This mouthwatering cowboy ribeye steak will quickly become one of your favorite go-to meals! Our recipe guide will walk you through how to make the perfect reverse-seared cowboy steak, all in the comfort of your backyard.

There is nothing more satisfying than biting into a perfectly cooked cowboy steak. And even better, we take them to the grill for a low and slow cook, followed by a reverse sear to create a flavorful, savory crust. These steaks are impressive, and absolutely delicious!

About cowboy steaks

The cowboy steak is an impressive looking, french cut ribeye steak. This cut is taken from the rib section and is thick, meaty, and contains a fair amount of marbling. Other names for cowboy steak include bone-in ribeye, cowboy ribeye, and tomahawk ribeye steak (with a shorter, cleaned or frenched bone).

Cowboy steaks are ideal for the grill or smoker, and can be seared in a cast-iron pan as well. Once cooked, the meat is juicy and tender, with a rich beefy flavor.

Ingredients

• Two cowboy steaks, about 2″ thick
• Fresh garlic
• Coarse salt (I use kosher, sea salt, or Argentinian salt)
• Black pepper
• Onion powder
• Dried thyme
• Paprika (a little goes a long way)
• Olive oil (for brushing onto the steaks before seasoning)

Recommended wood pellets: oak or hickory. However, if you have a favorite, then please feel free to use it.

Steak cooking – plan ahead

These cowboy ribeye steaks will spend anywhere from 45-60 minutes in your grill or smoker. After the initial smoke cooking occurs, you will need to reverse sear your steaks to form a nice crust. Doing this amps up the flavor and gives it a nice presentation.

Have a reliable meat thermometer nearby, so you can pull your steak at the right moment!

Reverse searing

“Reverse-sear” means to searing the steak at the end of cooking, rather than at the beginning. The steaks is brought close to the desired doneness through a low and slow cooking method. After this, the meat is seared at a high temperature to seal in juices and create golden brown, savory, caramelized crust on the surface.

Use the right method

When cooking cowboy ribeye steaks with outdoor cooking equipment, it’s important to understand the capabilities of your grill. Can it achieve high temperatures between 450 and 500 degrees F? Is there an option to swap out your grill grates if needed? If not, don’t worry. There are alternatives! Remember, you can always reverse sear your steaks in a cast-iron skillet on your stovetop. A flat-top griddle or griddle pan will also work in a pinch!

How to grill cowboy ribeye steaks

• Preheat grill and make the rub: Prepare your grill or smoker for 225 degrees F. Combine the rub ingredients listed in the recipe card below.
• Season the steaks: Brush both sides of the steak with a light coating of oil, and season well with the rub.
• Low and slow cooking: Place cowboy steaks on the grill, close the lid, and let the steaks cook for about 45 minutes, or until the internal temp reaches 125 degrees F. If you’d like them medium, pull them at 130-135 degrees. Please refer to my steak temperature guide to determine the right doneness for your needs. Remove them about 5-7 degrees before they reach your target temperature.

When we developed the recipe, we were fortunate to have a flat-top grill on hand. Of course, we wanted to test the searing capability of this Cuisinart 360 XL and were pleasantly surprised at how well it worked! However, if you have a Traeger or another pellet grill that can reach high temperatures, then definitely stick with the same unit, or reverse sear the steak in a cast-iron skillet on the stove.

Reverse-searing a cowboy steak

• Remove and increase heat: Pull the steaks about 5-7 degrees before your desired doneness, and place them onto a clean plate. Crank up your grill’s temperature to 500 degrees F.
• Sear them: Once it’s up to temp, place your steaks back onto the grates and sear them for 2-3 minutes per side.
• Alternative methods: If using your stovetop or a flat top grill, melt a pat of butter on the surface right before adding the steak. Sear for 2-3 minutes, turn over, and repeat the process.

Rest in butter: Remove your cowboy ribeye from the heat. Top with 1-2 pats of herb butter, and rest them for 5-10 minutes. Slice, and serve. The addition of the flavored butter adds a nice creaminess to each bite!

More Pellet Grill Recipes

• Pellet Cooked New York Strip Steaks
• Pellet Grilled Old Bay Chicken Wings
• The Best Pellet Grill Burger
• Pellet Smoked Beef Tri-Tip
• Pellet Roasted Leg of Lamb
• Smoked Chuck Roast
• Holiday Rib Roast on a Pellet Grill
• Pellet Grill Pork Ribs

Print

Cowboy Ribeye Steak

Achieve the perfect low-and-slow steak with our tried and true reverse-sear method! It's easy, and absolutely delicious. Make restaurant-quality cowboy steaks right in the comfort of your own backyard!

Course Main Dish

Cuisine American

Keyword pellet recipes, tomahawk steak

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4 People

Calories 486kcal

Author Derrick Riches

Equipment

• Pellet Grill

Ingredients

• 2 cowboy steaks about 1 3/4” to 2” thick

Rub:

• 1 1/2 tablespoon olive oil
• 2 cloves garlic minced
• 1 tablespoon coarse salt kosher or Argentinian salt
• 1 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• 1/2 teaspoon paprika

Instructions

• Prepare your grill or smoker for 225 degrees F.
• Brush steaks on both sides with a little olive oil. Combine rub ingredients and season evenly with mixture.
• Place steaks on the cooking grate, close the lid, and cook to an internal temperature of 120 degrees F (about 45 minutes). If you'd like your steak a little more cooked, then leave it on for another 15 minutes or so.
• Remove steaks and set aside. Turn your grill to its maximum temperature (or 500 degrees F).
• Place steaks back on the hot grill and sear each side for 2-3 minutes or until a nice golden brown crust forms.
• Once seared, remove them from grill and place them on a clean cutting board. Top with butter and rest them for 5-7 minutes before serving.

Nutrition

Calories: 486kcal | Carbohydrates: 1g | Protein: 23g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 69mg | Sodium: 1804mg | Potassium: 321mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 44IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 2mg

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