Ready to become the undisputed grill master of your neighborhood? This one simple recipe is exactly what you need. Our smoked cowboy steak recipe is about to turn your backyard into the hottest steakhouse in town.
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Forget dainty cuts – we’re talking about the show-stopping bone-in ribeye that’ll make your guests’ jaws drop. With 3 to 4 inches of bone left for that caveman-style presentation, this isn’t just a steak recipe, it’s a statement.
Worried about tackling such an impressive cut? No one wants to waste money, and this one is certainly on the more expensive side. Our easy smoking recipe helps you get a perfect balance of smoky flavor and juicy tenderness, even for first-timers. Read on for the ideal wood choice, temperature, and that crucial reverse sear for a crust that’ll make you swoon.
Get ready to watch your friends’ eyes light up as you present this primal, flavor-packed masterpiece.
What is a Cowboy Ribeye?
The Cowboy Ribeye, also known as a Cowboy Steak, is a bone-in ribeye steak that includes a short section of the rib bone. Larger than a typical ribeye but smaller than a tomahawk steak, the Cowboy Ribeye still rocks an impressive size and bone, which contributes to its rich flavor and Instagram-worthy presentation.
This cut is particularly good for grilling due to its price point compared to the bigger tomahawk and the bone’s ability to enhance flavor and moisture during cooking. Smoking the steak at a low temperature before searing it at high heat ensures a melt-in-your-mouth tenderness with a crisp, caramelized crust from the Maillard reaction.
Ingredients for a Smoked Cowboy Ribeye
- Kosher Salt
- 1 bone-in Cowboy Ribeye, approximately 2 to 3 inches thick. When buying these, look for an even thickness, and good marbling. It can be hard to cook evenly if there’s a large uneven fat pocket. Loo for a bright red color. And if you really want to make it worth the money, go for a prime grade of beef. Use caution when buying this cut of beef online, go right to your local butcher. We have seen variations in the length of bone, which can be disappointing when you’re paying big bucks for a steak.
- Butter, for basting and finishing. We use salted butter while basting in the pan and finish with our steakhouse herb compound butter for the bright fresh herbs.
- Black pepper, freshly ground
How to Make Smoked Cowboy Steak
We use the reverse sear method to achieve a perfect medium-rare temperature inside and a seared crust on the outside.
- Prep the Steak:
- Dry the steak thoroughly with paper towels.
- Generously season all sides, including the edges, with kosher salt.
- Set the steak on a wire rack over a baking sheet and refrigerate, uncovered, for 24 to 48 hours to enhance flavor and texture.
- Prep the Smoker:
- Preheat your smoker to 250 degrees F. See the notes in the recipe card for gas grills, charcoal grills and pellet smokers.
- Place the seasoned steak on the grill grates and close the lid.
- Smoke the steak until it’s about 10 to 15 degrees below your desired final internal temperature—pull it at 115 degrees F for a medium-rare finish.
- Sear the Steak:
- Heat a large cast iron or carbon steel skillet over medium-high heat.
- Place the steak in the hot skillet and sear for about 60 seconds until a rich crust forms.
- Flip the steak, add a few tablespoons of butter, and baste continuously, spooning the melting butter over the steak.
- Sear for another 60 seconds, then briefly sear the edges by holding the steak with tongs.
- The steak will rise another 5 to 10 degrees while searing and then another 5 while resting, so use this to help you determine what steak temperature you want.
- Rest and Serve:
- Transfer the steak to a cutting board and top with more butter (try herb-infused compound butter for extra flavor).
- Let the steak rest for 5 to 7 minutes to allow the juices to redistribute.
- Carefully cut the meat from the bone and slice against the grain into thin strips.
- Arrange the slices on a platter, using the bone as a garnish, and season with a final sprinkle of salt and freshly ground black pepper.
Girl Carnivore Tips for Perfect Cowboy Steak
- Dry Brining: The dry brining process helps to tenderize the steak and lock in flavors. It’s the one step we never skip every time we gril any type of steak.
- Monitoring Temperature: Use a reliable meat thermometer to monitor the internal temperature of the steak during smoking and searing.
- Resting: Allowing the steak to rest before slicing is crucial for maintaining its juiciness.
What wood to use for smoked cowboy steaks?
When it comes to the best wood for smoking beef, we love hickory. It’s a classic and beef can hold up to the flavor. Post oak is a second favorite with a little cherry thrown in only for color. We use Western Wood because it’s kiln dried and burns consistently for us every time.
We also recommend using real hardwood lump or briquet charcoal that is free of chemicals or fillers. We use Cowboy Brand.
For pellet smokers, we love using Jack Daniel’s Charcoal pellets for added smoke flavor we wouldn’t otherwise get. Our second choice is the Cowboy Brand Charcoal and Hickory Pellets.
Side dishes for Smoked Cowboy Steaks
Serve the thick cowboy steak with classic sides such as roasted or smoked potatoes, grilled vegetables, brussels au gratin, or a simple salad. We also love topping this big steak with a pile of caramelized onions. To make it a true fine-dining experiance, pair it with steamed stone crab claws.
Where the smoke flavor is good for the outside of the steak, we feel that these thick cuts are often helped with a good steak sauce. Consider serving this with a board sauce, Cowboy butter, or even our favorite blue cheese sauce to amp up the taste.
Wine Pairing:
This big, bold steak can handle big, bold wines. We highly recommend a Petit Syrah, Tempranillo or Sangiovese.
