What is a Cowboy Steak?
The cowboy steak is more than just a cut of beef—it's a culinary icon that embodies the rugged spirit of the American West. This thick, bone-in ribeye, with its impressive tomahawk-like bone, is a carnivore's dream, offering bold, juicy flavors that stand out on any grill or dinner table. Perfectly marbled and bursting with richness, the cowboy steak is made for those who appreciate the primal satisfaction of a well-cooked, hearty meal. Get yours now! Whether you're firing up the grill or searing it to perfection in a cast iron skillet, the cowboy steak delivers a dining experience that's as legendary as the cowboys themselves.
What makes this cut even better is this cut is on sale right now in our special rodeo celebration along with our Gold Buckle Box! Get yours now!
Ingredients
- 2 (2 lb.) Hoagland Meat Cowboy Steaks (each about 2-2 1/2 inches thick)
- 2 tsp. kosher salt
- 1 tsp. ground black pepper
- 1 Tbsp. vegetable oil, optional
- 1/4 c. unsalted butter, softened
- 1 1/2 tsp. ranch seasoning (such as Hidden Valley brand)
- 1 1/2 tsp. chopped parsley
Directions
SERVES 4-6; 50 MINUTES
- For the steaks: Remove the steaks from the refrigerator. Season all sides of each steak with salt and pepper. Let sit at room temperature for 30 minutes.
- For the ranch butter: In a small bowl, combine the softened butter, ranch seasoning, and parsley. Mash with a fork to combine and mix well. Transfer the butter to a piece of plastic wrap and roll into a little log. Refrigerate for at least 30 minutes.
- For the grill: Preheat a grill (charcoal or gas) to medium-high heat (400°F-450°F) with the coals or flames under only one half of the grill. Place the steak over direct heat (the side with the flame or coals). Cook for 3-5 minutes, until grill marks form. Flip, and continue to cook over direct heat for another 3-5 minutes. (Cover the grill if flare-ups occur.) Move the steaks to indirect heat (the side with no coals). Cover and cook for an additional 8-16 minutes, or until the internal temperature closest to the bone reaches 132°F (for medium rare). Remove the steak from the grill and transfer to a cutting board.
- Alternatively, cook in a skillet: Preheat the oven to 375°F. Heat a large cast-iron skillet over medium-high heat until very hot. Add 1 tablespoon of oil and swirl to coat the skillet. Place one steak in the skillet and sear for about 5 minutes, until a golden crust forms. Flip and sear for another 3-5 minutes. Using a spoon, tilt the pan and remove some of the rendered fat; discard. Reduce the heat to medium. Turn the steak onto its fat cap (lean it against the side of the pan, if needed) and sear for 1 minute. Return the steak to its second seared side and transfer the skillet to the oven for 8–16 minutes, or until the internal temperature closest to the bone reaches 132°F (for medium rare). Remove the steak from the pan and transfer to a cutting board. Carefully wipe out the skillet and repeat with the remaining steak.
- Top steaks with slices of ranch butter and let rest for 5 minutes. Carve the steak off the bone (but save that for eating!) and thinly slice against the grain. Serve immediately.
