Internationally recognized culinary authority Kristina Vänni is a well-known food writer, engaging TV host, award-winning recipe developer, food stylist, and photographer. In addition to writing for industry-leading websites including Better Homes and Gardens, The Spruce Eats, and Food52, she has been a featured expert on national media such as ABC News’ “World News Tonight” and CBS’ “The Talk” and has served as a spokesperson and recipe developer for national brands such as Finlandia, KitchenAid, Post Foods, Baileys, among many others. Kristina is currently writing her first cookbook, an exploration of the traditional and seasonal cuisine from her family's dairy farm in Finland. Kristina enthusiastically shares her creative content, behind-the-scenes peeks, and industry expertise with food enthusiasts on Instagram, Facebook, and Twitter.
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published Jun 9, 2022
This impressive, Flintstones-style cut of beef is sure to wow your dinner table.
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Credit: Kristina Vanni
Salt, pepper, meat, and heat. That’s all you need for one of the most impressive meals of the grilling season. If you want to feel like a cowboy, this recipe is certain to get you one step closer. It all starts with sourcing the best cut of meat you can find. This will usually happen at a specialty butcher shop rather than the meat case at your local grocery store.
When you talk to your butcher about a cowboy steak, what you are really asking for is a bone-in ribeye or prime rib with a bone that has been frenched. You can remove the fat, meat, and cartilage from the bone end of the steak yourself, or ask your butcher to do it for you.
What Is a Cowboy Steak?
A cowboy steak is a bone-in beef ribeye steak that has had the fat, meat, and cartilage from the bone end of the steak cut away or “frenched” for visual appeal. It is an extremely flavorful and impressive cut of meat that is more likely found at specialty butchers rather than the meat case at the grocery store.
Credit: Kristina Vanni
Is Cowboy Steak the Same as Tomahawk?
Both a cowboy steak and a tomahawk steak are types of bone-in ribeyes. The tomahawk steak is cut with at least 5 inches of rib bone left intact that has been frenched, while a cowboy steak only leaves an inch or two of bone to be frenched. They are the same cuts of beef, just with different visual aesthetics.
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A cowboy steak is the same as a ribeye, but with the bone left in.
Is Cowboy Steak Tender?
Cowboy steaks are very tender because they tend to be streaked with gorgeous marbling that translates into an incredibly juicy steak when it comes off the grill. This cut of beef is impressive and mouth-watering when it hits the dinner plate.
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Cowboy Steak Recipe
Print Recipe
This impressive, Flintstones-style cut of beef is sure to wow your dinner table.
YieldServes 4 to 6
Prep time 5 minutes
Cook time 18 minutes to 24 minutes
Show Nutrition
- alcohol-free
- egg-free
- paleo
- dairy-free
- low-carb
- fish-free
- peanut-free
- shellfish-free
- pork-free
- sugar-conscious
- gluten-free
- tree-nut-free
- soy-free
- wheat-free
- no-oil-added
Per serving, based on 6 servings. (% daily value)
- Calories 985
- Fat 79.3 g (121.9%)
- Saturated 35.0 g (175.2%)
- Carbs 0.5 g (0.2%)
- Fiber 0.2 g (0.8%)
- Sugars 0.0 g
- Protein 67.8 g (135.6%)
- Sodium 880.8 mg (36.7%)
Ingredients
- 2
(about 2 1/2-inch thick) cowboy cut bone-in ribeye steaks (about 2 1/2 pounds each)
- 2 tablespoons
kosher salt
- 2 teaspoons
freshly ground black pepper
Instructions
Remove 2 cowboy steaks from the refrigerator and let sit at room temperature for 1 hour before you plan to grill.
Prepare an outdoor grill for two-zone, medium-high heat.
Pat the steaks dry with paper towels. Season all over with 2 tablespoons kosher salt and 2 teaspoons black pepper. Press to adhere. Roll the steaks in any salt and pepper that has fallen off so that they adhere.
Place the steaks over direct heat. Cover and grill for 5 minutes. Flip, cover, and grill for 5 minutes.
Move the steaks over indirect heat. Cover and continue grilling, flipping halfway through, until desired doneness, 8 to 14 minutes total. The center of a medium-rare steak will register 125 to 130°F on an instant-read thermometer. Transfer to a clean cutting board and let rest 10 minutes before slicing and serving.
What temperature do you grill a cowboy steak at?
Preheat your grill and keep temperatures around 325-350 degrees. You should grill these steaks on indirect heat and finish with the reverse sear over direct heat.How to cook cowboy steak?
HOW TO MAKE COWBOY STEAKS.Set out the ribeyes at room temperature 30 minutes before grilling..Prep the grill and bring to medium-high heat..Season steaks liberally with salt and pepper..Grill about 4 minutes on each side for medium-rare..Allow to rest 5-10 minutes, serve, and enjoy!.