Yeehaw! This cut of meat is so huge, that I all but needed to lasso it into my shopping cart. There’s a reason that this giant cut of beef is called the cowboy steak. A cowboy steak is literally a 2.5 to 3 inch thick ribeye with the bone still attached. They say that the cowboys used to hold onto that bone as they bit into the steak, like a beef lollipop.
Now, this steak is way too large for me to eat on my own, so Albert and I will slice it and share it. As with any steak, this goes great with a side salad and a baked potato. Below you’ll find my fool proof recipe to cooking this steak when grilling outside isn’t an option (hello wintertime).
How to Grill a Cowboy Steak Indoors
This recipe will teach you how to cook a cowboy steak inside the comfort of your own kitchen! Now you can enjoy an amazing steak without having to fire up the grill on those rainy or snowy days. The best part is this thick-cut juicy beef is a great steak to share.
Season your steaks with a a generous amount of salt and pepper on all sides.
Place the steaks on the baking sheet, and put into the oven.
Cook the steaks until they reach an internal temperature of 120°F (about 20 minutes for 2 inch thick steaks). The outside should have started to turn light brown, but it should be clear that they are not yet cooked all the way through.
Heat the olive oil in a skillet until very hot. Begin to sear the steak. The steak should sizzle upon hitting the pan.Remember, we already began cooking the steaks in the oven, so the searing process should not take very long.
Once the bottom of the steak has that beautiful seared color on it, flip it over.
Add the butter and garlic to the pan.Using a regular spoon, baste the steak with the melted butter for about 30 seconds.
Once the steak has been seared to your desired temperature, remove from the pan, and allow to rest for a few minutes.
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