Cowboy Steak, 22oz. Recipe

Bring to room temperature

Remove the 22 oz bone-in ribeye from the refrigerator and pat dry with paper towels. Leave uncovered on a rack for 45–60 minutes (or at least 30 minutes) so the interior approaches room temperature; this promotes even cooking.

Season

Generously season both sides and the exposed bone with 2 tablespoons kosher salt, 1 tablespoon freshly ground black pepper, and 1 teaspoon garlic powder. Press seasoning lightly into the meat so it adheres. If time allows, season up to 2 hours ahead and keep uncovered in the refrigerator to dry-brine, then bring back to room temperature before cooking.

Preheat oven

Preheat your oven to 275°F (135°C). Place a wire rack on top of a rimmed baking sheet if using the reverse-sear method, or have an instant-read thermometer ready if doing a stovetop-to-oven finish.

Slow roast (optional, for even doneness)

Place the seasoned steak on the wire rack and insert the probe of an instant-read or leave-in thermometer into the thickest part of the meat, avoiding bone. Roast in the preheated oven until internal temperature reaches about 115–120°F (46–49°C) for medium-rare final target (this typically takes ~25–40 minutes depending on steak thickness). Remove from oven and let rest briefly while you prepare to sear.

Pan heat

Heat a heavy cast-iron skillet over high heat until smoking hot, about 5 minutes. Add 2 tablespoons high-smoke-point oil and swirl to coat the pan.

Sear steak

Place the steak in the hot skillet, bone side up and then meaty side down, pressing for full contact. Sear undisturbed for 1.5–2 minutes to develop a deep brown crust. Flip and sear the other meaty side for another 1.5–2 minutes. If the exposed fat cap is present, hold the steak on its fat edge with tongs for 30–45 seconds to render and crisp the fat.

Baste with butter and aromatics

Reduce heat to medium-high, add 3 tablespoons unsalted butter, 3 lightly crushed garlic cloves, 2 sprigs rosemary, and 2 sprigs thyme to the pan. As the butter foams, tilt the pan and spoon the melted butter and aromatics over the steak repeatedly (basting) for 45–90 seconds to build flavor and finish cooking.

Finish to temperature

If the steak hasn't reached target doneness after searing/basting, transfer the skillet to a 400°F (205°C) oven for 2–6 minutes, or continue basting on the stovetop until internal temperature reads: 125°F (52°C) for medium-rare, 130°F (54°C) for medium. Remove when 5°F (3°C) below your target as it will rise while resting.

Transfer the steak to a cutting board and tent loosely with foil. Rest for 8–12 minutes to allow juices to redistribute; this also raises the internal temp to the final target.

Taste and finish with 1 teaspoon coarse finishing salt if desired. Slice against the grain into thick slices (about 1/2–3/4 inch) and serve, optionally topped with 2 tablespoons compound or finishing butter while still warm so it melts over the steak.