Grilled 24oz Bone In Cowboy Ribeye Steak Frites Recipe

Temper and season steak

Remove the 24 oz bone-in cowboy ribeye from the refrigerator 45–60 minutes before cooking so it comes close to room temperature. Pat dry thoroughly with paper towels. Rub the steak lightly with 2 tsp neutral oil, then season both sides and the exposed bone liberally with 2 tbs kosher salt and 1 tbs freshly ground black pepper, pressing the seasoning into the meat.

About 10 minutes before grilling, preheat the grill on high (or set a heavy cast-iron griddle or pan over high heat) to create a surface temperature of roughly 500–600°F (260–315°C) if using a thermometer. If using charcoal, bank coals for direct high heat. Oil the grates lightly to prevent sticking.

If you haven’t yet roasted marrow: roast beef marrow bones at 425°F for 20–25 minutes until the marrow is soft and starting to separate; let cool slightly and scoop out 2 tbs marrow. In a bowl, combine 6 tbs softened unsalted butter with 2 tbs roasted bone marrow, 1 tbs finely chopped parsley, 1 tsp finely chopped thyme, 1 tsp lemon zest, 1 tsp minced garlic, 1 tsp salt, and 1/2 tsp black pepper.

Mix thoroughly until fully incorporated and smooth. Taste and adjust seasoning. Transfer the marrow butter to plastic wrap or parchment, form into a log, wrap tightly, and chill in the refrigerator to firm for at least 20 minutes (or refrigerate overnight). Bring to slightly soft room temperature just before plating so it will melt over the hot steak.

In a small bowl, whisk together 1/2 cup mayonnaise, 1 tsp grated garlic, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1 tsp chopped chives, and 1 tsp chopped parsley. Season with 1/4 tsp salt and 1/4 tsp black pepper. Cover and refrigerate until serving. Taste before plating and adjust acidity or salt.

Cut potatoes into 1/3" sticks. Place cut fries into a large bowl and cover with cold water plus 1 tsp white vinegar. Soak for at least 30 minutes (or up to 2 hours) to remove excess starch, which helps crispness.

Drain the potatoes and rinse under cold water until water runs clear. Pat completely dry with clean kitchen towels or paper towels. Toss the dried fries with 1 tbsp cornstarch until lightly and evenly coated — this helps create an extra-crispy exterior.

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 325°F (163°C). Working in batches, blanch the fries for 3–4 minutes until just tender but not colored. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C).

Return blanched fries to the hot oil in batches and fry 2–3 minutes until golden and crispy. Drain on a rack or paper towels and immediately season with 1 tsp kosher salt. Keep warm in a single layer in a 250°F oven if making ahead slightly.

In a small bowl, whisk 2 tsp extra-virgin olive oil with 1 tsp sherry or red wine vinegar, 1/4 tsp salt and 1/4 tsp black pepper. Place 4 cups baby arugula or mixed baby greens in a large bowl, toss with the vinaigrette to lightly coat just before plating so greens stay crisp.

Searing and Temperature

Place the seasoned ribeye on the hottest part of the grill. For medium-rare on a 1.5–2" thick cowboy ribeye, grill over direct high heat for about 4–5 minutes per side with the lid open to develop a good crust, flipping once. If using a two-zone method, sear over direct heat 3–4 minutes per side then move to indirect heat to finish to desired doneness. Use an instant-read thermometer: target 120–123°F for rare, 125–128°F for medium-rare, 135°F for medium.

When the steak is 5–10°F below your desired final temperature, remove it from the grill and transfer to a cutting board. Tent loosely with foil and rest for 8–12 minutes. Resting allows juices to redistribute and carryover cooking will raise the internal temperature a few degrees.

Slice the rested ribeye across the grain into 1/2"–3/4" thick slices, keeping the bone attached for presentation if desired. Arrange steak slices on a warm platter or individual plates.

Place a generous slice (about 1–1.5 tbs) of bone marrow butter atop the hot steak so it melts into the meat. Sprinkle a light pinch (about 1/2 tsp) of coarse sea salt over the steak and a small sprinkle of chopped fresh parsley.

Pile a portion of the crispy fries alongside the steak and serve the herb aioli in a small ramekin for dipping. Add a small mound of lightly dressed greens to the plate and a lemon wedge on the side for optional brightness.

Serve immediately while steak is hot and butter is melted.