Nothing quite matches the bold satisfaction of slicing into a perfectly grilled Cowboy Ribeye. This Grilled tomahawk steak recipe cut is more than just a meal—it’s a celebration of rustic flavors, smoky char, and bone-in drama. In this article, you’ll learn how to grill the ultimate Cowboy Ribeye steak step-by-step, with juicy results every time. We’ll cover the history behind this cut, how to prepare and season it right, the grilling process, and a few pro tips for next-level flavor. Whether you’re hosting a backyard BBQ or enjoying a steakhouse night at home, this guide has everything you need.
The Story & Intro
Cowboy Ribeye memories from the firepit
Flames, fatherhood, and flavor
One of my earliest memories of summer was sitting with my dad next to a firepit in Texas. He always believed steak should be cooked with smoke, heat, and love—not shortcuts. The tomahawk ribeye, a thick, bone-in steak with a caveman aesthetic, was his prize cut. He’d season it with salt, cracked pepper, and a pinch of garlic powder, then grill it over real wood. That aroma, that sizzle—it was unforgettable. Every time I grill a Cowboy Ribeye, it’s like I’m back on that patio, hearing him say, “Let it rest. That’s where the magic is.”
What makes a Cowboy Ribeye special
A Cowboy Ribeye stands out for its dramatic look and marbled tenderness. It’s essentially a ribeye steak, but the long rib bone is left intact, making it resemble a tomahawk axe. The bone adds flavor, insulation, and an undeniable wow factor on the grill. If you’ve tried the chipotle steak recipe before, imagine that flavor multiplied by ten. Its thick cut makes it ideal for reverse searing or two-zone grilling, both of which we’ll cover in detail below.
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The Ultimate Cowboy Ribeye – Grilled Tomahawk Steak
- Total Time: 55 minutes
- Yield: 2 servings
Description
A juicy, bone-in Cowboy Ribeye grilled to perfection using the reverse sear method. This tomahawk steak delivers big flavor and backyard BBQ vibes.
Ingredients
- 1 Cowboy Ribeye (2-inch thick, ~2.5 lbs)
- 2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1/2 teaspoon garlic powder
- 1 tablespoon olive oil (optional for crust)
Instructions
- Remove ribeye from fridge and let rest at room temperature for 30–60 minutes.
- Season generously on all sides with salt, pepper, and garlic powder. Optionally, dry brine overnight in fridge.
- Preheat your grill for two-zone cooking: one hot side, one indirect.
- Place the steak on the cool side and grill with the lid closed until internal temp reaches 115°F (about 30–40 minutes).
- Move steak to hot side and sear for 2–3 minutes per side until crust forms and internal temp hits 125–130°F (medium-rare).
- Remove from heat, tent with foil, and rest for 10 minutes before slicing.
Notes
To add even more flavor, top with compound butter after grilling. Adjust seasoning to your taste and don’t skip the resting period.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 steak (half)
- Calories: 890
- Sugar: 0g
- Sodium: 1280mg
- Fat: 72g
- Saturated Fat: 28g
- Unsaturated Fat: 44g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 65g
- Cholesterol: 220mg
Keywords: cowboy ribeye, tomahawk steak, grilled steak, ribeye recipe
Preparing the Perfect Cut
Choosing and prepping your tomahawk
Selecting the best Cowboy Ribeye
Not all steaks are created equal. Look for a Cowboy Ribeye that’s at least 2 inches thick, well-marbled, and USDA Prime or Choice grade. The fat should be evenly distributed. Don’t settle for anything less—you want a steak that’s worthy of your grill. You can pair it beautifully with creamy beef pasta with cream cheese as a hearty side.
Prepping for the grill
Before it hits the heat, your Cowboy Ribeye needs time. Let it sit out for 30–60 minutes to reach room temp. Generously season both sides with kosher salt, black pepper, and a touch of garlic powder or steak rub. Optionally, dry brine overnight in the fridge for deeper flavor and better crust. Meanwhile, prep your grill for two-zone cooking—one side hot, the other cooler for indirect heat. This method ensures you don’t burn the outside while the inside stays raw.
Grilling Like a Cowboy
How to grill Cowboy Ribeye right
Reverse searing technique
Start by placing your seasoned Cowboy Ribeye on the cooler side of the grill. Close the lid and let it slowly rise to about 115°F (for medium-rare). This gentle cooking method keeps it juicy inside. Then, move it over to the hot side and sear both sides for 2–3 minutes until a deep crust forms. The result? A steak that’s pink edge-to-edge, with a crispy, flavorful char. It’s similar to our process for air fryer steak bites, just more primal.
Internal temps and resting
Use a meat thermometer. For medium-rare, pull the steak at 125–130°F. Medium? 135–140°F. After removing from heat, tent with foil and let it rest for 10 minutes. This allows juices to redistribute, making every bite tender. Serve with roasted garlic butter or a bold side like garlic butter steak bites for a total flavor explosion.
FAQs and Final Thoughts
Frequently Asked Questions about Cowboy Ribeye
What’s the difference between Cowboy Ribeye and Tomahawk Steak?
They’re basically the same cut. A Tomahawk steak has a longer, “frenched” bone, while Cowboy Ribeye often has a shorter one. Both are bone-in ribeyes and deliver similar flavor and texture.
How long should I grill a Cowboy Ribeye?
It depends on thickness. For a 2-inch steak, reverse searing can take 45–60 minutes total—20–30 min on indirect heat, followed by 4–6 minutes of direct searing.
Can I use cast iron instead of a grill?
Absolutely. Use a hot cast iron skillet and follow the same searing steps. Just be sure to open windows—indoor searing gets smoky.
Should I marinate the steak?
Generally no. Cowboy Ribeye is rich in natural flavor. Instead of marinades, use a dry rub or just salt and pepper. Let the meat speak for itself.
How do I serve Cowboy Ribeye?
Slice against the grain for tenderness. Serve it on a large wooden board with roasted vegetables, mashed potatoes, or a crisp salad.
Final Thoughts
There’s something undeniably satisfying about grilling a Cowboy Ribeye. From choosing the right cut to mastering reverse sear, it’s an experience as much as it is a recipe. You’re not just making dinner—you’re cooking a memory, a tradition, a ritual. Now that you know the techniques and the timing, fire up that grill and own the flame.