18 Oz. Bone-in ‘cowboy Cut’ Ribeye Recipe
Indulge in our 18 oz. Bone-In ‘Cowboy Cut’ Ribeye, a true carnivore's delight! This succulent steak boasts a rich marbling that melts in your mouth, delivering an explosion of flavor with every bite. Grilled to perfection and seasoned with our signature blend of spices, it’s served with a side of garlic herb butter that enhances its natural juiciness. Perfectly paired with seasonal vegetables and your choice of sides, this hearty cut promises to be a memorable feast for steak lovers.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Preparation
Remove the ribeye steak from the refrigerator and let it sit at room temperature for about 30-45 minutes before cooking.
- 2
Seasoning
Generously season both sides of the ribeye steak with kosher salt and black pepper.
- 3
- 4
- 5
Adding Aromatics
Reduce the heat to medium and add the butter, garlic cloves (crushed), and rosemary to the skillet. Use a spoon to baste the steak with the melted butter and aromatics for an additional 3-4 minutes.
- 6
Checking Doneness
Use a meat thermometer to check the internal temperature. For medium-rare, it should read 130°F (54°C). Cook longer if desired doneness is medium or well-done.
- 7
- 8
Serving
Slice the ribeye against the grain and serve with the pan juices drizzled over the top.
