Cowboy ribeyes are the perfect steak for any grill master. They’re big, they’re juicy, and they’re packed with flavor.
But what exactly is a cowboy ribeye? Cowboy ribeyes are simply beef ribeye steaks that have been cut from the bone. This gives them a more rustic look and allows for more of the flavorful marrow to be exposed. Cowboy ribeyes are also typically well-marbled, which means they’re loaded with richness and flavor. So, if you’re looking for a steak that’s sure to impress, look no further than the cowboy ribeye.
- 13 lb bone-in rib-eye steak
- 1 tbsp cumin seed
- 1 tbsp coriander seed
- 2 tsp black peppercorns
- 2 tbsp coarse salt
- 1 tbsp sweet paprika
- 2 tbsp light brown sugar
- 2 tbsp finely chopped oregano
- 5 gloves minced garlic
- Start the Kamado grill or oven and set it to 375 degrees with rack in center position.
- Using a paper towel, dry your steak. You'll need to gently pat it to dry thoroughly.
- Grind the cumin, coriander and peppercorns and mix it all together. Transfer it to a medium bowl and add the salt, brown sugar, paprika, garlic and oregano. Mix it well.
- Get your steak and rub it with the mixture. Make sure to rub it on all sides and let it stand in room temperature for 3 to 4 hours.
- In a large cast iron pan, sear steak on both sides over medium-high heat for 8 minutes until it blackened.
- Once done, place the steak in Kamado Grill or oven and roast for about 15 minutes or until the internal temperature becomes 125 degrees.
- Remove from grill/oven and place your steak to a carving board. Let it stand for 15 minutes before slicing.