🥩 Cowboy Steak on the Grill

A cowboy steak is a thick, bone-in ribeye with serious flavor and attitude. Grilled over high heat and finished with a herb butter or reverse-seared for extra tenderness, this steak is perfect for meat lovers looking to impress.

🕒 Prep & Cook Time

• Prep Time: 10 minutes

• Rest Time (before cooking): 30 minutes

• Grill Time: 16–24 minutes

• Rest Time (after cooking): 10 minutes

• Total Time: 50–60 minutes

• Servings: 2–3

🛒 Ingredients

For the Steak:

• 1 cowboy ribeye steak (bone-in, 2 to 2½ inches thick, about 2–2.5 lbs)

• 2 tablespoons olive oil

• 1½ teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika (optional)

For the Garlic-Herb Butter (Optional but Recommended):

• 4 tablespoons unsalted butter, softened

• 1 garlic clove, minced

• 1 teaspoon chopped fresh thyme or rosemary

• 1 teaspoon chopped fresh parsley

• Pinch of salt

🔥 Instructions

Step 1: Prepare the Steak

1. Take the steak out of the fridge 30–60 minutes before grilling to bring it to room temperature.

2. Pat dry with paper towels.

3. Rub with olive oil on all sides.

4. Mix salt, pepper, garlic powder, and smoked paprika and rub it generously all over the steak.

Step 2: Make the Herb Butter

1. In a small bowl, mash together butter, garlic, herbs, and a pinch of salt.

2. Roll in plastic wrap and chill, or keep soft for serving on hot steak.

Step 3: Preheat the Grill

1. Preheat your grill to high heat (450–500°F) for direct heat searing and set up a cool zone for indirect heat.

2. Clean and oil the grill grates.

Step 4: Grill the Cowboy Steak

Option A: Direct + Indirect Grilling (Recommended)

1. Sear the steak over direct heat for 4–5 minutes per side, turning once for a crust.

2. Move to indirect heat and cook for another 8–14 minutes, flipping once, until desired doneness is reached.

3. Use a meat thermometer to check internal temp:

   • Rare: 120–125°F

   • Medium Rare: 130–135°F

   • Medium: 140–145°F

Option B: Reverse Sear Method

1. Start the steak over indirect heat until it reaches about 115–120°F internally.

2. Move to direct heat and sear each side for 2–3 minutes to develop a crust.

Step 5: Rest and Serve

1. Remove steak from grill and rest for 10 minutes, loosely tented with foil.

2. Slice against the grain and serve with slices of garlic-herb butter on top.

✅ Tips & Variations

• Use a thermometer: Essential for thick steaks to avoid over- or under-cooking.

• Let it rest: Resting helps redistribute juices for a more tender bite.

• Crust tip: Pat the steak extra dry before grilling to encourage a better sear.

• Flavor twist: Add crushed peppercorns or coffee rub for a smoky, bold crust.

• Serving idea: Pair with grilled corn, baked potatoes, or chimichurri sauce.

DISCLAIMER
This document is provided for general information purposes only and should not be relied upon as providing legal advice, technical, or specific operational guidance to the reader, whether as to the practices described in the document or the applicable legal requirements and regulations. backyardgrillingpros.com expressly disclaims any responsibility for liability arising from or related to the use or misuse of any information in this document.