Cowboy Ribeye Steak
A cowboy ribeye steak is a thick, bone-in cut that embodies American grilling culture, promising a robust flavor and a touch of culinary adventure.
Ingredients
For the Cowboy Steak
- 1 piece Cowboy ribeye steak, bone-in At least 2 inches thick
- 0.5 cup Unsalted butter For cowboy butter enhancement
- 2 tbsp Fresh parsley, chopped
- 2 cloves Garlic, minced
- 1 tbsp Lemon juice
- 1 tsp Dijon mustard
For Seasoning
- 2 tbsp Coarse kosher salt For seasoning the steak
- 1 tbsp Freshly ground black pepper
- 1 tsp Garlic powder
- 1 tsp Smoked paprika
- 1 tsp Dried oregano
Instructions
Preparation
- Remove the cowboy steak from the refrigerator and let it sit at room temperature for 30 minutes before cooking.
- Season the steak with coarse kosher salt, freshly ground black pepper, garlic powder, smoked paprika, and dried oregano. For best results, salt 40 minutes before cooking.
- In a bowl, mix the unsalted butter, chopped parsley, minced garlic, lemon juice, and Dijon mustard to create cowboy butter. Chill until ready to use.
Cooking
- Preheat your grill to a high heat (450-500°F) for searing the steak.
- Sear the steak for 2-3 minutes on each side over direct heat until a golden-brown crust forms.
- Move the steak to indirect heat and continue cooking until it reaches your desired internal temperature, about 5-6 minutes longer for a 2-inch thick steak.
- Remove the steak from the heat, and let it rest for 5-10 minutes to allow the juices to redistribute.
Serving
- Slice the steak and serve with a dollop of cowboy butter on top.
Notes
Store raw steak in the coldest part of the fridge for 3-5 days wrapped tightly in plastic wrap. For longer storage, freeze for up to 6 months.
Nutrition
Serving: 1gCalories: 1500kcalProtein: 120gFat: 110gSaturated Fat: 40gSodium: 1200mg
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