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COWBOY RIBEYE

Cowboy Ribeye

This Cowboy Ribeye is the ultimate steakhouse-style grilling recipe featuring a thick bone-in ribeye seasoned with bold spices and seared over high heat for a deep, smoky crust. Juicy, tender, and incredibly flavorful, it’s a show-stopping steak perfect for weekend cookouts, special occasions, or any time you want to fire up the grill.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bone-in ribeye steak (1.5–2 inches thick, about 24–32 oz)
  • 1 1/2 tsp kosher salt
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp freshly cracked black pepper
  • 1 tbsp avocado oil or olive oil
  • 2 tbsp compound butter (optional)
  • 1 sprig fresh rosemary or thyme for garnish (optional)

Equipment

  • grill
  • instant-read thermometer
  • Tongs
  • cutting board
  • Chef's knife

Method
 

  1. Remove the ribeye steak from the refrigerator about 40 minutes before grilling and pat it dry with paper towels to ensure a good crust.
  2. In a small bowl, mix together kosher salt, smoked paprika, garlic powder, onion powder, and black pepper to create the seasoning blend.
  3. Rub the steak lightly with oil, then press the seasoning mixture firmly onto all sides of the ribeye, including the edges.
  4. Preheat the grill to high heat, about 450–500°F, and lightly oil the grates.
  5. Place the ribeye on the hottest part of the grill and sear for 4–5 minutes without moving it to develop a deep crust.
  6. Flip the steak and grill for another 4–5 minutes, rotating if desired to create crosshatch grill marks.
  7. Use an instant-read thermometer to check the internal temperature. Remove the steak at 130°F for medium-rare or 140°F for medium.
  8. Transfer the steak to a cutting board, tent loosely with foil, and rest for 8–10 minutes.
  9. Top the hot steak with compound butter, garnish with fresh herbs if desired, slice against the grain, and serve immediately.

Notes

Bring the steak to room temperature before grilling to ensure even cooking. Season generously on all sides since ribeye is a thick cut. Always rest the steak for at least 8–10 minutes before slicing so the juices redistribute throughout the meat. Finish with compound butter for extra richness.