Reverse Seared Cowboy Steak
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A Reverse Seared Cowboy Steak is delicious and the beef has tons of flavors!!! This is an easy method for cooking and will serve at least two people!
What You Will ❤️ About Reverse Sear Steak
- Taste! I love how the sear is at the end so the seasoning crust is fresh!
- Easy! Your steak will only take about 30 minutes from start to finish.
- Flavor! There’s nothing that has a better beef flavor than a high quality thick-cut ribeye!
Ingredients needed to Reverse Sear a Cowboy Ribeye
I stick to simple ingredients and seasonings – ribeyes are delicious with just salt & pepper! Here’s what you’ll need:
- Thick Cut Ribeye
- Coarse Sea Salt
- Cracked Black pepper
- Minced Garlic
- Canola Oil – this has a higher smoke point than olive oil so we’re using it in the cast iron skillet for the sear
- Butter
- OPTIONAL: fresh herbs such as thyme and rosemary are delicious. Just lay sprigs on top while baking.
How to Reverse Sear Cowboy Steak
The reverse-sear method allows you to slow cook the steak to bring it nearly up to temperature and then sear at the end to get that delicious crust!
- Preheat oven to 250 degrees F
- Season ribeye with salt & pepper on all sides
- Place on wire rack lined baking sheet
- Bake until internal temperature is 115 (for Medium-Rare) – start checking after 20 minutes – it really depends on how large/thick your steak is. You’ll want to use your instant read meat thermometer. There’s no need to flip it while in the oven.
- Heat a cast iron pan at medium high and add oil
- Once steak is to temp – remove from oven and add to skillet
- Add butter (and fresh herbs if you have them)
- Sear on all sides for 1 minute – basting the steak with the melted butter
- Remove from heat and let rest for 5-10 minutes and tent with foil.
- Slice against the grain and serve!
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Tips, Tricks & FAQs
A cowboy steak is a thick bone-in ribeye steak cut between the ribs and feeds 1-2 easily. It’s called a cowboy cut because it’s a manly cut of beef! (But this WOMAN loves it!)
No – a cowboy is a thick ribeye – the tomahawk steak refers to the rib bone still at full length like a giant handle for the steak.
Yes- the reverse sear method is probably easiest on an electric grill like a Traeger vs a gas grill because you can set the temperature very specifically.
Store leftovers in an airtight container (I like these glass ones) in the refrigerator for up to a week. Reheat steak in the air fryer for best results.
What to serve with Steak
Butters & Seasonings to serve with Steak
- Roasted Garlic Compound Butter
- Steak Dipping Sauce
- Texas Roadhouse Steak Seasoning
- Texas Roadhouse Butter
More Steak Recipes
Reverse Seared Cowboy Steak
Ingredients
- 1 Thick Cut Ribeye
- 1 tsp coarse sea salt
- 1 tsp cracked black pepper
- 1 tbsp minced garlic
- 2 tbsp canola oil
- 3 tbsp butter
- 3 sprigs fresh thyme
Instructions
- Preheat oven to 250º F
- Season ribeye with garlic, salt & pepper on all sides1 Thick Cut Ribeye, 1 tsp coarse sea salt, 1 tsp cracked black pepper, 1 tbsp minced garlic
- Place on wire rack lined baking sheet
- Bake until internal temperature is 115 (for Medium-Rare) – start checking after 20 minutes – it really depends on how large/thick your steak is. You'll want to use your instant read meat thermometer. There's no need to flip it while in the oven.
- Heat a cast iron pan at medium high and add oil2 tbsp canola oil
- Once steak is to temp – remove from oven and add to skillet
- Add butter (and fresh herbs if you have them)3 tbsp butter, 3 sprigs fresh thyme
- Sear on all sides for 1 minute – basting the steak with the melted butter
- Remove from heat and let rest for 5-10 minutes and tent with foil.
- Slice against the grain and serve!
I saw them use this method on The Kitchen, but I havenโt tried it. I love my ribeyes on the grill so much that I will stand on my deck and grill all winter!
Good for you!!! I'll eat steak anyway someone wants to cook it for me! hahaha