7 Essential Tips for Incredible Cowboy Steak | Grill Guide

If you’re a steak lover looking for the ultimate cut that delivers rich flavor, impressive presentation, and a satisfying bite, then the cowboy steak is for you. This thick, bone-in ribeye is known for its intense marbling, juicy tenderness, and bold, beefy taste that makes it a favorite among grill masters and steakhouse enthusiasts alike.

But what exactly is a cowboy steak? How do you cook it to perfection? What are the best seasonings and side dishes to pair with it? In this ultimate guide, we’ll cover everything you need to know—from selecting the best cut to cooking techniques that will ensure a mouthwatering result.

What is a Cowboy Steak?

The cowboy steak is a bone-in ribeye steak that is extra thick-cut, usually at least 2 inches thick, with a short Frenched bone protruding from one side. This bone-in feature enhances the presentation and adds flavor during cooking, making it one of the most coveted cuts for steak lovers.

Characteristics of a Cowboy Steak

• Cut from the Rib Primal: It comes from the same section as a standard ribeye, between ribs 6 and 12.
• Thicker than a Standard Ribeye: Typically 18-32 ounces, compared to the 12-16 ounce standard ribeye.
• Bone-in for Extra Flavor: The attached bone adds richness and helps retain juiciness.
• Highly Marbled: Loaded with intramuscular fat, giving it that buttery texture and beefy taste.
• Best for High-Heat Cooking: Because of its size, reverse searing, grilling, or sous vide are the best cooking methods.

Cowboy Steak vs. Tomahawk Steak vs. Ribeye – What’s the Difference?

These cuts often get confused because they all come from the ribeye section. However, the key differences are:

A cowboy steak is essentially a shorter-boned tomahawk steak, making it easier to cook at home while still offering the same incredible flavor and impressive presentation.

How to Choose the Best Cowboy Steak 🥩

When it comes to cooking the perfect cowboy steak, the first step is choosing the right cut. Not all steaks are created equal, and understanding what to look for will ensure tenderness, juiciness, and incredible flavor.

1. Look for High-Quality Beef (USDA Grades & Wagyu Options)

Not all beef is the same, and the quality grading makes a big difference in taste and texture. In the U.S., beef is graded by the USDA (United States Department of Agriculture) based on marbling and maturity:

• USDA Prime – The best option! Highest marbling (fat content), making it incredibly tender and juicy.
• USDA Choice – Still a great option, with good marbling but slightly less tender than Prime.
• USDA Select – Leaner with less fat, meaning it can be tougher and drier.

For the ultimate steak experience, USDA Prime or Wagyu beef is the best choice. Japanese A5 Wagyu or American Wagyu cowboy steaks have the highest buttery texture and umami flavor, but they come at a premium price.

2. Prioritize Marbling for Maximum Flavor

Marbling (the thin white streaks of fat within the muscle) is what makes a steak tender, juicy, and flavorful. The more marbling, the better!

Look for:

• Evenly distributed marbling throughout the steak.
• Flecks of fat, rather than large chunks, which indicates a higher-quality cut.
• Bright red meat color (avoid steaks with a dull or brownish tint).

3. Choose the Right Thickness

Cowboy steaks should be at least 2 inches thick. This prevents overcooking and ensures a perfect seared crust while keeping the inside juicy.

Why thickness matters:

• Too thin (less than 1.5 inches) → Cooks too quickly, risking dryness.
• Ideal thickness (2-2.5 inches) → Perfect for reverse searing, grilling, or sous vide.
• Extra thick (3+ inches) → Best for slow-cooking techniques like reverse searing.

4. Bone-In vs. Boneless – Why the Bone Matters

The bone in a cowboy steak isn’t just for looks—it enhances the flavor and cooking process!

Why keep the bone?

• Better Flavor – The bone adds richness and depth to the meat.
• Juicier Steak – It protects the meat from drying out during cooking.
• More Impressive Presentation – A cowboy steak looks more appealing and rustic with the bone attached.

5. Where to Buy a Cowboy Steak

You can find cowboy steaks at:

• High-End Butcher Shops – Best for quality and custom thickness.
• Steakhouse Suppliers – Many steakhouses sell their premium cuts to customers.
• Online Meat Markets – Websites like Snake River Farms, Crowd Cow, and Porter Road offer Wagyu and Prime-grade cowboy steaks delivered to your door.
• Supermarkets – Some premium grocery stores (Whole Foods, Costco, or specialty markets) carry USDA Prime cowboy steaks.

How to Cook a Cowboy Steak Like a Pro

Now that you’ve chosen the perfect cut, it’s time to cook it like a steakhouse chef. Because cowboy steaks are thicker than regular ribeyes, they require different cooking techniques to ensure even doneness.

