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reverse seared cowboy ribeye steak.
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4.50 from 16 votes

Reverse Seared Cowboy Ribeye

Learn the grilling technique pros use to deliver a perfectly cooked thick and juicy cowboy ribeye steak.
Prep Time30 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: American
Servings: 4
Author: Christie Vanover

Ingredients

  • 1 cowboy ribeye
  • 1 tbsp kosher salt
  • 1 tbsp course ground black pepper

Instructions

  • Season: Season liberally on all sides with salt and pepper. Let the steak rest on the counter while you heat your grill.
  • Heat Grill: Heat your grill or smoker to 250F degrees with an indirect heat zone. Add cherry or hickory wood chunks, chips or pellets for great smoky flavor.
  • Smoke: Place the steak on the grill over indirect heat and cook without turning until the internal temperature reaches 110F degrees.
  • Adjust Grill: Remove the steak from the grill. Heat your grill to 400F degrees with a direct heat zone.
  • Sear: Place the steak on the grill over the direct heat. Cook for about 5 minutes per side, depending on thickness and your preferred doneness. Keep the grill lid closed to prevent flare ups.
  • Rest: Remove the steak from the grill, and let it rest for at least 10 minutes before slicing.

Video

Nutrition

Calories: 476kcal | Carbohydrates: 1g | Protein: 46g | Fat: 32g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 138mg | Sodium: 1862mg | Potassium: 628mg | Fiber: 0.4g | Sugar: 0.01g | Vitamin A: 42IU | Calcium: 24mg | Iron: 4mg