Cowboy Steak
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My cowboy steak recipe is pan-seared to perfection and yields melt-in-your-mouth meat every time! It’s perfect for a crowd-pleasing dinner.
Why I love recipe
As much as I love a tomahawk steak, sometimes a cowboy steak is the more practical choice. You still get that thick, bone-in beef and incredible flavor, but it’s a little easier to cook and serve.
I keep the seasoning simple because a good cowboy steak really doesn’t need much. A generous sprinkle of salt, pepper, and garlic is enough to let the beef do the talking. Here’s why I love making it:
- Perfectly seared. For ease and convenience, I pan-seared this steak before finishing it in the oven. It’s an easy cooking method that always results in a golden-brown crust and juicy meat.
- Juicy and tender. While the look alone makes this cut of steak impressive, it also delivers the most tender, juicy flavor that’s downright irresistible!
- Simple seasonings = big flavor. A few classic seasonings you likely already have in the kitchen result in a mouthwatering steak that rivals what you’d find in a restaurant or steakhouse.
Table of Contents
Key Ingredients
Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below:
- Cowboy steak. When shopping, look for a bone-in cowboy steak with good marbling. Frozen steak also works if you can’t find fresh steak, but remember to thaw it in the fridge before you start cooking.
- Seasonings. I use a simple combination of salt, black pepper, and fresh thyme to infuse the steak with savory flavor. If you can, use kosher salt or sea salt, as the large granules are better at tenderizing and seasoning the meat.
- Oil and butter. Using both oil and butter ensures a rich buttery flavor and crispy crust. Use olive oil, vegetable oil, or any high-heat oil you like for searing.
How to cook cowboy steak
Step 1 – Season the steak. Use paper towels to pat the meat dry, then sprinkle both sides with salt and pepper.
Step 2 – Sear. Heat the oil in a cast iron skillet over high heat. Once it begins to smoke, add the steak and sear until it’s golden brown on both sides.
Step 3 – Add the butter. Add the butter and thyme to the pan. Cook for another 3 minutes, continuously spooning the melted butter over the steak.
Step 4 – Bake. Place the pan in the oven and bake the steak for 15 minutes. Rest for several minutes before slicing and serving.
Steak cooking temperatures
recommend cooking cowboy steak to medium-rare or medium to experience its full range of delicious flavors. Use a meat thermometer and this temperature guide to cook the steak to your desired doneness:
- Rare – 120ºF
- Medium-rare – 135ºF
- Medium – 140ºF
- Medium-well – 145ºF
- Well-done – 155ºF
Keep in mind that the steak will rise in temperature as it’s resting off the heat. For that reason, remove the steak from the oven or grill when it’s about 5-10 degrees away from your desired temperature.
How to grill cowboy steak
I love the convenience of pan-searing steak, but cowboy steak is perfect for grilling, too!
To grill cowboy steak, place the steaks on a hot grill and cook for 5 minutes per side over direct heat or flames. Transfer the steaks to indirect heat and cook for another 5 to 6 minutes per side, then let the steaks rest for 10 minutes before serving.
Arman’s recipe tips
- Start with room temperature steak. I always let a cowboy steak sit out for 30-45 minutes before cooking. It helps the meat cook more evenly from the edge to the center.
- Use a meat thermometer. With a steak this thick, guessing isn’t worth it (I tried and failed miserably). I always cook by temperature rather than time for perfect results every time. Insert it into the thickest portion.
- Let it rest. I recommend letting the cooked cowboy steak rest off the heat for at least 10 minutes. This gives the natural juices time to soak back into the meat, leaving you with the most tender bites.
- Slice against the grain. If you look closely, you’ll see long lines running through the meat. Cut across those lines rather than along them, and the steak will be much more tender to eat.
Storage instructions
To store: Allow the leftover steak to cool before transferring it to an airtight container. It will last in the fridge for 3 to 4 days.
To reheat: I recommend reheating steak in the oven. Place it on a wire rack on top of a baking sheet for even heat distribution, then reheat at 275ºF until it’s warmed through and the internal temperature has reached 130ºF.
Leftovers idea
If you have leftover steak, slice it up and use it to make my steak bowls or a steak salad. The slices are also perfect for breakfast, especially for a steak-and-eggs breakfast.
More juicy steak recipes
Cowboy Steak Recipe
Video
Ingredients
- 1 bone-in cowboy steak 1- 1 1/2 pounds
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 sprigs Rosemary
Instructions
- Preheat the oven to 200C/400F.
- Pat dry the steaks with some paper towel on all sides. Sprinkle both sides of the steak with salt and pepper.
- Heat a cast iron skillet with oil over high heat until it starts smoking. Place the steak and sear it on all sides until it gets a golden crust.
- Once a crust is formed, place the meat on one side and cook for 3 minutes and add the butter and Rosemary. Flip the steak and cook for another 3 minutes, drizzling the melted butter over the top.
- Take the meat from the heat, place the skillet with the steak in the preheated oven, and cook for 15 minutes, or until your desired doneness: 120°F for rare, 130°F for medium-rare, 135°F for medium, 140°F for medium-well done, and 155°F for well done.
- Remove the steak from the oven and cover the skillet with foil. Let the steak rest for 10 minutes, before slicing and serving.
Hello Arman , I’ll let you know !! So for I’m impressed !! Stay Safe & Warm !!
Thanks so much, Roe 🙂
I never tried cowboy steak before. It should be so tasty. I hope its not expensive.
How hot should the stove be for fks sake
Step 2 literally says “Heat a cast iron skillet with oil over high heat”
Sounds really yummy.
Thanks for the feedback and review, Eric!
Thank you so much for sharing this cowboy steak recipe!! It’s so juicy and tender and cooks perfectly.
That is what I like to hear, Oliana! Thanks for making my recipe and the lovely review!
Friends! this is my go-to steak when I’m entertaining guests and it is perfect every time. Don’t be intimidated to cook large cuts of steak 🙂
What temp oven and to 130meat thermometer?
The oven is preheated to 200C/400F.