Best Cooking Methods for Cowboy Steak

There are several ways to cook a cowboy steak, but the most foolproof and flavorful methods include:

Each method has its benefits, but for thick cowboy steaks, the reverse sear method is the best way to achieve perfect doneness and a flavorful crust.

The Best Way to Cook a Cowboy Steak: Reverse Sear & Grilling

Cooking a cowboy steak requires precision and patience because of its thickness. You want a crispy, flavorful crust on the outside while keeping the inside perfectly tender and juicy. The two best cooking methods for achieving this are reverse searing and grilling.

The Reverse Sear Method – Perfect for Thick Cowboy Steaks

Reverse searing is a two-step process:

1. Slow-cook the steak at a low temperature (oven or smoker) to bring it to the desired doneness.
2. Sear it over high heat (cast-iron skillet or grill) to create a flavorful crust.

Why Reverse Sear Works Best for Cowboy Steaks:

Even Cooking – No overcooked edges with a raw center.
Perfect Crust – High-heat sear at the end for that steakhouse-style bark.
Juicier Steak – Retains moisture and tenderness.

Step-by-Step Guide to Reverse Searing a Cowboy Steak

1. Bring the Steak to Room Temperature (30-45 minutes)

• Take your cowboy steak out of the fridge at least 30 minutes before cooking.
• This ensures even cooking and better moisture retention.

2. Preheat Your Oven or Smoker to 225°F (107°C)

• Cooking the steak at a low temperature ensures it cooks slowly and evenly for the best texture.
• You can also use a smoker for added wood-fired flavor.

3. Season the Steak Generously

• Use kosher salt, cracked black pepper, and garlic powder.
• Pat the seasoning onto both sides and let it rest for 10-15 minutes to absorb.
• For extra flavor, brush with a bit of olive oil or melted butter.

4. Cook the Steak in the Oven Until It Reaches 10-15°F Below Target Temperature

Use a meat thermometer to check internal temperature:

• Place the steak on a wire rack over a baking sheet for even airflow.
• Bake for 45-60 minutes, depending on thickness.

5. Heat a Cast-Iron Skillet or Grill to High Heat (500°F/260°C)

• If using a grill, preheat one side for direct high heat.
• If using a skillet, heat it until it’s smoking hot.

6. Sear the Steak for 1-2 Minutes Per Side

• Add butter, garlic cloves, and rosemary to the pan for extra flavor.
• Sear each side for 1-2 minutes until a rich, golden-brown crust develops.

7. Rest the Steak for 10 Minutes Before Slicing

• Letting the steak rest helps the juices redistribute, ensuring it stays tender and juicy.
• Slice against the grain for maximum tenderness.

How to Grill a Cowboy Steak – A Classic BBQ Method

If you love the smoky, flame-kissed flavor of a steak cooked on the grill, this method is for you! Since cowboy steaks are thick, you’ll need a two-zone grilling setup:

Direct Heat Side – For searing the steak.
Indirect Heat Side – For slowly bringing the steak to temperature.

Step-by-Step Guide to Grilling a Cowboy Steak

1. Prep the Steak & Grill

• Allow the steak to rest at room temperature for 30-45 minutes before cooking.
• Preheat the grill to 450-500°F (232-260°C) on one side.

2. Season the Steak Generously

• Use a simple salt and pepper rub or your favorite steak seasoning blend.
• Optional: Dry brine by seasoning 24 hours in advance for deeper flavor.

3. Sear the Steak Over Direct Heat (3-4 minutes per side)

• Place the steak over direct heat for a hard sear.
• Flip every 2 minutes to prevent burning.

4. Move to Indirect Heat & Finish Cooking

• Move the steak to the cooler side of the grill to finish cooking gently.
• Close the lid and let it cook until it reaches 10-15°F below target temperature (see temperature chart above).

5. Sear One More Time & Rest Before Serving

• Move the steak back over direct heat for 30 seconds per side to re-crisp the crust.
• Let it rest for 10 minutes, then slice against the grain.

Best Seasoning & Butter Finishing for a Cowboy Steak

Classic Cowboy Steak Seasoning Blend

Looking to elevate your steak to the next level? Try this bold spice mix:

2 tbsp kosher salt
1 tbsp cracked black pepper
1 tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp dried thyme or rosemary

Butter Basting for Extra Flavor

For a steakhouse-style finish, baste the steak in butter with garlic and herbs:

1. Melt 2 tbsp butter in the pan after searing.
2. Add 2 crushed garlic cloves & a sprig of rosemary.
3. Spoon the butter over the steak for 30 seconds per side.

How to Rest, Slice, and Serve a Cowboy Steak Like a Pro

Cooking your cowboy steak to perfection is just half the battle. To truly enjoy it at its juiciest and most flavorful, you need to rest, slice, and serve it properly.

1. Why Resting Your Cowboy Steak is Essential

After cooking, it’s tempting to slice into the steak immediately—but don’t! Resting allows the juices to redistribute, preventing them from running out and leaving you with a dry steak.

