Cowboy Steak

4.72 from 42 votes

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.

Prep Time5

Cook Time8

Course: Main Course

Cuisine: American

Keyword: Bone-In Ribeye, Cowboy Steak

Servings:

Calories: 474kcal

Author: Philip and Kelly Anthony

Ingredients

2 tablespoons Kosher salt
2 tablespoons coarse black pepper
4 cowboy cut ribeyes or bone-in ribeyes (just over 1" thick)
1 tablespoon avocado or canola oil

Instructions

Set the steaks out at room temperature for 45 minutes prior to grilling.
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.
While you're waiting on the grill to come to temperature, drizzle the steaks lightly with oil and rub all over. Season liberally with salt and pepper on both sides and all around the edges. Pat to adhere.
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°.
Set the steaks aside and allow to rest for 5-10 minutes, serve and enjoy.

Notes

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°.

Nutrition