Recipes Ingredients Meat & Poultry Beef Recipes Grilled Cowboy Steak Learn from Martha how to cook this impressive steak. Servings: 2 Jump to recipe A cowboy steak is a statement piece of meat. Weighing about 2 1/2 pounds and standing several inches tall, it's as spectacular to look at as it is delicious to eat. This pricey cut is well marbled and is one of the most tender, flavorful, and juicy pieces of beef. When you have a special steak like this, you want to cook it perfectly. Follow Martha's cowboy steak recipe, which starts the meat on the stovetop in a grill pan and finishes it in the oven, for the best results. (Our recipe also has instructions for cooking a cowboy steak on a gas grill.) How to Cook Steak Like a Chef, From Pan Searing and Broiling to Grilling Credit: Kelsey Hansen What Is a Cowboy Steak? A cowboy steak is a bone-in ribeye. It's similar to a tomahawk steak, but the difference is in the way it is presented. While the tomahawk has a long, frenched (cleaned) bone, the cowboy steak has a short, frenched bone. This steak's flavor is rich, juicy, and beefy; the cut has generous marbling. And it's a sizeable piece of meat—it's a steak to slice and share. How to Cook Juicy Steaks Every Time With these important tips, you’ll be making juicy steaks like a pro in no time. Use the right pan: Cast iron is the best type of pan to use when cooking steak, whether you’re grilling or searing. Most grill pans and outdoor grills are made of cast iron, which is naturally nonstick. Start with a hot pan: You want the meat to start cooking the second it hits the pan, so make sure the pan (or grill) is super hot. When you see smoke curling up from the pan, it’s ready to go. Bring the meat to room temperature: It’s important to let the steaks rest at room temperature for a while before you start cooking. If the meat isn’t cold, it will cook much more evenly, and you won’t end up with a raw center and gray edges. Pat the steaks dry: Water and oil don’t mix, so use some paper towels to blot off any excess moisture from the steaks. Season well: We mean it. Use more salt and pepper than you think you should. The right amount of seasoning is what will bring out the meaty flavor of the steak. Don’t rush the process: In short, do not disturb. Leave the steaks on the grill pan until each side is well browned and releases easily from the pan. Flipping or turning the steaks too often will prevent a golden crust from forming. Let the meat rest: Allow at least 10 minutes for the steak to rest before slicing. This will allow the juices to settle, so you won’t lose any moisture or flavor while you cut into the meat. Don’t worry about covering the meat with foil during this time—covering creates steam, which could make the outer crust soggy, and cowboy steaks are big enough that they won’t get cold while they rest. Cover the bone with foil: Since this kind of steak has exposed bone, wrap it with a few layers of foil to prevent it from burning. If you’re cooking cowboy steak on an outdoor gas grill, the basics are the same. As far as timing goes, start the steaks covered on direct heat for about 5 minutes per side, then move to indirect heat for another 6 to 7 minutes per side. Directions Bring steak to room temp and preheat oven: Let steak rest at room temperature about 1 hour. Preheat oven to 425°F. Heat a grill pan to medium-high. Credit: Kelsey Hansen Prep steak: Pat steak dry with paper towels. Season steak generously with salt and pepper. Cover exposed bone with foil to prevent browning. Drizzle safflower oil over steak, rub to coat, and place on grill pan. Credit: Kelsey Hansen Grill steak: Grill for about 5 minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat. Credit: Kelsey Hansen Transfer steak to oven to finish cooking: Transfer steak to a baking sheet fitted with a wire rack and finish cooking in oven until steak reaches 125°F for medium-rare, 12 to 14 minutes. Credit: Kelsey Hansen Let steak rest: Remove steak from oven and let rest 10 minutes before slicing and serving. Credit: Kelsey Hansen Serving Suggestions Potatoes: What would meat be without potatoes? This cowboy steak can be served with potatoes in every form—French fries, chips, and baked potatoes are classic choices, but potato salad is also a great option, especially for outdoor grilling parties and potlucks. Grilled vegetables: If you choose to grill the steak, we suggest you throw some of your favorite vegetables on the grill. Grilled corn on the cob, asparagus, summer squash, mushrooms, bell peppers, and onion rings are always crowd-pleasers. Salads: Simple leafy salads are a welcome refresher when you’re eating a lot of rich meat. Slightly heartier grain salads are also a safe bet. Keep them simple, just like the best steak. Storage and Reheating Chances are you might have leftovers when you cook a cowboys steak. If you think that’s going to be the case, only slice as much meat as you need. If you keep leftover meat attached to the bone, it will be easier to store and reheat. Wrap the leftover steak in foil and store in a resealable bag in the refrigerator for up to 2 days. Reheating Place the leftover steak on a foil-lined baking sheet and reheat it in a 350-degree Fahrenheit oven until the center is just warmed through. Check every 5 minutes or so to ensure you don’t cook the steak any more than you need to. Other Grilled Steak Recipes to Try: Grilled Flank Steak With Red Onion Grilled Marinated Hanger Steak Grilled Porterhouse With Brown Butter and Horseradish Perfect Grilled Steak Grilled Skirt Steak and Hearts of Palm Salad Updated by Riley Wofford Riley Wofford Riley Wofford is a recipe developer, food stylist, and writer with over 15 years of experience and holds a Professional Culinary Arts diploma from the International Culinary Center. In addition to decorvow.com, Riley's work can be found in TODAY.com, Delish, Food52, and Marley Spoon.