Main Course Recipes

Cowboy Steak

4 servings

Craving a steakhouse experience at home? This Cowboy Steak recipe delivers big, bold flavor without any fuss. Whether you're grilling or pan-searing, this method ensures a juicy and perfectly cooked steak every time. With a few basic ingredients and easy-to-follow steps, you'll be enjoying a restaurant-quality cowboy steak in the comfort of your own kitchen. Read More

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Tom the ChefPublished: 4.6.2026

Main Course Recipes

Gluten-freeLow-carb

15 min.

45 min.

1/5

704 calories Per Serving (of 4) Read More

Before You Start

Let’s talk about important parts of the recipe before you start…

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Welcome to My Cowboy Steak Kitchen

Hello everyone, I am Tom the Chef, and I am thrilled to guide you through my signature Cowboy Steak recipe. Whenever I want a truly spectacular meal at home, this thick, bone-in cut of beef is my absolute go-to choice. I have perfected both the grill and pan methods to give you options, ensuring you get the perfect sear every single time. The real secret to my success lies in the preparation, where I use a simple but flavorful marinade featuring oil and salt. I always let the meat rest before cooking, and I never, ever trim the fat. Taking the time to finish it in the oven makes all the difference in the world!

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Preparing the Beef and the Marinade

When I start my Cowboy Steak, the very first thing I do is rinse the beef under cold water. I cannot stress enough that you should never trim the fat, pound the meat, or cut it into smaller pieces. That fat is absolutely essential for flavor! After rinsing, I massage the meat with my marinade, which includes a drizzle of extra virgin olive oil, four cloves of garlic, and a generous pinch of salt and pepper. I make sure every inch is covered before moving to the next crucial step.

The Importance of Letting the Meat Rest

After applying the oil and salt marinade, I cover the Cowboy Steak with plastic wrap and let it rest at room temperature. I leave it for at least 30 minutes, but no more than 1 hour. This resting period is critical because it prevents the beef from getting a rubbery texture when it finally hits the hot pan or grill. It also allows the fat to soften slightly, preparing it for the perfect sear.

Mastering the Pan Sear and Oven Finish

If I am not using my grill, I love to sear my Cowboy Steak in a pan. I start by preheating my oven to 350 degrees Fahrenheit. Then, I heat two tablespoons of frying oil in my pan over medium-high heat, adding two fresh rosemary sprigs. I sear the beef for about one to two minutes per side. After taking the pan off the burner, I pour the leftover marinade over the steak and add eight slices of butter. It then goes into the oven to finish. I always turn the meat halfway through to ensure it cooks evenly.

Perfecting the Grill Technique

For those days when I want to cook outside, I use the grill for my Cowboy Steak. I preheat it to 350 degrees Fahrenheit and grill the beef evenly on both sides until I achieve a beautiful sear, keeping the lid closed. I watch it carefully; if the fat causes flare-ups or starts to burn, I lower the heat. As an optional modification that is not part of the original recipe, you can add soaked hickory wood chips to your coals for a smoky flavor, but remember this is a modification that is not in the recipe! You can also use indirect heat if preferred.

Monitoring Temperature and the Final Rest

Whether I choose the pan and oven method or the grill, I always use a food thermometer to check the internal temperature of my Cowboy Steak. Remember that the beef will gain an additional 3 to 4 degrees after cooking is terminated. Once I take it off the heat, I place it on a cutting board and let it rest for 1 to 2 minutes. I sprinkle it with a final pinch of salt and pepper, then top it with herb butter before serving!

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Cowboy Steak

4 servingsTom the ChefPublished: 4.6.2026 ☆☆☆☆☆0x(write a review)👁310x

15 min.

45 min.

1/5

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Ingredients:

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Ingredients

1 PCS of cowboy ribeye steak (beef) (preferably 1,5 to 2" thick, about 1 ½ - 2 ½ LB *)

Drizzle of Extra Virgin Olive Oil (adjust if needed)

4 cloves of garlic

Pinch of salt (Generous )

Pinch of pepper - ideally freshly ground

For searing with finishing in the oven only:

2 TBSP of frying oil (any kind) (adjust if needed)

2 fresh rosemary sprigs - fresh and whole

½ stick of unsalted butter (2 oz, sliced to about 8 thick slices)

Final touch:

Pinch of salt

Pinch of pepper - ideally freshly ground

3 servings of herb butter (store-bought or recipe here, 1 TBSP each)

Tools:

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1x Plate

1x Small Hand Grater or Garlic Press

1x Plastic Wrap

1x Grill or Fry Pan or Sauté Pan (oven proof)

1x Grill Tongs (or regular tongs)

1x Cooking Spoon (only for preparing on pan)

1x Food Thermometer (probe)

Nutrition per 1 Serving:(recipe split into 4 servings)

Estimated

Calories 704 Protein 1.0 g Fat 79.1 g Saturated fat 46.2 g Carbohydrate 1.1 g Sugars 0.1 g Fiber 0.1 g Sodium 484 mg Cholesterol 192 mg

Gluten-freeLow-carb

Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.

Directions:

1.Meat Preparation:

1.1.

Make sure that the meat is properly rinsed under cold water.

Important:

Do not trim the fat from the meat (for this kind of steak, fat is important),
Do not pound it
and do not cut it into individual steaks.

1.2.

Pour and sprinkle these ingredients on both sides of the steak:

1.3.

Briefly massage all ingredients into each meat.

1.4.

Cover the meat with plastic wrap and let rest (marinating) at room temperature for at least 30 minutes, but no more than 1 hour.

Note:

This step is also really important to prevent getting a rubbery texture of meat.

2.Pan Sear with Finishing in the Oven or Grill:

2.1.

Pan sear with finishing in the oven:

2.1.1.

Set oven to preheat at 350°F.

2.1.2.

Preheat the frying pan over medium-high heat with 2 tablespoons of frying oil and add 2 rosemary sprigs to the side.

2.1.3.

Place the steaks in the pan and briefly sear them to achieve a nice sear (about 1-2 minutes per side, including the shorter sides).

2.1.4.

Place the pan off the burner.

2.1.5.

Pour the liquid from the marinade over the steak.

2.1.6.

Add on 8 slices of butter.

2.1.7.

Finish in a preheated oven until the meat reaches the desired internal temperature. *

2.1.8.

In the middle of the baking, turn the meat and pour the juices from the pan over.

Note: Optionally, you can pour the juice over the steaks a couple more times during cooking.

Important: Remember that the meat will gain an additional 3-4°F after cooking is terminated.

2.2.

Grill:

2.2.1.

Preheat grill at 350°F.

2.2.2.

Grill from both sides evenly (preferably with a closed lid) until a nice sear is reached and the meat reaches the desired internal temperature. *

Important:

Remember that the meat will gain an additional 3-4°F after cooking is terminated.
Watch your grill while grilling.
If the meat starts to burn, lower the heat.
Optionally, you can grill only with indirect heat.
The fire is not directly under the meat but on the side (a closed lid is required for this technique).