Cowboy Ribeye

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Cowboy ribeyes are the perfect steak for any grill master. They’re big, they’re juicy, and they’re packed with flavor.

Cowboy Ribeye
Cowboy Ribeye

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.

Cowboy Ribeye

Cowboy Ribeye

Here's a recipe for a delicious seared crust Cowboy Ribeye steak with perfect flavor and tenderness for this massive cut of meat.
5 from 3 votes
Prep Time 10 mins
Cook Time 23 mins
Resting time 4 hrs 15 mins
Total Time 4 hrs 48 mins

Ingredients
  

  • 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

Instructions
 

  • 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.