Cowboy Rib-Eye Steak

3.8

(82)

Cowboy ribeye steak has a lot of aliases: Butchers call this bone-in cut a rib chop, while chefs refer to it as the aforementioned cowboy or hatchet steak. It’s also known as the “meat-eaters steak” for its rich, but not overpowering flavor. Whatever you decide to name it, if you're cooking this special piece of meat, it’s important to get a nice sear to help break down external fat and internal marbling before you finish the steak in the oven. For maximum flavor, we use a simple rub with oregano, paprika, and brown sugar to coat the meat, letting it sit for three to four hours or overnight before cooking.

Directions

Preheat oven to 375 degrees with rack in center position.
Pat steak dry thoroughly with paper towels.
In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.
Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.
Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.
Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving.

Explore more:

Cowboy Rib-Eye Steak

Directions

Related Articles