Meet the cowboy steak: a thick-cut, bone-in ribeye about to make you rethink your grilling routine. Flame-kissed over coals and basted in an herb butter bath, this cut is as visually striking as it is delicious.
This isn’t just any steak recipe. Picture a thick slab of marbled beef, hugging a 3 to 4-inch rib bone begging to be picked up and devoured. This ribeye is primal, luxurious, and it’s about to become your new obsession.
We’re not just throwing this bad boy on the grill and calling it a day. We’re searing it over direct heat to form a crust that’s nothing short of magnificent. But we don’t stop there. We lavish it with an aromatic herb brush drenched in melted butter, which adds a luxurious umami layer, making this steak rival even world-class steakhouses.
This recipe guides you through nailing the perfect doneness every time, whether you like it ruby red or just kissed by the fire. From selecting the right cowboy ribeye to mastering the art of the butter baste, we’ll guide you through every step with our pro-trick, using that herb brush.
Cowboy Steak vs. Tomahawk and Regular Ribeye
The Cowboy Steak is a bone-in ribeye cut with a Frenched bone extending 3 to 4 inches from the main cut of beef, giving it a dramatic appearance similar to the tomahawk steak.
Both cuts are from the same part of the rib section and feature a long bone, but the cowboy steak typically has a shorter bone than the tomahawk, making it slightly easier to handle and cook.
Unlike a regular ribeye, which may come boneless and is typically less thick, cowboy steaks are cut to be over two inches thick, making them ideal for the grilling enthusiast who loves a hearty, visually impressive steak.
Ingredients for grilling a cowboy steak
Grilling a Cowboy Steak to perfection is an art that combines right timing, temperature, and technique. This guide will provide you with all the steps to achieve a beautifully seared, juicy Cowboy Steak with a rich buttery garlic herb finish.
how to grill a cowboy steak
- Dry Brine the Steak:
- Remove the steak from its packaging and pat it dry with a paper towel.
- Season the steak liberally with kosher salt.
- Place it on a wire rack over a baking sheet and refrigerate for 24 to 48 hours to enhance flavor and texture.
- Preheat the Grill:
- Preheat your grill to about 500 degrees F for high-heat searing. While the grill is preheating, let the steak come to room temperature.
- Oil the grill grates to prevent sticking.
- Grill the Steak:
- Place the steak on the hot grill and cook for 4 to 5 minutes undisturbed.
- Rotate the steak 90 degrees and continue grilling for another 4 minutes to create crosshatch grill marks.
- Melt the Butter:
- While the steak cooks, melt the butter in an oven-proof or cast iron pot on the side of the grill.
- Add the smashed garlic and let it simmer, infusing the butter with its flavor.
- Flip and Baste the Steak:
- Carefully flip the steak using long grilling tongs.
- Start basting the steak using the herb brush dipped in the garlic butter.
- Continue basting every 45 seconds to 1 minute while the steak finishes cooking for another 8 to 15 minutes. Aim for an internal temperature of 120-125°F, knowing it will continue to rise about 5 degrees while resting. Check out our steak temp guide for the exact temp you want to cook this one to.
- Rest and Serve:
- Transfer the steak to a rimmed baking sheet and let it rest for 5 to 10 minutes with the herbs.
- Slice the steak by first removing it from the bone, then cutting into ½” thick strips starting from the ribeye cap.
- Drench the sliced steak with the remaining melted butter, garlic, and herbs.
- Season with flakey salt and freshly ground black pepper.
- Serve immediately, garnished with minced parsley.
Girl Carnivore Tips for Perfect Cowboy Steaks
- Monitoring Temperature: Always use a digital meat thermometer to check the internal temperature of the steak to avoid overcooking.
- Resting Is Crucial: Allowing the steak to rest before slicing helps redistribute the juices, ensuring a moist and flavorful steak.
- High Heat for Searing: High heat is essential to achieve a good sear on the exterior while keeping the inside juicy and tender.
What to serve with grilled cowboy steak?
Pair this giant cowboy cut ribeye with hearty sides like smoked baked potatoes, creamy Dutch oven mac and cheese, luxurious creamed leeks, and maybe a light side salad.
Top it with red wine sauce for steaks or creamy horseradish sauce if you want to dress it up.
Wine Pairing
Pick a bold red wine like Merlot, Syrah, or Cabernet Sauvignon. This is also great with a smoked old-fashioned cocktail.
Leftovers and Reheating
Wrap any leftover steak in foil with the drippings after it has cooled. Store it in the fridge for up to 4 days.
