18 Oz Cowboy Steak Recipe

Bring to room temperature

Remove the 18 oz cowboy steak from the refrigerator 45–60 minutes before cooking. Pat dry thoroughly on both sides with paper towels to remove any surface moisture—this promotes a better sear.

Trim any excessive silver skin only if necessary; leave fat cap intact for flavor. Score the fat cap lightly in a crisscross pattern with small shallow cuts (about 1/8" deep) so fat renders evenly while cooking.

Season generously on both sides: evenly rub 1.5 tbs kosher salt, 1 tbs freshly ground black pepper, and 1 tsp garlic powder onto the steak. Press seasonings into the meat so they adhere.

Preheat

If using stovetop-to-oven method: preheat oven to 375°F (190°C). Place an oven-safe cast-iron skillet or heavy ovenproof pan on the stovetop over medium-high heat for 5 minutes until very hot. If using reverse-sear: preheat oven to 275°F (135°C) and place steak on a wire rack set over a baking sheet.

Sear (stovetop-to-oven method)

Add 1 tbs neutral oil to the hot skillet and swirl to coat. Carefully place the seasoned steak in the skillet. Sear without moving for 2.5–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes, also searing the fat cap for about 1–2 minutes to render fat and develop color.

Transfer to oven

After searing both sides and the fat cap, transfer the skillet to the preheated 375°F oven. Roast until internal temperature reaches 125°F (52°C) for medium-rare, or 130–135°F (54–57°C) for medium. For an 18 oz, 2-inch steak this typically takes 6–10 minutes but monitor with an instant-read thermometer inserted into the thickest part of the steak.

Reverse-sear alternative

For more even doneness, use the reverse-sear: place the seasoned steak on the rack in the 275°F oven and roast until internal temp reaches about 115–120°F (46–49°C) (usually 25–35 minutes). Then heat the skillet over high heat with 1 tbs oil and sear 45–60 seconds per side and 30–45 seconds on the fat cap to form a crust, then proceed to basting step.

Baste with butter and aromatics

When the steak is within about 10–15°F of your target temperature (or immediately after searing in reverse-sear), return the skillet to medium heat. Add 3 tbs unsalted butter, 3 crushed garlic cloves, and 4 thyme sprigs. As the butter melts and foams, tilt the pan slightly and use a spoon to continuously baste the top of the steak with the hot butter and aromatic juices for 1–2 minutes. This adds flavor and helps finish the crust.

Baste until butter is brown and aromatic but not burnt—about 1–2 minutes. If pan is too hot, lower heat to medium to avoid burning butter. Spoon butter over the fat cap as well to help it render more and deepen color.

Rest

Transfer the steak to a cutting board and loosely tent with foil. Rest for 8–12 minutes (large steaks need longer) to allow juices to redistribute and internal temperature to climb a few degrees.

Slice and finish: if serving whole, sprinkle coarse finishing salt to taste and scatter chopped fresh parsley. If slicing, cut against the grain into 1/2" thick slices and plate. Serve with lemon wedges on the side for those who want a bright finish.