If you’re a steak enthusiast looking for the ultimate indulgence, the Cowboy Steak with Herb Butter is a dish that truly delivers. This massive, bone-in ribeye is known for its rich marbling, deep beefy flavor, and impressive presentation. When paired with a luscious, flavor-packed herb butter, it becomes a gourmet meal that rivals any high-end steakhouse. Whether you’re celebrating a special occasion, hosting a cookout, or simply treating yourself to a luxurious dinner, this steak is a showstopper.
Ingredients:
For the Cowboy Compound Butter:
- 1/4 cup salted butter, softened
- 2 teaspoons minced fresh parsley
- 1 teaspoon stone-ground Dijon mustard
- 1 teaspoon minced fresh rosemary
- 1/2 teaspoon smoked paprika
- 1 clove garlic, minced
- Pinch of cayenne pepper
For the Steak:
- 1 bone-in ribeye steak (2 1/2-inch-thick), approximately 2 1/2 to 2 3/4 pounds
- Salt and freshly ground black pepper, to taste
- 1 tablespoon vegetable oil
Directions:
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Prepare the Cowboy Compound Butter:
- In a small bowl, combine softened butter, parsley, Dijon mustard, rosemary, smoked paprika, minced garlic, and cayenne pepper.
- Mix thoroughly until all ingredients are well incorporated.
- Place the butter mixture onto a sheet of waxed paper and roll into a log shape.
- Wrap tightly and refrigerate until firm, about 30 minutes, or up to one week.
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Prepare the Steak:
- Remove the steak from the refrigerator and let it sit at room temperature for about 1 hour.
- Preheat the oven to 425°F (220°C).
- Pat the steak dry with paper towels to remove excess moisture.
- Generously season both sides of the steak with salt and freshly ground black pepper.
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Sear the Steak:
- Heat vegetable oil in a 12-inch cast-iron skillet over medium-high heat until it begins to smoke.
- Carefully place the seasoned steak into the skillet.
- Sear for 5 minutes on one side without moving, until a deep brown crust forms.
- Flip the steak and sear the other side for an additional 5 minutes.
- Using tongs, hold the steak upright to sear the fat cap for about 2 minutes.
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Finish in the Oven:
- After searing, place the skillet with the steak into the preheated oven.
- Roast until the internal temperature reaches 130°F (54°C) for medium-rare, approximately 15 minutes.
- Remove the skillet from the oven and transfer the steak to a cutting board.
- Let the steak rest for 10 minutes to allow the juices to redistribute.
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Serve:
- Slice the Cowboy Compound Butter into medallions.
- Place the butter slices on top of the warm steak, allowing them to melt and enhance the flavor.
- Carve the steak into slices, serve, and enjoy!
Prep Time: 10 minutes (excluding resting time)
Cooking Time: 25 minutes
Kcal: 750 kcal per serving
Servings: 4 servings
The Ultimate Cowboy Steak with Herb Butter – A Meat Lover’s Dream
If you’re a steak enthusiast looking for the ultimate indulgence, the Cowboy Steak with Herb Butter is a dish that truly delivers. This massive, bone-in ribeye is known for its rich marbling, deep beefy flavor, and impressive presentation. When paired with a luscious, flavor-packed herb butter, it becomes a gourmet meal that rivals any high-end steakhouse. Whether you’re celebrating a special occasion, hosting a cookout, or simply treating yourself to a luxurious dinner, this steak is a showstopper.
What is a Cowboy Steak?
A cowboy steak is a bone-in, thick-cut ribeye, typically around 2 to 2.5 inches thick, with the rib bone left intact. This cut is often confused with the Tomahawk steak, but the key difference is the length of the bone. While a tomahawk steak has a long, French-trimmed bone, the cowboy steak retains a shorter, meatier bone, making it more manageable for cooking while still delivering that signature look and flavor.
Ribeye steaks are known for their rich marbling, which makes them one of the most flavorful and tender cuts of beef. The extra thickness of a cowboy steak helps retain juices while cooking, making it an excellent choice for achieving the perfect seared crust with a juicy, medium-rare center.
Why Herb Butter Makes the Difference
A perfectly cooked cowboy steak is already a treat, but adding herb-infused butter takes it to a whole new level. The combination of softened butter with fresh herbs, garlic, and seasonings creates an aromatic, velvety finish that melts into the steak as it rests, enhancing the natural umami flavors of the beef.
The fat in the butter helps carry the herbs’ flavors, creating a beautiful contrast against the smoky char of the seared steak. This simple addition transforms a great steak into an unforgettable dining experience.