To reheat: Slice off what you need and reheat in a skillet or reheat it wrapped in foil in a preheated oven set to 325 for 10 minutes until heated through.
Use leftovers in sandwiches, chopped ribeye tacos, and stuffed peppers diced up into scrambled eggs, omelets, and frittatas.
More grilled steak recipes
Grilling a Cowboy Steak is a rewarding experience that gives you a flavorful, tender steak fit for any special occasion or gourmet meal and makes you feel like a king (or queen) of the grill. By following these steps, you can impress your guests with your grilling prowess and serve up a steak that’s sure to be remembered.
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Searching for the ultimate grilling experience? Master the art of grilling a cowboy steak drenched with herb-infused butter and nail a perfectly cooked, juicy steak with a flavor-packed crust that rivals any steakhouse.
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Dry brine the steak:
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Remove the steak from the package and pat it dry with a paper towel.
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Season the salt liberally with salt and let it sit on a wire rack on a baking sheet in the fridge for 24 to 48 hours.
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Preheat the grill:
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Preheat a grill to sear, about 500 degrees F.
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Oil the grill grates.
Grill the steak:
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Place the steak on the grill and let it cook for 4 to 5 minutes, undisturbed.
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Rotate the steak 90 degrees and let it cook for another 4 minutes.
Melt the butter:
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Meanwhile, melt the butter in an oven-proof or cast iron pot on one side of the grill.
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Add the garlic and let it simmer for 3 to 4 minutes.
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Flip and baste the steak:
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Carefully, flip the steak with long grilling tongs.
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Immediately start basting the steak with the herb brush dipped in the melted butter.
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Continue to baste the steak every 45 seconds to 1 minute as you continue to cook the steak.
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Cook the cowboy ribeye for another 8 to 15 minutes, depending on your desired internal temperature. (We pull ours at 120-125°F, knowing it will continue to rise another 5 degrees while resting.
Rest:
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Using grilling tongs, carefully transfer the cowboy steak to a rimmed baking sheet.
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Let it rest for 5 to 10 minutes with the herbs nestled over it before slicing.
Slice and Serve:
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To slice the steak, transfer the steak to a cutting board.
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Use a shark chef’s knife, to cut the meat from the bone.
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Then rotate the steak and slice, starting at the bottom (the ribeye cap), into ½” strips.
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Drench the steak with the remaining melted butter, garlic, and herbs.
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Season with flakey salt and freshly ground black pepper.
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Serve immediately.
- Because you are grilling over direct heat, use long tongs and grilling safety to avoid and manage flare-ups.
- t’s easy to burn this steak on the outside, and leave the inside undercooked. Don’t be afraid to rotate and maneuver the steak as needed for even cooking. Because of its thickness (over 2”), this cut takes longer to grill. Aim for about 15 – 20 minutes total and always use a digital meat thermometer for the most accurate results.
- We use an herb brush to add aromatics to the meat and the butter we are basting it with. If you don’t have enough herbs to make a brush, you could add herbs to the butter. Or you could make one at home with our Herb Brush Recipe.
For a charcoal grill:
- Prep the steak as directed in the recipe.
- Prep your charcoal grill for a two zone fire by arranging lit coals to one side of the grill.
- Cover with the grill grate. Clean and oil the grill grate.
- Cover with the lid and adjust the air vents to allow the grill to preheat to high heat.
- Grill the steak as direct in the recipe, moving the steak, if needed to the cooker side fo the grill to avoid overcooking or manage flareups.
- We use Cowboy Brand Oak and Hickory Lump charcoal.
For a gas grill:
- Prep the steak as directed.
- Preheat your gas grill with all burners on high.
- Clean and oil the grill grate.
- Adjust the heat for a 2-zone fire by turning off 2 of the 4 (or 2 of the 3) burners and closing the lid.
- Let the grill preheat to high heat.
- Grill the steak as directed, using the indirect heat only for managing flareups as needed.
For a pellet grill:
- Prep the steak as directed.
- Preheat your pellet grill for sear or its highest heat option (around 500 degrees).
- Clean and oil the grill grate and close the lid to allow the grill to preheat.
- Grill the steak as directed.
- We use Jack Daniel’s Charcoal Pellets in our pellet smoker.
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Serving: 1serving | Calories: 1031kcal | Carbohydrates: 1g | Protein: 80g | Fat: 79g | Saturated Fat: 39g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 302mg | Sodium: 1954mg | Potassium: 1084mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 781IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 7mg
