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 outdoor meal to enjoy on a Summer night. For more delicious Beef recipes, try Classic Ribeye or my Broiled Steak.
Why You’ll Love This Steak?
- Easily prepped steak that the family will love, ready in less than 2 hours.
- These steak is perfect for a Summer cookout, tender, juicy, and full of flavor.
Sabrina’s Cowboy Steak Recipe
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. People are attracted to cowboy steak over ribeye steak because its unique shape, bone, and large size give it a dramatic visual appeal that’s perfect for a special occasion. There’s plenty of meat to slice and share, and every bite is packed with juicy flavor. This steak is perfect for Summer time grilling, but if you don’t have an outdoor grill or it’s not the right season for outdoor cooking, you can follow the directions below to cook your steak using the stovetop and oven.
Recipe Card
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 for 5-10 minutes.
- Slice the eye of the steak away from the bone and slice into 1/2″ thick slices.
Nutrition
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Chef’s Note
To get a bone-in ribeye steak with a perfectly browned outer layer and tender buttery center mix the spice rub thoroughly and apply it in every layer over the steak to help flavor the meat and create a delicious brown crust. To ensure the outer layer stays crispy, pat the steak dry with paper towels to remove excess moisture before adding the dry rub. Additionally, for the perfect tender steak, slice the piece of meat into 1/2″ thick slices, cutting away from the bone. Then, garnish the steak slices with a pat of herb butter or fresh herbs.
Table of contents
About this Recipe
Easily prepare restaurant-worthy steak by following the instructions in this recipe. Start by coating the meat in a dry spice rub. The homemade rub enhances the flavors of the meat, creates a delicious crust, and helps to further tenderize the meat. After letting the seasoning soak into the meat, you can grill until perfectly browned. Because it’s such a thick cut of meat, I start by searing the meat over direct heat, then finish the recipe at a lower cooking temperature. This helps to cook the steak to the center without drying out the meat. Slice the cooked steak into serving sizes and serve with sides for the ultimate dinner recipe.
Ingredients
- 2 cowboy Steaks Ribeye with Frenched Bone, 2″ thick: Cowboy steak is a large piece of beef coming from the rib bone of the cow. It’s from the same section as ribeye steak, but unlike typical ribeye, cowboy steak is cut thicker with the bone left in. You may also have heard this cut of steak referred to as tomahawk steak or Delmonico steak.
- Spices: To coat the steak in a flavorful dry rub, mix together ¼ cup kosher salt, ¼ cup paprika, 3 tablespoons garlic powder, 3 tablespoons onion powder, 3 tablespoons dried oregano, 3 tablespoons dried thyme, 2 tablespoons coarse ground black pepper, 1 tablespoon cumin, and 1 tablespoon coriander. The salt helps to tenderize the meat and add flavor along with the other spice ingredients.
- 2 tablespoons Brown Sugar: Sweeten the spice mixture with brown sugar. The sugar helps create a rich and crusty outer layer and highlights the natural sugars in the meat.
Kitchen Tools & Equipement
- Mixing Bowl: Whisk together the dry rub ingredients in a small bowl before adding them to the steak.
- Grill: To cook the steak, use a charcoal, pellet, or gas grill. The cooking surface should be large enough that one side of the grill can be hotter than the other.
- Tongs: Use grill tongs to easily flip and move the steak as it cooks.
Can this be made ahead of time?
Yes, if you cook this steak recipe ahead of time, you can let the meat cool, then store it in an airtight container in the fridge for 3-4 days. When ready to serve, you can reheat the steak over medium-low heat on the stovetop and slice it against the grain to serve.
Pairing Suggestions
This succulent steak is perfect for serving with classic side dishes like Garlic Butter Roasted Potatoes, Fluffy Yeast Dinner Rolls, Macaroni and Cheese, Creamed Spinach, or Sauteed Green Beans. Make a couple of your favorite comforting, family-friendly sides to round out the dinner recipe.
How to Store
- Serve: Don’t leave leftover steak sitting at room temperature for more than 2 hours. Let the meat cool, then place it in a ziplock bag or another airtight container to keep fresh in the fridge for 3-4 days.
- Store: Store in an airtight container to store in the fridge for 3-4 days. You can reheat the steak in a skillet on the stovetop or heat it slowly in the oven. To heat in the oven, place the steak over a wire rack on a rimmed baking sheet and preheat your oven temperature to 250 degrees. Place the steak in the oven and heat it slowly for about 15 minutes.
- Freeze: Steak is best kept frozen for up to 3 months. Place the steak pieces in a freezer bag and seal them carefully to keep them frozen. You can let the steak thaw in the fridge overnight before reheating the recipe.
Stovetop & Oven Cooking Method
- Preheat the oven temperature to 375°F.
- Preheat your cast iron skillet over medium-high heat on the stovetop, and coat the bottom of the pan with cooking oil.
- Place a seasoned steak in the skillet and sear for 5 minutes. Flip and sear for another 5 minutes. Remove from heat and repeat with the second piece of steak.
- Place the steak on a baking sheet and bake in the preheated oven for 8 minutes or until it reaches the desired level of doneness.
Frequent Questions
How long you cook your steak depends on the level of doneness that you prefer. If you like your steak more well done, then you’ll need to extend the cooking process by a couple of minutes. You can check the level of doneness by using a meat thermometer to check the internal temperature. For rare steaks, cook until the internal temperature reaches 115-120°. For medium-rare steaks, cook until the steak reaches 125-130°. For medium-well, cook to 135°-145°. Keep in mind that the internal temperature will rise slightly during the rest time, which is why you’ll want to remove them from the heat a little early.
Cowboy or tomahawk steaks are made from the same part as ribeye steaks, but they’re thicker with the bone included. Ribeye steaks are already among the most expensive cuts of beef because they’re made from the most flavorful and tender part of the cow. So, the larger Cowboy Steak is also quite pricey.
Because of its large size, Cowboy Steak is meant to be sliced into pieces to serve. Each steak has enough meat to serve 2-4 people.
Variations
- Marinated Cowboy Steak: To add extra juicy flavor to your steak recipe, marinate the meat before cooking. Whisk together ⅓ cup low-sodium soy sauce, ½ cup olive oil, juice from 1 lemon, and ¼ cup Worcestershire sauce. Add seasonings from the spice rub, then marinate the meat for 1-2 hours.
- Seasonings: You can add new ingredients to the spice blend, such as red pepper flakes, ground mustard, or white pepper.
Related Recipes
More Delicious Steaks
Photos Used In Previous Posts
I am going to try your Cowboy Steak.
I will let you know if this works for me.
Do you have a GREAT Brisket recipe, slow cooked?
Hi James! let us know what you think. Here’s a link to our Brisket recipes for your review. https://dinnerthendessert.com/#search/q=slow%20cooked%20brisket