Rest Time: 10-15 minutes
Cover Lightly: Use foil to keep it warm without trapping steam.

What Happens if You Skip the Resting Step?

• Juices escape onto the cutting board.
• The steak becomes less tender and drier.
• You lose flavor and moisture.

2. How to Slice a Cowboy Steak Correctly

Cutting your steak the wrong way can make it chewier and tougher than it should be. To maximize tenderness:

Slice Against the Grain: Look for the muscle fibers and cut perpendicular to them.
Use a Sharp Knife: A serrated or chef’s knife ensures clean cuts.
Cut into ½-inch Thick Slices: This keeps each bite juicy and flavorful.

Pro Tip: If serving family-style, slice the steak first and arrange it on a platter with a sprinkle of finishing salt and melted butter for extra flavor.

Best Side Dishes to Serve with a Cowboy Steak

A bold, beefy cowboy steak deserves equally delicious side dishes. Here are some perfect pairings to complete your meal:

1. Classic Steakhouse Sides

• Garlic Mashed Potatoes – Creamy and buttery, perfect for soaking up steak juices.
• Loaded Baked Potatoes – Topped with sour cream, cheese, and bacon.
• Steakhouse Mac & Cheese – Extra cheesy with a crispy breadcrumb topping.

2. Grilled & Roasted Vegetables

• Grilled Asparagus – Lightly charred with olive oil and sea salt.
• Roasted Brussels Sprouts – Tossed in balsamic glaze for a sweet-savory flavor.
• Caramelized Onions & Mushrooms – Cooked in butter and garlic to enhance the steak.

3. Bread & Salad Pairings

• Garlic Butter Rolls – Soft, warm, and perfect for sopping up steak juices.
• Caesar Salad – Crisp romaine with parmesan and homemade croutons.
• Wedge Salad – Iceberg lettuce with blue cheese dressing and crispy bacon.

4. Best Wine & Drink Pairings

• Red Wine: Cabernet Sauvignon, Malbec, or Syrah (pairs well with rich beef flavors).
• Bourbon or Whiskey: A smoky, caramelized drink to complement the steak.
• Dark Stout Beer: Adds deep, malty notes to balance the steak’s richness.

Common Cowboy Steak Cooking Mistakes to Avoid

Even experienced home cooks can make mistakes when cooking a thick cowboy steak. Avoid these pitfalls for the perfect result:

1. Cooking the Steak Cold

Mistake: Cooking a steak straight from the fridge.
Solution: Let it rest at room temperature for 30-45 minutes before cooking.

2. Underseasoning the Steak

Mistake: Not using enough salt or spices.
Solution: Season generously at least 30 minutes before cooking for a deep flavor.

3. Overcooking the Steak

Mistake: Cowboy steaks are thick, and high heat alone can burn the outside before the inside is done.
Solution: Use the reverse sear method to cook it evenly without burning.

4. Skipping the Meat Thermometer

Mistake: Guessing the doneness instead of checking the internal temperature.
Solution: Use a digital meat thermometer for perfect results (see temperature chart above).

5. Not Letting the Steak Rest

Mistake: Cutting into the steak immediately after cooking.
Solution: Rest for at least 10 minutes so the juices can settle.

FAQs About Cowboy Steak

1. How long does it take to cook a cowboy steak?

It depends on thickness and method:

• Reverse Sear (Oven + Sear): 45-60 minutes in the oven + 2-3 minutes searing.
• Grilling: 10-15 minutes indirect heat + 4-6 minutes searing.

2. Can I cook a cowboy steak in a pan only?

Yes, but use a cast-iron skillet and butter baste for the best flavor. Cook over medium heat for 5-7 minutes per side, then finish in a 400°F oven for 5-10 minutes.

3. What is the best wood for smoking a cowboy steak?

For a smoky flavor, use:

• Oak: Bold, classic steakhouse flavor.
• Hickory: Rich, slightly sweet smoke.
• Cherry or Applewood: A touch of sweetness.

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Conclusion: Why the Cowboy Steak is a Must-Try Cut

If you’re looking for a steak that’s bold, flavorful, and incredibly satisfying, the cowboy steak is the ultimate choice. With its bone-in richness, beautiful marbling, and thick cut, it delivers a mouthwatering, steakhouse-quality experience at home.

Key Takeaways:
Choose a high-quality, thick-cut cowboy steak (at least 2 inches).
Reverse sear or grill using a two-zone method for even cooking.
Let it rest before slicing against the grain for maximum tenderness.
Pair it with classic sides like mashed potatoes, grilled veggies, and red wine.

Now that you know how to buy, season, cook, and serve a cowboy steak like a pro, it’s time to fire up your grill or skillet and enjoy one of the best steaks of your life!