A Cowboy Steak is a thick-cut, bone-in ribeye, typically frenched to expose several inches of the rib bone. Because of its generous thickness—often exceeding two inches—and high fat content, this cut requires a specialized approach to cooking. Standard searing methods often lead to an overcooked exterior before the center reaches the desired internal temperature. The goal is to achieve a deep, flavorful crust through the Maillard reaction while maintaining a perfectly cooked, juicy interior.
Essential Preparation Steps
Thoroughly pat the entire surface of the steak dry with paper towels. Excess moisture on the exterior inhibits the Maillard reaction. Heat energy must evaporate water before browning can occur, which results in a steamed, gray surface rather than a crust.
Once dry, season the steak liberally with coarse salt and freshly cracked black pepper. The thickness of the cut requires a significant amount of seasoning to flavor the interior. After seasoning, allow the steak to rest on a wire rack at room temperature for up to an hour. This resting period minimizes the temperature difference between the surface and the center, promoting more even cooking.
High-Heat Cooking Techniques
The size of a Cowboy Steak necessitates a two-stage cooking process to control the internal temperature gradient. The reverse sear method is preferred for thick cuts because it ensures the interior cooks evenly before the high-heat sear creates the crust. This process starts by cooking the steak slowly in an oven or an indirect grill zone set to a low temperature, typically between 225°F and 275°F.
The low heat slowly raises the steak’s internal temperature without drying out the exterior or causing proteins to squeeze out moisture. The steak remains in this environment until its internal temperature is approximately 10 to 15 degrees below the final target doneness. Once this initial target is met, the steak is immediately transferred to a searing surface preheated to a very high temperature, ideally over 500°F.
A heavy cast-iron skillet or a grill with high heat retention works well for the final sear, as the high surface temperature rapidly caramelizes the exterior proteins and fats. Sear the steak for 60 to 90 seconds per side, rotating it to achieve an all-over dark brown crust. During the final minute of searing, basting can be introduced by adding butter and aromatics like fresh thyme, rosemary, and smashed garlic cloves to the pan.
As the butter melts, tilt the pan and continuously spoon the flavored butter over the steak. This infuses the surface with flavor and accelerates the browning process.
A less common but viable method involves the traditional sear. This starts by searing the cold steak for two to three minutes per side on a high-heat surface. Following the initial sear, the steak is immediately transferred to a moderate oven, around 350°F, to finish cooking the interior. This method is more challenging to execute perfectly, as the high initial heat can create a thicker band of well-done meat just beneath the crust.
Checking for Doneness and Resting
Determining doneness requires using a meat thermometer inserted into the thickest part of the muscle, avoiding the bone. Relying on visual cues or the touch test is inaccurate for this cut. The steak must be pulled from the heat source 5 to 10 degrees below the desired final temperature to account for carryover cooking.
The internal temperature of the steak continues to rise after removal from the heat source due to residual thermal energy (carryover cooking). For a final medium-rare steak (130°F to 135°F), pull the steak when the thermometer reads between 120°F and 125°F. Similarly, a final medium steak (135°F to 140°F) should be pulled around 130°F.
Once removed, the steak must be allowed to rest, untented or loosely tented with foil, for 10 to 15 minutes before slicing. This resting period allows the muscle fibers, which tightened and pushed moisture toward the center during heating, to relax. As the fibers relax, the internal juices redistribute throughout the meat, preventing them from spilling out onto the cutting board when sliced.