is a bone extending out of the steak, it would not be nearly as long.
HOW BIG IS A COWBOY RIBEYE?
This is completely dependent on the size of the cow and how thick the steak is cut. These steaks can range anywhere from 14 to 24 ounces.
STEAK SAUCES TO TRY
5 MORE BEEFY RECIPES YOU’LL LOVE
Streaked with gorgeous marbling, as juicy as they come, and equipped with a bone that translates into big steak flavor, these Bone-In Ribeyes (a.k.a. Cowboy Steaks) are almost as impressive before they hit the grill as they are coming off of it.
- 2 tablespoons Kosher salt
- 2 tablespoons coarse black pepper
- 4 cowboy cut ribeyes or bone-in ribeyes (just over 1" thick)
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Set the steaks out at room temperature for 30 minutes prior to grilling.
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Prepare a gas or charcoal grill and bring to medium-high heat. To test whether or not your grill is hot enough, (carefully) hold your hand about 6" from the grate. It should be so hot, that you have to move it by the count of 3.
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While you're waiting on the grill to come to temperature, season the steaks liberally with the salt and pepper on both sides and all around the edges. Pat to adhere.
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Add the steaks to the hot grill. For medium-rare, cook over direct heat for 4 minutes on each side, turning only once throughout the entire cooking process. Watch for flare-ups. Your goal internal temperature is 130°.
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Set the steaks aside and allow to rest for 5-10 minutes, serve and enjoy.
For rare steaks, subtract 1 minute from each side's cook time, and pull when the internal temperature reaches 120°.
For medium to medium-well steaks, add 1 minute to each side's cook time. and pull when the internal temperature reaches 140° - 145°.
Sources: YouTube | How to Dry Age Beef | Texas-Sized Steaks at Home , Chicago Steak Company | Everything You Need to Know About the Cowboy Steak and How to Cook It
This truly has my mouth watering – it looks so incredible!
I think my husband would fall in love with me all over again after seeing this for dinner. Looks amazing!
Ha! That’s amazing. Love that, Jen ๐
The flavors in this recipe were amazing!! Making this again son
Absolutely agree with you – this is one good steak that can surprise almost anyone. So juicy and yum – just the way I like it!
Now look at that piece of meat! My husband would be drooling allll over that (and so am I!). Such a delicious recipe to keep for this summers bbqs!
Thank you, Sylvie!
Ribeyes are my favorite cut, so I was excited to come across this recipe! With grilling season still here, I definitely plan on making these as many times as possible. Thanks for sharing!
This is perfect! I love steak recipes that keep it simple. Your photos are gorgeous too!
A good information there on how to choose for people who do not know. My family would love to have this yummy grills.
This post answers a lot of questions about rib-eye steaks and I love it! Great that you added cooking times also, it’s not always easy to tell by the looks of it.
This steak looks so juicy and flavorful! Thanks for sharing so much useful information.
Delicious! Thanks for the tips on making sure the cut has some marbling!
For some reason, I can’t properly eat steak. It runs in my family which I hate ๐
But my husband would love this!!
This Steak is such a beautiful show stopper. It looks like the perfect thing to serve a crowd when entertaining!
It’s so rare that we treat ourselves to a bone-in steak but they really do have the most spectacular flavor! I’m glad I came across this post because I know exactly what I want to add to our dinner menu now! Great recipe, Kelly!
Oh, how I am loving this – oh myyy! Drooling all over the keyboard here – need to make this ASAP. Thanks for the inspo ๐
Thanks for this step-by-step tutorial – very helpful!
Mouth melting and too delicious. I am drooling.
The steak looks fabulous. Thank you for sharing the tips to pick perfect meat. Great share.
This is SO gorgeous! I’m down for a juicy steak anytime and this fits the bill. Love how simple it is too…delish!
We are HUGE meat eaters and that steak is done to perfection. You certainly give the right tips to get the best steak with the utmost flavor. I wish we were having steak tonight!! And Hubby actually prefers meats with the bone-in. He believes that the meat turns out better.
Thank you, Marisa!
The pictures on this are truly mouth-watering. I can’t imagine how amazing it smells, or let alone tastes! Great practical advice for a great steak too!
Mmmmmm! I love this idea of cowboy steaks! They look and sound like they are perfectly seasoned! YUM!
Oh wow – what an amazing post! I mean, no doubt – those steaks look absolutely fantastic! But I was also so impressed by all the helpful, in depth- information and tips you offered. (I had no idea at all about the difference between a cowboy steak and a tomahawk!) Pretty much everything I could possibly need to know to make sure my steaks turn out as gorgeous and delicious as yours! Thank you!
I absolutely love ribeye but I never make it at home. Now I think I can because of all your helpful tips, thank you!
Love the flavors in the recIpe. Will try this for my family soon. Yum!
This is the PERFECT steak! I love the helpful guide on how to pick one out at the store as well as the tips for cooking this to perfection! Thanks for the recipe!
YUM! This ribeye steak is pure perfection! I can’t wait to give this a try. I’m sure with all your fantastic tips and tricks, it’ll be a breeze to make!
OMG! This Steak looks amazingly juicy and so well-seasoned! I love the helpful tips that include how to determine the level of doneness and the type of cut steak to purchase. Super helpful!
Simple yet so healthy and delicious dinner option. Meat looks so delicious … perfect! it makes me drool already.
This is such useful info – the meat counter can be a bit intimidating if you aren’t sure what to ask for. I feel much better prepared now! Will definitely ask for this cut the next time I buy my steak!
Great post. A perfect steak does not have to be complicated. Choosing the right cut, seasoning and properly cooking it is the way to go!
I am always ready for a delicious steak recipe that is easy to make. Perfect for on top of salads or all on it’s own.
Oooh girly this looks ah=mazing! ๐ Your photos are stunning and my mouth is now watering…I could go for one of these right now!
Can’t wait ot try this steak – it certain looks like one-of-a-kind. I guess it would work best on a Friday night – to help get that weekend feeling ๐ And great to know you don’t need much seasoning for this recipe.
Bone-in steaks are my husband’s favorite! This looks delicious, he would absolutely love this cowboy ribeye!
This is such a flavorful recipe . My family loved it. Thanks!
My Mouth is watering now! We just bought steak and were going to cook it tomorrow. Will use your recipe for it!)
My friend loves such kind of steaks a lot. Thanks a lot for this recipe. I am saving this for my Friend.
Juicy steak is my downfall… I can’t help but get one at any real steakhouse I go to. I found this because I got a great cut of steak this weekend and wanted to make it perfect.
Steak dinners are my favorite! I never heard of cowboy steak before lol but love me a bone-in ribeye, so I’m all about this!!
Please help. I am doing a cowboy steak aged for 15 days and itโs flavor is impossible to eat.
Why is it ??
Aging beef can sometimes bring a gamey flavor in the meat. Is that what you’re referring to?