Smoked Cowboy Ribeye Recipe

If you’re a fan of smoky flavors and juicy, melt-in-your-mouth meat, then you won’t want to miss this recipe for smoked cowboy ribeye. A favorite among BBQ enthusiasts, the cowboy ribeye is a bone-in ribeye steak with a rich, beefy flavor that’s hard to beat. And when cooked low and slow on a pellet smoker, it becomes infused with a delicious smoky aroma that takes it to the next level.

This smoked cowboy ribeye recipe is perfect for those who want to impress their friends and family with a show-stopping meal. It’s not the easiest recipe, but with a little patience and attention to detail, even beginners can pull it off. You’ll need a pellet smoker, BBQ tongs, a sharp knife, and a meat thermometer to get started.

The process involves dry-brining the steak, seasoning it with a homemade rub, smoking it for an hour and a half, and then searing it on a hot grill to finish it off. It may sound like a lot of work, but the end result is well worth it. Imagine slicing into a juicy, perfectly cooked steak that’s bursting with flavor, and you’ll understand why this recipe is worth the effort.

So, whether you’re looking to impress your dinner guests, or just craving a delicious, smoky steak, give this recipe a try. With a little practice, you’ll soon become a backyard BBQ hero and be able to produce mouth-watering smoked cowboy ribeye that will have everyone coming back for seconds.

What is a Cowboy Ribeye Steak?

A cowboy ribeye is a thick, bone-in ribeye steak that is usually cut between 1-1.5 inches thick. It is a popular cut of meat due to its rich flavor, juiciness, and tenderness. The bone adds extra flavor and helps to keep the meat juicy during cooking.

The cowboy ribeye is located in the rib section of the beef, close to the shoulder. It is also commonly referred to as a bone-in ribeye or a rib steak. The cowboy ribeye is larger than a traditional ribeye and can weigh up to 2 pounds, making it a great steak for sharing with a group of friends or family.

To best prepare a cowboy ribeye, it is recommended to dry brine the steak with kosher salt for a few hours before cooking to help the seasoning penetrate the meat and lock in the natural juices. Smoking the steak on a pellet smoker for a few hours at 225°F will infuse the steak with a delicious smoky flavor.

Finally, searing the steak for a few minutes on high heat on a grill or cast iron skillet will create a beautiful crust on the outside of the steak, while keeping it juicy and tender on the inside.

The smoked cowboy ribeye is similar to the smoked tomahawk steak in terms of being a bone-in ribeye, but the tomahawk steak has a long bone that extends far out from the meat, giving it its unique appearance. If you plan to smoke tomahawk steak, ensure you have enough space in your smoker to account for the large bone. Further, when you reverse sear tomahawk steak, be careful about the large bone.

How To Make Smoked Cowboy Steak

Tips For Smoking Cowboy/Tomahawk Ribeye

Here are 3 tips for beginners who want to try smoking and searing a cowboy ribeye:

Wood Pellets

The type of wood pellets you use can make a big difference in the flavor of your smoked cowboy ribeye. Hickory or mesquite pellets are great options for beef, as they add a rich, smoky flavor. If you want a milder flavor, you can try using oak or fruitwood pellets.

Use a Meat Thermometer

To ensure that your cowboy ribeye steaks is cooked to the proper internal temperature, it’s a good idea to use a meat thermometer. This will help you avoid overcooking or undercooking the steak. Aim for an internal temperature of 120-125°F when smoking the steak, and then 135°F when searing it for medium rare.

Choose High-Quality Meat

Since the cowboy ribeye is a premium cut of beef, it’s important to choose a high-quality steak to get best smoked cowboy ribeye. Look for a steak that is well-marbled with fat, as this will help keep it juicy and flavorful during cooking.

Season Generously

To get the best flavor from your smoked cowboy ribeye, be sure to season it generously with kosher salt, black pepper, garlic powder, and onion powder. Make sure to rub the seasoning all over the steak, and then let it sit for a few hours in the refrigerator to absorb the flavors.

Best Beer To Pair With Smoked Steak

Nothing completes a delicious smoked cowboy ribeye quite like a cold beer. The right beer can enhance the flavors of the smoked cowboy ribeye steak and elevate the overall dining experience. Here’s a list of the top 3 beer pairings for a smoked cowboy ribeye.

Imperial Stout

This bold, rich beer is the perfect complement to a smoky, juicy smoked cowboy ribeye. The roasted malt flavors in an imperial stout bring out the charred flavors of the steak, while the high alcohol content helps to cut through the richness of the meat.

American IPA

An American IPA is a great choice for those who love hoppy beer. The bitterness in the IPA helps to balance out the fatty richness of the steak, while the citrusy hop flavors bring out the flavors of the seasoning.

Amber Lager

An amber lager is a great choice for those who prefer a lighter beer. The caramel malt flavors in the beer pair well with the smoky flavors of the steak, while the carbonation helps to cut through the richness of the meat.

Related Recipes of Smoked Cowboy Ribeye

• Smoked T-Bone Steak Recipe
• Smoked Steak Recipe
• Steak Temperatures
• Smoked New York Steak Recipe
• Steak Rub Recipe

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.

Print Recipe Pin Recipe

Prep Time 2 hours hrs

Cook Time 2 hours hrs

Total Time 4 hours hrs

Equipment

• Pellet Smoker
• Wood Pellets (Hickory)
• Meat Thermometer
• BBQ Knives

Ingredients

  

1x2x3x

• 2 lb bone-in rib-eye steak
• 1 tbsp kosher salt
• 1 tsp fresh cracked black pepper
• 1 tsp garlic powder
• 1 tsp onion powder

Instructions

 

• Dry brine the cowboy ribeye by sprinkling kosher salt on both sides and placing it in the refrigerator for 2 hours.
• Preheat your pellet smoker to 225°F.
• Rub cowboy rib eye with olive oil, black pepper, garlic powder, and onion powder. Rub the seasoning all over the steak, making sure to coat it evenly.
• Place the seasoned cowboy ribeye on the pellet smoker and smoke it for approximately 1-1.5 hours, or until the internal temperature of the steak reaches 120-125°F.
• Preheat your grill to high heat. While the grill is heating up, carefully remove the cowboy ribeye from the smoker and place it directly on the grill grates. If you don't have a separate grill for searing, you can move indoors to a hot cast iron skillet.
• Sear the steak for approximately 2-3 minutes on each side, or until it reaches an internal temperature of 135°F for medium-rare.
• Remove the cowboy ribeye from the grill and let it rest for 5-10 minutes before slicing and serving.

Smoked Cowboy Steak FAQs