18oz Ribeye Cowboy Steak Recipe

Bring to room temperature

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

Trim any excessive hanging fat if desired, but leave the fat cap intact for flavor. Score the fat cap lightly in a crosshatch pattern about 1/8 inch deep to prevent excessive curling while cooking.

Season generously on both sides: sprinkle about 1½–2 tablespoons kosher salt evenly over the steak surface (including the fat cap). Combine the 1 tablespoon black pepper, 1 tsp garlic powder and 1 tsp onion powder and press the mixture evenly onto both sides of the steak and the edges. Do not rinse.

Preheat the oven to 400°F (205°C). Place a heavy cast-iron skillet or ovenproof stainless pan on the stovetop and heat over medium-high to high heat for 5 minutes until very hot.

Add 2 tablespoons neutral oil to the hot pan and swirl to coat. When the oil is shimmering and just starting to smoke, carefully place the seasoned ribeye fat-side down first at a slight angle so the fat renders; hold with tongs or use a folded kitchen towel to keep it stable. Sear the fat cap for 45–60 seconds until browned and some fat renders.

Lay the steak flat and sear the first side without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the second side 2–3 minutes. Sear the edges for 20–30 seconds each if desired to render and caramelize them.

Reduce heat to medium. Add the 3 tablespoons unsalted butter, crushed garlic cloves, thyme and rosemary to the pan. When the butter is melted and foaming, tilt the pan slightly and use a spoon to baste the steak continuously with the melted butter and aromatics for 30–45 seconds to coat and flavor the crust.

Immediately transfer the skillet with the steak to the preheated 400°F oven to finish cooking. Cook to your desired internal temperature, measured with an instant-read thermometer inserted into the thickest part of the meat, away from bone: 120–125°F for rare, 125–130°F for medium-rare, 130–135°F for medium. For an 18 oz, 1.5–2 inch ribeye, expect about 6–10 minutes in the oven for medium-rare depending on thickness and starting temperature.

Remove the pan from the oven when the steak reaches 5°F below your target temperature (carryover will raise it). Transfer the steak to a cutting board.

Tent the steak loosely with foil and rest for 8–12 minutes to allow juices to redistribute. While resting, spoon any buttery pan juices over the steak and, if desired, add 1–2 tablespoons compound butter on top so it melts into the meat.

Finish by sprinkling about 1 teaspoon flaky sea salt over the sliced steak to enhance flavor. Slice against the grain into 1/4–1/2-inch slices for serving. Serve with reserved pan juices or chimichurri if using.