thepioneerwoman5.0
Cowboy Steak
A cowboy steak is a thick-cut, bone-in ribeye steak. The bone is carefully cleaned using a technique called “frenching.” Grill these all summer long!
👥 4 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 5 min👤 Erin Merhar📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●cutting board
- ●pan
- ●skillet
- ●oven
📝 Preparation Steps
1
For the steaks: Remove the steaks from the refrigerator. Season all sides of each steak with salt and pepper. Let sit at room temperature for ⏱️ 30 minutes.
2
For the ranch butter: In a small bowl, combine the softened butter, ranch seasoning, and parsley. Mash with a fork to combine and mix well. Transfer the butter to a piece of plastic wrap and roll into a little log. Refrigerate for at least ⏱️ 30 minutes.
3
For the grill: Preheat a grill (charcoal or gas) to medium-high heat (400°F-450°F) with the coals or flames under only one half of the grill. Place the steak over direct heat (the side with the flame or coals). Cook for ⏱️ 3-5 minutes, until grill marks form. Flip, and continue to cook over direct heat for another ⏱️ 3-5 minutes. (Cover the grill if flare-ups occur.) Move the steaks to indirect heat (the side with no coals). Cover and cook for an additional ⏱️ 8-16 minutes, or until the internal temperature closest to the bone reaches 132°F (for medium rare). Remove the steak from the grill and transfer to a cutting board.
4
Alternatively, cook in a skillet: Preheat the oven to 375°F. Heat a large cast-iron skillet over medium-high heat until very hot. Add 1 tablespoon of oil and swirl to coat the skillet. Place one steak in the skillet and sear for about ⏱️ 5 minutes, until a golden crust forms. Flip and sear for another ⏱️ 3-5 minutes. Using a spoon, tilt the pan and remove some of the rendered fat; discard. Reduce the heat to medium. Turn the steak onto its fat cap (lean it against the side of the pan, if needed) and sear for ⏱️ 1 minute. Return the steak to its second seared side and transfer the skillet to the oven for 8–⏱️ 16 minutes, or until the internal temperature closest to the bone reaches 132°F (for medium rare). Remove the steak from the pan and transfer to a cutting board. Carefully wipe out the skillet and repeat with the remaining steak.
5
Top steaks with slices of ranch butter and let rest for ⏱️ 5 minutes. Carve the steak off the bone (but save that for eating!) and thinly slice against the grain. Serve immediately.
Nutrition Facts
calories
912 Calories
fat Content
69 g
fiber Content
0 g
sugar Content
0 g
sodium Content
1062 mg
protein Content
68 g
trans Fat Content
4 g
cholesterol Content
241 mg
carbohydrate Content
1 g
saturated Fat Content
30 g
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