Leftovers and Reheating
Once cooled, wrap any leftovers tightly in foil and store them in the refrigerator for up to 4 days.
To reheat, preheat the oven to 325 degrees F. Wrap the meat in foil and place it in the oven for 10 to 15 minutes until heated through.
Dice leftovers and use them in sandwiches, hearty soups like steak and potato, over nachos, or scrambled eggs.
Mastering the smoked cowboy steak will not only make you feel like you’ve leveled up your grilling skills but also make any meal a memorable feast. It’s a fun cut for both casual family dinners and upscale gatherings or celebrations, ensuring everyone leaves the table satisfied.
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Turn your backyard into a top-notch steakhouse with our smoked cowboy steak recipe. Enjoy the rich, smoky flavors of a perfectly smoked cowboy steak with our easy recipe. Expect bold flavors, a perfect medium-rare center, and tender meat. Be warned—once people get a taste, they might start asking for dinner reservations!
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Prep the steak:
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Remove the steak from the package and pat dry.
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Season it liberally on all sides, including the edges, with the kosher salt.
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Place it on a wire rack and set it over a baking sheet in the fridge for 24 to 48 hours.
Prep the smoker:
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Preheat your smoker to 250 degrees F.
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Place the steak on the grill grates, close the lid and allow the steak to smoke until it reaches 10 to 15 degrees below your desired finish internal temperature with a digital meat thermomter. For us, that is medium-rare (130 degrees F) so we pull the steak from the smoker at 115 degrees F.
Sear the steak
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Heat a large cast iron skillet or carbon steel skillet over medium-high heat.
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Add the smoked cowboy steak to the skillet and sear on side, about 60 seconds, until a good crust forms.
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Flip the steak and add the butter to the top.
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As the butter melts, continuously baste the steak in it, spooning it back over top of the meat.
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Sear the steak for another 60 seconds, to get a good sear on this side too.
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Using long tongs, hold the steak up, to sear the edges as well.
Rest and serve:
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Remove the cowboy ribeye from the skillet and place on a clean cutting board with a rim for resting.
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Add 2 more tablespoons of butter over the top of the steak (we prefer our herb compound butter) and let the steak rest for 5 to 7 minutes.
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To slice the steak, carefully cut the meat from the bone and then slice the ribeye into thin strips against the grain.
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Arrange the steak on a platter, using the bone as a garnish and sprinkle with salt and freshly ground black pepper to serve.
- A 2 to 3 inch cowboy steak smoked on a grill set to 250 degrees F takes about 25-30 minutes to reach an internal temperature of 115-120 degrees F.
- For the most accurate results, use a digital meat thermometer. Make sure the probe is inserted into the center of the meat but not touching the bone.
- The steak will rise another 5 to 10 degrees while searing and then another 5 while resting, so use this to help you determine the desired steak temperature.
For a Gas Grill:
- Prep the steak as directed.
- Preheat your grill by lighting all burners. Clean and oil the grates.
- Create a two-zone fire by turning off 1 of the 3 or 2 of the 4 burners. Close the lid and let the temperature get to around 250°F.
- Use a smoker box filled with hickory wood chips to get added smoky flavor.
- Place the steak over the indirect heat (the cool side of the grill) and smoke it as directed.
- To sear, you can omit the cast iron skillet and transfer the steak directly to the hot side of the grill, however we prefer the edge-to-edge crust you can only get from a skillet.
For a Charcoal Grill:
- Arrange lit charcoal for a two-zone fire by piling it on one side of the grill.
- We recommend Cowboy Brand Hardwood Lump or Briquets because they give great flavor and one or two hickory wood chunks.
- Nestle the grill grate back in place and clean and oil it.
- Cover with the lid and adjust the air vents to allow the grill to preheat to around 250 degrees F.
- Smoke the steak by placing it on the cooler side of the grill until it reaches your desired internal temp.
- To sear it, uncover the grill and allow the charcoal to get ripping hot.
- You can use a skillet, as directed, or sear the steak directly over hot coals.
For a Pellet Grill:
- Prep the steak as directed.
- Preheat your pellet smoker to 250 degrees F.
- We recommend Jack Daniel’s Charcoal Pellets or Cowboy Brand Charcoal and Hickory pellets for added grilled flavor.
- Smoke the steak as directed.
- If your pellet smoker has a sear setting, you can preheat a skillet on the grill to sear it. Alternatively, sear the steak on a preheated skillet on the range for the best sear.
For the GEProfile Indoor Smoker:
- This recipe works great in the GE Indoor Smoker. Be sure to use hickory wood pellets, as charcoal pellets are not recommended.
- To finish, sear the steak in a cast iron or carbon steel pan on the range.
The pans we love for a great sear:
Helpful Info fom the Girl Carnivore Meat Labs:
Serving: 1serving | Calories: 740kcal | Carbohydrates: 0.01g | Protein: 57g | Fat: 57g | Saturated Fat: 29g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 218mg | Sodium: 2027mg | Potassium: 765mg | Sugar: 0.01g | Vitamin A: 567IU | Calcium: 26mg | Iron: 5mg
FAQs
When buying a cowboy steak or a tomahawk steak, know they are both the same exact cut as a ribeye steak. The name is only an indication of the bone. A traditional ribeye will be trimmed with the bone flush with the meat. The cowboy cut steak will have 2 to 3 inches of the bone exposed. And the tomahawk steak will have more than 5 to 6 inches exposed, making it look like it’s namesake, a tomahawk.
