Last Updated November 3, 2019
Learn the grilling technique pros use to deliver a perfectly cooked thick and juicy cowboy ribeye steak.
Ribeyes are a beautiful cut of steak because they are so wonderfully marbled with fat and flavor. Buying a bone-in cowboy or tomahawk steak is even more impressive.
It used to be that you had to be great friends with a butcher to get a cut like this, but now you can find these monstrous cuts at Sam’s Club and some local groceries.
Because they’re cut so thick, You can’t really grill them fast over direct heat. Instead, it’s best to cook the meat slowly over a low heat to a temperature just before rare to medium-rare. I usually aim for 110F degrees.
If you use a smoker or wood chips, you can add a subtle smoke flavor to the beef throughout the cook. Want even more flavor? Top the steak with fresh herbs, like thyme or rosemary.
Once it hits that 110F mark, it’s time to crank up the heat. Go for a blazing heat of 450-500F degrees and sear it on the grill to your desired doneness.
Don’t forget to sear the fat cap on the side. There’s nothing quite like charred ribeye fat. My family fights over this part of the steak.
Reverse Seared Cowboy Ribeye
Ingredients
- 1 cowboy ribeye
- kosher salt
- course ground black pepper
- garlic powder
Instructions
- Select a beautiful cowboy ribeye from your local butcher. Season liberally on all sides with salt, pepper and garlic powder.
- Heat the smoker to 250F degrees with cherry and hickory wood or pellets. Grill the steak over indirect heat until the internal temperature reaches 110F degrees. (You can add fresh herbs on top for added flavor)
- Remove the steak from the grill, and set it up for direct heat at about 450F degrees. Sear the steak on all sides (about 5 minutes per side, depending on thickness and preferred wellness).
- Remove the steak, and let it rest for at least 10 minutes before slicing.
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