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.
Tom the Chef Founder
Let’s talk about important parts of the recipe before you start…
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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Read lessWhen 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.
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.
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.
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.
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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