Ribeye steaks are the crown jewels of the beef world, and this cowboy ribeye recipe is your ticket to a flavor-packed journey. Ready to fire up the grill and impress your taste buds? Let’s dive into the ultimate steak experience.
Why This Recipe Works
- The cowboy ribeye’s generous marbling ensures a juicy, flavorful bite every time.
- Simple seasoning lets the natural beef flavors shine, proving sometimes less is more.
- High-heat grilling creates a perfect crust, locking in those succulent juices.
- Resting the steak post-grill guarantees every slice is as tender as can be.
Ingredients
- 1 (2-inch thick) cowboy ribeye steak (about 2 pounds)
- 2 tablespoons coarse sea salt
- 1 tablespoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary
Equipment Needed
- Grill (charcoal or gas)
- Meat thermometer
- Tongs
- Cutting board
- Sharp knife
Instructions
Step 1: Prep Your Steak
Take your cowboy ribeye out of the fridge at least 30 minutes before cooking to bring it to room temperature. This ensures even cooking. Pat the steak dry with paper towels to remove any moisture, which helps achieve that perfect crust. Generously season both sides with salt and pepper, pressing the seasoning into the meat.
Step 2: Heat the Grill
Preheat your grill to high heat, aiming for a temperature of around 450°F to 500°F. If you’re using a charcoal grill, the coals should be white-hot. Brush the grill grates with olive oil to prevent sticking.
Step 3: Grill the Steak
Place the steak on the hottest part of the grill. Cook for about 4-5 minutes per side for medium-rare, or until the internal temperature reaches 135°F. Use a meat thermometer to check. For added flavor, throw the minced garlic and rosemary on top during the last minute of cooking.
Step 4: Let It Rest
Transfer the steak to a cutting board and let it rest for at least 10 minutes. This allows the juices to redistribute, ensuring every bite is moist and flavorful.
Step 5: Slice and Serve
Slice the steak against the grain into thick, juicy pieces. Serve immediately and enjoy the fruits of your labor.
Tips and Tricks
- For an extra flavor boost, try dry-brining your steak by salting it and letting it sit uncovered in the fridge overnight.
- Invest in a good quality meat thermometer to take the guesswork out of cooking times.
- Letting your steak come to room temperature before cooking is crucial for even cooking.
- Experiment with different wood chips on your charcoal grill for a smoky flavor profile.
Recipe Variations
- Swap out the rosemary for thyme or oregano for a different herbal note.
- Add a spicy kick by rubbing the steak with chili powder or cayenne pepper before grilling.
- For a sweeter profile, glaze the steak with a mixture of honey and balsamic vinegar during the last few minutes of grilling.
- Try using smoked salt instead of regular sea salt for a deeper flavor.
Frequently Asked Questions
Can I cook this recipe indoors?
Absolutely! If you don’t have access to a grill, a cast-iron skillet on high heat will do the trick. Just make sure your kitchen is well-ventilated, as this method can get smoky.
How do I know when the steak is done?
The best way to ensure your steak is cooked to your liking is by using a meat thermometer. For medium-rare, aim for an internal temperature of 135°F. Remember, the steak will continue to cook slightly while resting.
What sides go well with cowboy ribeye?
This hearty steak pairs beautifully with simple sides like roasted vegetables, a crisp salad, or creamy mashed potatoes. The key is to keep the sides light to let the steak shine.
Summary
This cowboy ribeye recipe is a straightforward yet impressive way to enjoy one of the most flavorful cuts of beef. With the right preparation and cooking techniques, you’ll have a restaurant-quality steak right in your backyard.