Cowboy Steak, 22oz. Recipe

Prepare the Steak

Remove the ribeye steak from the refrigerator and let it sit at room temperature for about 30-45 minutes before cooking. This ensures even cooking.

Season the Steak

Generously season both sides of the steak with kosher salt and black pepper, pressing it into the meat to adhere.

Heat the Pan

In a large cast-iron skillet, heat the olive oil over medium-high heat until it begins to shimmer.

Sear the Steak

Carefully place the seasoned ribeye steak in the hot skillet. Sear for about 4-5 minutes on one side without moving it.

Flip and Add Aromatics

Using tongs, flip the steak over. Add the garlic cloves, fresh rosemary, and butter to the skillet. Sear the other side for another 4-5 minutes.

Baste the Steak

While the steak is cooking, tilt the skillet slightly and use a spoon to baste the steak with the melted butter and juices. Continue to cook until the internal temperature reaches your desired doneness (130°F for medium-rare).

Rest the Steak

Remove the ribeye from the skillet and place it on a cutting board. Let it rest for at least 10 minutes before slicing.