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