This cowboy chop ribeye steak is truly a gift from heaven! If you’re going to cook this cut, be sure you do it right. Here’s a step-by-step on how to properly maximize the flavor you get from this impressive cut.
Cowboy Chop Ribeye Steak Recipe
First up, grab the ribeye steak (with both hands if necessary) and place it on a washable surface. What you don’t want to do is leave it on the kitchen surface, and thus cross contaminate the raw meat and anything you place there afterwards. A plate or a cutting board are easy to clean, so use one of those.
Using paper towels pat the cowboy chop ribeye dry. Then give it a light coating of olive oil – this only acts as a binder between the meat and the rub. Then season with sea salt and fresh ground black pepper.
Time to get that grill going! Prepare your pit for two-zone cooking. One side of the grill is heated directly, while the other takes advantage of indirect (radiant) heat – you already know the drill!
Throw the steak on direct heat. Sear each side for 90 seconds, then rotate to get them nice hash makrs. Then flip and repeat for the other side. Total searing time should be about 6 minutes.
Now move the steak over to indirect heat, and insert a thermometer probe to monitor core temp. Place 1-2 teaspoons of butter (whiskey butter if you got it) on the steak. When it melts, it’s gonna be heaven…
Flip every 10 minutes, and pull the steak of the heat at 123ºF core temp.
Rest for 10 minutes before serving.
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