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January 12, 2023
This Cowboy Ribeye Recipe is one of the best you’ll ever have. It’s cooked to perfection on the PK Grill and seasoned with two flavorful rubs. The steak melts in your mouth and is so juicy, thanks to a few savvy chef’s hacks. You’ll never look at ribeye the same way again.
What’s the difference between a regular ol’ steak and a cowboy ribeye? It all comes down to size and how the meat’s cut. A cowboy ribeye has the rib bone in, while standard steak is usually boneless. A cowboy ribeye is also larger, has more meat, and feeds 2-3 people, depending on the size. This incredible cut deserves the red-carpet treatment, which is just what I did with this unique recipe.
Cowboy ribeyes may not be your run-of-the-mill steak, but cooking them is easy as pie. You’ll have a fabulous main course fit for a king in less than an hour. Many people enjoy cooking these ribeyes around the holidays because you can cook a lot in a short amount of time. With a bit of seasoning and some butter, your kitchen will look (and smell!) magical.
The Ingredients
This delectable steak recipe calls for just five ingredients. Simple can be best in some cases, and this ribeye is proof. You’ll even have leftover rub for another great recipe. Here’s what to add to your shopping cart.
The Smoker Setup
Here’s the leading equipment I used for this recipe. Check out the equipment and tools section to see more of my pit-boss must-haves.
The Process for Making Cowboy Ribeye
You can find a detailed procedure for this recipe in the video and recipe card at the bottom of the post. Here’s a brief overview of how I pulled this recipe together.
The Results
The steak came off the grill looking picture-perfect. Thanks to the butter, it had the ideal crust with a wet look. The steak was juicy and had just the right amount of pepper notes with a little zest on the back end.
Storing Cowboy Ribeye
I can’t promise you’ll have any leftovers, but if you do, keep them covered in the fridge for 3-4 days. You can also freeze the steak for 2-6 months.
Royal Oak Charcoal, PK 360 grill paper towels, cutting board, heavy-duty aluminum foil, Olive Oil Squeeze Bottle, instant-read meat thermometer, YETI Cooler, and insulated gloves for handling meat.
Heath Riles BBQ Everyday Rub
Cowboy Ribeye (ours was 3.25 lbs)
Olive Oil
Pads of Butter (if desired)
Set up grill for a 2 zone fire, we used our PK 360.
Trim meat to your liking.
Coat steak in olive oil.
Season steak with Heath Riles BBQ Everyday Rub and Killer Hogs TX Brisket Rub.
Spray grates on grill with spray (olive oil, Pam, whatever you wish...)
Put steak on grill and allow to cook for a minute and a half.
Flip steak after a minute and a half and then flip. Continue this process until you have your desired grill marks. We did this process for about 7 minutes until we moved our steak over to the cool zone.
Move steak to cool side of the grill, place a ChefAlarm in if you wish and set to 120º or desired temperature.
Once steak is finished, remove from grill and allow to rest.
Place pads of butter on resting steak and loosely cover while resting. Allow to rest for about 15 minutes.