Everyone loves having a steak for dinner; more importantly, cowboy cut ribeye. Although there are many types of cuts to pick from nowadays, ribeye always becomes the winner for many people. Ribeye cut has so many flavors and a great choice for winning the heart of the guests. But there are so many terms to be aware of when buying the right steak. Cowboy steak is actually a bone-in ribeye cut, which usually large enough to serve for two people.

Apart from having so many flavors, cooking cowboy cut ribeye steak can be really challenging when it’s being put on the grill. After taking out the steak of the freezer, just put it on the refrigerator and let it defrost for about 6 or 8 hours. Once the steak is entirely defrosted, take it out from the fridge and let it rest for a half up to an hour before putting it on the grill.


  • 1 bone-in of cowboy cut ribeye
  • 2 tablespoons of thyme leaves, chopped
  • 2 tablespoons of olive oil
  • 2 minced of garlic cloves
  • 1 tablespoon of sugar
  • Kosher salt for seasoning
  • Ground and cayenne pepper for seasoning
  • Green onions, chopped


  1. Cut out the excess fat from the ribeye steak, dry it thoroughly, and rub both sides of the steak with sugar and dry seasonings. Tightly wrap it with a plastic and place it on the fridge for about four hours.
  2. Take the steak out of the fridge and rest on the room temperatures for around 20 minutes before grilling.
  3. Preheat the grill to 325 degrees Fahrenheit using wood. Fruitwood is highly recommended, such as applewood or cherry.
  4. While preheating the grill, unwrap the ribeye steak from the plastic and coat both sides with olive oil.
  5. Put the steak over the grill and sear both sides for five minutes.
  6. Transfer the steak to cooler then cook it indirectly over the grill. Occasionally rub the steak with olive oil and flip it once every five to ten minutes.
  7. For a medium-rare steak, grill at 145-155 degrees Fahrenheit. For medium-well, grill at 165 degrees.
  8. Remove the steak from the grill and wrap it with foil wrap for about five minutes to make the meat reabsorb the juice.
  9. To serve, smear one tablespoon of butter over the surface, additional seasonings, and thyme leaves for garnish.

For additional flavor, it’s highly recommended to add a compound of butter at the top of the cowboy cut ribeye steak before serving it with other sides.


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