Cowboy Ribeye
The Cowboy Ribeye is the ultimate steakhouse-style grilling recipe — a thick-cut, bone-in ribeye seasoned with a bold dry rub, reverse-seared for a perfect crust, and finished with melting herb butter. Rich, juicy, and visually stunning, this steak is a true centerpiece meal.
Equipment
- grill two-zone heat setup recommended
- meat thermometer for precise internal temperature
- mixing bowl
- knife
- cutting board
- tongs
Ingredients
- 1 bone-in cowboy ribeye steak (600–900 g, about 1.5–2 inches thick)
- 1 tsp flaky sea salt
- 1 tsp coarsely ground black pepper
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 4 tbsp unsalted butter, softened
- 1 tsp fresh thyme, finely chopped
- 1 tsp fresh rosemary, finely chopped
- 1 clove garlic, minced
- 1 pinch flaky salt (for herb butter)
Instructions
- Season the steak generously with flaky salt on all sides and place it uncovered on a rack in the refrigerator overnight or for at least 1 hour to dry brine.
- Prepare the herb butter by mixing softened butter with chopped thyme, rosemary, minced garlic, and a pinch of flaky salt. Roll into a log using plastic wrap and refrigerate until firm.
- Remove the steak from the refrigerator about 45 minutes before cooking to allow it to reach room temperature.
- Season the steak with black pepper, smoked paprika, and garlic powder on all sides.
- Set up a two-zone grill with one side on low heat and the other on high heat.
- Place the steak on the indirect heat side of the grill and cook with the lid closed until the internal temperature reaches about 43°C (110°F).
- Move the steak to the direct high heat side and sear for 60–90 seconds per side, including the edges, until a deep crust forms.
- Transfer the steak to a cutting board, place a slice of herb butter on top, and rest for 8–10 minutes before slicing.
- Slice the steak against the grain and serve with the melted herb butter spooned over the top.
Notes
For best results, dry brine the steak with flaky salt overnight or at least 1 hour before grilling to improve seasoning and crust formation. Always allow the steak to come to room temperature for about 45 minutes before cooking. Use a two-zone grill setup for the reverse sear method. Rest the steak 8–10 minutes with herb butter on top to keep it juicy and flavorful.