Delmonico Bone-in Cowboy Cut Recipe

Bring to room temperature

Remove the Delmonico cowboy cut from the refrigerator 45–60 minutes before cooking so the steak comes closer to room temperature. Pat dry thoroughly with paper towels.

Season both sides generously: rub 2 tablespoons kosher salt evenly over all surfaces (including the exposed bone), then sprinkle 1 tablespoon freshly ground black pepper, 1 teaspoon garlic powder and 1 teaspoon onion powder. Press the seasonings into the meat so they adhere.

Preheat your oven to 375°F (190°C). Position an oven rack in the middle of the oven. Place a cast-iron skillet or heavy ovenproof skillet near the stove to preheat as well.

Preheat skillet

Place the empty cast-iron skillet over high heat for 4–5 minutes until very hot. Add 2 tablespoons neutral oil and swirl to coat; the oil should shimmer and just begin to smoke.

Sear steak

Carefully place the seasoned cowboy cut in the hot skillet, presentation side down (fat cap or meat side depending on bone placement). Sear without moving for 3–4 minutes until a deep brown crust forms. Using tongs, rotate and sear the other large flat side for 3–4 minutes. Sear the edges and fat cap for 1–2 minutes total, holding the steak with tongs so the fat renders and browns.

Add aromatics & baste

Reduce heat to medium-low. Add 3 tablespoons unsalted butter, the smashed garlic cloves, 3 thyme sprigs, and 2 rosemary sprigs to the skillet. As the butter foams, tilt the pan slightly and use a spoon to baste the steak repeatedly with the melted butter and aromatics for 30–60 seconds to infuse flavor.

Finish in the oven

Immediately transfer the skillet with the steak to the preheated 375°F (190°C) oven. Roast until an instant-read thermometer inserted into the thickest part of the meat (not touching bone) reaches your desired temperature: 120–125°F (49–52°C) for rare, 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium. For a 2–2.25 lb, 1.5–2" cowboy cut this typically takes 8–18 minutes depending on thickness and oven — check early.

Resting

Remove the skillet from the oven and transfer the steak to a cutting board. Tent loosely with foil and let rest for 10–15 minutes. Resting allows juices to redistribute and brings carryover cooking up a few degrees.

Finish and serve

While resting, spoon any butter and aromatics from the skillet over the steak. If using, top the steak with 2 tablespoons compound butter to melt during resting. Sprinkle 1 teaspoon flaky finishing salt and the optional chopped parsley. Slice against the grain near the bone into thick steak slices and serve with lemon wedges, if desired.

Adjust seasoning amounts to taste. Use an instant-read thermometer for accurate doneness. For extra crust, you can dry-brine the steak (salt only) uncovered in the refrigerator for 6–24 hours before bringing to room temperature and proceeding.