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+ servings
sliced ribeye with bone topped with herb sauce

Reverse Seared Cowboy Ribeye

Learn the grilling technique pros use to deliver a perfectly cooked thick and juicy cowboy ribeye steak.

Course Main Course
Cuisine American
Keyword beef, cowboy, ribeye, tomahawk
Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings 2
Calories 943 kcal
Author Christie Vanover


  • 1 cowboy ribeye
  • kosher salt
  • course ground black pepper
  • garlic powder


  1. Select a beautiful cowboy ribeye from your local butcher. Season liberally on all sides with salt, pepper and garlic powder.

  2. 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)

  3. 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).

  4. Remove the steak, and let it rest for at least 10 minutes before slicing.

Nutrition Facts
Reverse Seared Cowboy Ribeye
Amount Per Serving
Calories 943 Calories from Fat 576
% Daily Value*
Fat 64g98%
Saturated Fat 28g175%
Cholesterol 276mg92%
Sodium 235mg10%
Potassium 1215mg35%
Protein 91g182%
Vitamin A 70IU1%
Calcium 32mg3%
Iron 7.8mg43%
* Percent Daily Values are based on a 2000 calorie diet.