Choosing the Right Steak
Since cowboy steaks are larger and thicker than a typical ribeye, selecting high-quality beef is essential. Here are some key things to look for:
- Marbling – The fine streaks of fat running through the meat (intramuscular fat) enhance the steak’s juiciness and tenderness. Look for USDA Prime or Certified Angus Beef for the best marbling.
- Bone-In vs. Boneless – The bone helps insulate the meat, allowing for more even cooking and added flavor. The cowboy steak is always bone-in, so be sure to get one with a well-trimmed, thick bone.
- Dry-Aged vs. Wet-Aged – Dry-aging concentrates the beef’s flavors and enhances tenderness. If you have access to a dry-aged cowboy steak, it will add a more intense, nutty flavor to your dish.
Best Cooking Methods for a Cowboy Steak
Because of its thickness and size, cooking a cowboy steak requires a reverse-searing method or a sear-and-finish approach. Here are the best ways to cook it:
1. Reverse-Searing (Oven + Cast Iron)
This method involves slowly cooking the steak in the oven first to ensure even doneness, then finishing it with a high-heat sear for a gorgeous crust. This is the most foolproof way to get a perfectly cooked interior with a deep golden-brown sear.
2. Sear and Roast (Cast Iron + Oven Finish)
Another great method is searing the steak on a hot cast-iron skillet for a deep crust, then finishing it in the oven to reach the desired doneness. This helps cook the thick steak evenly without over-charring the outside.
3. Grilling Over Open Flame
For a more smoky, charred taste, you can grill the cowboy steak over direct heat, then move it to indirect heat to finish cooking. This technique is perfect for those who love the grilled steakhouse flavor.
Pairing Cowboy Steak with the Perfect Sides
A steak this luxurious deserves equally delicious sides. Here are a few great pairings that complement the rich, buttery flavor of the cowboy steak:
- Garlic Mashed Potatoes – The creamy texture and mild garlic flavor pair perfectly with the boldness of the steak.
- Roasted Asparagus or Brussels Sprouts – The slight bitterness of roasted greens balances the richness of the steak.
- Classic Steakhouse Creamed Spinach – A buttery, creamy side that enhances the dish without overpowering it.
- Baked Sweet Potatoes – The natural sweetness pairs beautifully with the smokiness of the steak.
- Crispy French Fries or Truffle Fries – A steakhouse favorite that adds a satisfying crunch to your meal.
Wine and Beverage Pairings
The robust, beefy flavor of a cowboy steak pairs exceptionally well with full-bodied red wines. Some excellent wine choices include:
- Cabernet Sauvignon – A classic steak pairing with bold tannins that cut through the richness.
- Malbec – A fruit-forward, smooth red that enhances the steak’s smoky flavors.
- Zinfandel – A peppery, jammy wine that complements the seared crust beautifully.
- Bourbon or Whiskey – If you prefer spirits, a glass of bourbon or smoky whiskey pairs well with the charred flavors of the steak.
Tips for Cooking the Perfect Cowboy Steak
To ensure your cowboy steak turns out tender, juicy, and full of flavor, follow these expert tips:
✔️ Bring the Steak to Room Temperature – Before cooking, let the steak rest at room temperature for at least 1 hour to ensure even cooking.
✔️ Season Generously – A thick cut of steak needs a liberal amount of salt and freshly ground black pepper to enhance the natural flavors.
✔️ Use a Meat Thermometer – Because of its thickness, using a thermometer ensures you hit the perfect doneness:
- Rare: 120-125°F (49-52°C)
- Medium-Rare: 130-135°F (54-57°C) (recommended)
- Medium: 140-145°F (60-63°C)
- Medium-Well: 150-155°F (65-68°C)
✔️ Rest the Steak – After cooking, let the steak rest for at least 10 minutes to allow the juices to redistribute.
✔️ Slice Against the Grain – Cutting the steak against the muscle fibers ensures each bite is tender and easy to chew.
Conclusion
The Cowboy Steak with Herb Butter is an iconic dish that embodies steakhouse quality in the comfort of your home. Its deep beefy flavor, thick-cut juiciness, and melt-in-your-mouth herb butter make it a favorite for special occasions, backyard grilling, or a gourmet dinner experience.
Whether you sear it in a cast-iron skillet, grill it over an open flame, or use a reverse-sear method, this steak is guaranteed to impress. Pair it with rich sides, bold wines, and classic steakhouse flavors, and you have a restaurant-worthy meal that will leave you savoring every bite.
If you’re looking to elevate your steak game, the cowboy steak is an absolute must-try!