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 Ribeye Recipe on the PK Grill
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.
- Cowboy Ribeye. I purchased my ribeye from Kroger, but you can find them anywhere. My steak was about 3 ¼ pounds; if yours differs, you may have to adjust the cooking time.
- Heath Riles BBQ Everyday Rub. My Everyday Rub is like salt and pepper on steroids. The name is fitting since you can use it on almost anything. We like it on steak, veggies, pork, chicken; you name it. It adds pizzazz to whatever it touches.
- Killer Hogs TX Brisket Rub. This savory rub comes from my good buddy Malcolm Reed. It gives steaks an authentic Texas flavor that’s popular in the BBQ circuit. This ingredient complements the taste of the steak without overpowering it.
- Olive oil. My Cowboy Ribeye Recipe called for a simple binder, so I used olive oil. This binder helped the spices to stick to the meat without altering its natural flavor. I use extra-virgin olive oil because it’s mild and silky.
- Butter. I like adding a little butter to my steak while it’s resting. This step adds more moisture and locks in those juices. This is an optional step but recommended as it is delicious.
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.
- Grill/smoker. I used my PK 360 grill for this recipe. This setup is cast iron, which is durable and holds heat in all types of weather. I love this smoker because it makes it easy to create a 2-zone fire, which is ideal for steaks.
- Pellets. I stoked the grill with Royal Oak Charcoal and Tumbleweeds. This is a great brand that has high-quality charcoal; no fillers. You get an excellent pure smoke that makes your meat taste incredible.
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.
- Fire up the grill. I stoked the grill with charcoal and created a 2-zone fire. This is going to give my meat the perfect sear without overcooking it.
- Trim the ribeye. After I took my steak out of the package, I dried it off. Then, I trimmed off some of the excess sinew and hard fat.
- Add binder and seasoning. I drizzled the ribeye with a bit of olive oil, then added a heavy layer of Everyday Rub. I finished with a little TX Brisket Rub. Then, I flipped the meat and repeated the process.
- Sear the steak. I sprayed the grill’s grates with oil, laid the steak on the grill, and cooked it for about 1 ½ minutes before turning it. I repeated this process about seven times until the steak got that perfect sear.
- Finish and rest. I moved the steak to the cool zone of the fire and cooked it until it reached 120℉. My total cook time, including the sear, was about 35 minutes. I removed it from the grill and placed a few pats of butter on top. Then, I covered it loosely and let it rest for 15 minutes. I finished the steak with a drizzle of pan drippings and some salt.
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.
Equipment and Tools
Royal Oak Charcoal, PK 360 grill paper towels, cutting board, heavy-duty aluminum foil, Olive Oil Squeeze Bottle, ChefAlarm, YETI Tundra 65 Hard Cooler, and insulated gloves for handling meat.
