Cowboy Steak

by Sabrina Snyder

Published on

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4 Servings
Prep Time 5 minutes
Cook Time 18 minutes
rest time 1 hour 20 minutes
Total Time 1 hour 43 minutes
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Cowboy Steak is a large cut of juicy steak that’s sure to impress. Season with a tasty dry rub and grill until perfectly browned and tender.

This huge cut of meat is the perfect Dinner for outdoor cooking. For more delicious steak recipes, try Classic Ribeye, Broiled Steak, and Steak Diane.

Sabrina’s Cowboy Steak Recipe

Easily prepare this restaurant worthy steak recipe in the comfort of your own kitchen. Cowboy Steak is one of the largest cuts of beef. The meat comes from the same portion of the cow as ribeye steak, resulting in a wonderfully tender and flavorful cut. The homemade rub enhances the flavors of the meat, creates a delicious crust, and helps to further tenderize the meat.

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Dinner, then Dessert

Cowboy Steak

Cowboy Steak is a large cut of juicy steak that's sure to impress! Season with a tasty dry rub and grill until perfectly browned and tender.
Yield 4 Servings
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 1 hour 43 minutes
Course Dinner
Cuisine American
Author Sabrina Snyder
Cooked large steak sliced on a serving platter.
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Ingredients
 

Cowboy Steak:

  • 2 cowboy steaks , ribeye with frenched bone 2" thick

Steak Dry Rub:

  • 1/4 cup kosher salt
  • 1/4 cup paprika
  • 3 tablespoons garlic powder
  • 3 tablespoons onion powder
  • 3 tablespoons dried oregano
  • 3 tablespoons dried thyme
  • 2 tablespoons coarse ground black pepper
  • 2 tablespoons brown sugar , packed
  • 1 tablespoon cumin
  • 1 tablespoon coriander

Instructions

Cowboy Steak:

  • Remove from the refrigerator for 1 hour.
  • Season with dry rub and let sit for 20 minutes.

Steak Dry Rub:

  • Mix all the ingredients together in a small bowl.
  • Add to an airtight container and store for up to two months.

To Cook:

  • Heat grill onto medium-high heat on half the grill.
  • Add the steaks to the heat directly.
  • Cook for 5 minutes, flip and cook for another 5 minutes.
  • Move to the indirect heat side and cook for 4 minutes.
  • Flip and cook a final 4 minutes.
  • Remove from the grill and let rest.
  • Slice the eye of the steak away from the bone and slice into 1/2″ thick slices.

Nutrition

Calories: 490kcal | Carbohydrates: 25g | Protein: 39g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 95mg | Sodium: 7186mg | Potassium: 973mg | Fiber: 7g | Sugar: 7g | Vitamin A: 3567IU | Vitamin C: 6mg | Calcium: 210mg | Iron: 12mg

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Collage of sliced steak, prep steps and whole cooked steak

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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