Love easy yet impressive beef steak recipes? Try my picanha steak, hanger steak, or tri tip steak next. If my tomahawk steak recipe catches your eye, then you’re going to love this equally impressive and delicious cowboy steak. My cooking method yields the most perfectly cooked steak with barely any effort. I like to keep the seasonings simple to really let the steak’s natural flavors shine and honestly, it’s all that is needed.
Why I love this recipe
Perfectly seared. For ease and convenience, I pan-seared this steak before finishing it in the oven. It’s an easy cooking method that always leads to a golden-seared crust and juicy meat. Juicy and tender. While the look alone makes this cut of steak impressive, it also features the most tender and juicy flavors that are downright irresistible! Simple seasonings = big flavor. A few classic seasonings you likely already have in the kitchen result in a mouthwatering steak that rivals what you’d find in a restaurant or steakhouse.
Ingredients needed
Cowboy steak. When shopping, look for a bone-in cowboy steak with a good amount of fat marbling. Frozen steak also works if you can’t find fresh steak, but remember to thaw it in the fridge before you start cooking. Seasonings. I use a simple combination of salt, black pepper, and fresh thyme to infuse the steak with savory flavor. If you can, use kosher salt or sea salt, as the large granules are better at tenderizing and seasoning the meat. Oil and butter. Using both oil and butter ensures a rich buttery flavor and crispy crust. Use olive oil, vegetable oil, or any high-heat oil you like for searing.
How to cook cowboy steak
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. This cut of steak, sometimes called a cowboy ribeye steak or a bone-in ribeye, is a larger and heartier cut of meat than a typical ribeye. It’s known for its rich flavor and tender texture and gets its name from the piece of exposed rib bone that makes it look like a cowboy’s ax. While a ribeye steak comes from the rib cage, a cowboy steak is cut from the rib primal (above the rib cage). The two cuts taste similar, but the bone marrow in the bone-in cowboy ribeye lends an extra hearty flavor.
Arman’s recipe tips
Room temperature steak. For the best results, take the meat out of the fridge and let it sit on the kitchen counter for at least 30 minutes before seasoning and cooking. Use a meat thermometer. Insert a meat thermometer into the thickest part of the meat as it’s cooking to ensure it cooks properly and to your preference. Cover the bone. To avoid browning, wrap the bone in aluminum foil while searing and baking. Let it rest. I recommend letting the cooked cowboy steak rest off the heat for at least 10 minutes. This gives the natural juices time to soak back into the meat, leaving you with the most tender bites. Slice against the grain. This is another secret to retaining that impeccable tender texture. Use more herbs. While this steak is plenty flavorful on its own, I highly recommend taking it over the top by preparing it with even more fresh herbs, like rosemary, parsley, or sage.
Storage instructions
To store: Allow the leftover steak to cool before transferring it to an airtight container. It will last in the fridge for 3 to 4 days. recommend cooking cowboy steak to medium-rare or medium to experience its full range of delicious flavors. Use a meat thermometer and this temperature guide to cook the steak to your desired doneness:
Rare – 120ºF Medium-rare – 130ºF Medium – 135ºF Medium-well – 140ºF Well-done – 150ºF
Keep in mind that the steak will rise in temperature as it’s resting off the heat. For that reason, remove the steak from the oven or grill when it’s about 5 degrees away from your desired temperature. I love the convenience of pan-searing steak, but cowboy steak is perfect for grilling, too! To grill cowboy steak, place the steaks on a hot grill and cook for 5 minutes per side over direct heat or flames. Shift the steaks to indirect heat and cook for another 5 to 6 minutes per side, then set the steak aside to rest for 10 minutes before serving. To freeze: You can freeze leftover steak for up to 6 months. Just be aware that the longer it’s frozen, the more it will dry out. To reheat: I recommend reheating steak in the oven. Place it on a wire rack on top of a baking sheet for even heat distribution, then reheat at 275ºF until it’s warmed through and the internal temperature has reached 130ºF.
Frequently asked questions
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If you have leftover steak, slice it up and use it to make my steak bowls or a steak salad. The slices are also perfect for breakfast, either for a steak and eggs breakfast.
