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A cowboy steak is being grilled over an open flame on a barbecue grill.
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5 from 1 vote

Grilled Cowboy Steak Recipe

Searching for the ultimate grilling experience? Master the art of grilling a cowboy steak drenched with herb-infused butter and nail a perfectly cooked, juicy steak with a flavor-packed crust that rivals any steakhouse.
Prep Time5 minutes
Cook Time25 minutes
5 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 4
Calories: 1031kcal
Author: Kita Roberts

Ingredients

For the Cowboy Steak:

  • 3 ½ lbs cowboy ribeye Steak
  • 1 tbsp kosher Salt
  • 8 tbsp unsalted Butter
  • 4 Garlic cloves smashed
  • 1 Herb brush

For Garnish

  • Freshly ground black pepper
  • Minced parsley
  • Flakey salt

Instructions

Dry brine the steak:

  • Remove the steak from the package and pat it dry with a paper towel.
  • Season the salt liberally with salt and let it sit on a wire rack on a baking sheet in the fridge for 24 to 48 hours.
  • Preheat the grill:
  • Preheat a grill to sear, about 500 degrees F.
  • Oil the grill grates.

Grill the steak:

  • Place the steak on the grill and let it cook for 4 to 5 minutes, undisturbed.
  • Rotate the steak 90 degrees and let it cook for another 4 minutes.

Melt the butter:

  • Meanwhile, melt the butter in an oven-proof or cast iron pot on one side of the grill.
  • Add the garlic and let it simmer for 3 to 4 minutes.
  • Flip and baste the steak:
  • Carefully, flip the steak with long grilling tongs.
  • Immediately start basting the steak with the herb brush dipped in the melted butter.
  • Continue to baste the steak every 45 seconds to 1 minute as you continue to cook the steak.
  • Cook the cowboy ribeye for another 8 to 15 minutes, depending on your desired internal temperature. (We pull ours at 120-125°F, knowing it will continue to rise another 5 degrees while resting.

Rest:

  • Using grilling tongs, carefully transfer the cowboy steak to a rimmed baking sheet.
  • Let it rest for 5 to 10 minutes with the herbs nestled over it before slicing.

Slice and Serve:

  • To slice the steak, transfer the steak to a cutting board.
  • Use a shark chef's knife, to cut the meat from the bone.
  • Then rotate the steak and slice, starting at the bottom (the ribeye cap), into ½” strips.
  • Drench the steak with the remaining melted butter, garlic, and herbs.
  • Season with flakey salt and freshly ground black pepper.
  • Serve immediately.

Notes

  • Because you are grilling over direct heat, use long tongs and grilling safety to avoid and manage flare-ups.
  • t’s easy to burn this steak on the outside, and leave the inside undercooked. Don’t be afraid to rotate and maneuver the steak as needed for even cooking. Because of its thickness (over 2”), this cut takes longer to grill. Aim for about 15 - 20 minutes total and always use a digital meat thermometer for the most accurate results.
  • We use an herb brush to add aromatics to the meat and the butter we are basting it with. If you don't have enough herbs to make a brush, you could add herbs to the butter. Or you could make one at home with our Herb Brush Recipe.
For a charcoal grill:
  • Prep the steak as directed in the recipe. 
  • Prep your charcoal grill for a two zone fire by arranging lit coals to one side of the grill.
  • Cover with the grill grate. Clean and oil the grill grate. 
  • Cover with the lid and adjust the air vents to allow the grill to preheat to high heat. 
  • Grill the steak as direct in the recipe, moving the steak, if needed to the cooker side fo the grill to avoid overcooking or manage flareups. 
  • We use Cowboy Brand Oak and Hickory Lump charcoal.
For a gas grill:
  • Prep the steak as directed. 
  • Preheat your gas grill with all burners on high. 
  • Clean and oil the grill grate.
  • Adjust the heat for a 2-zone fire by turning off 2 of the 4 (or 2 of the 3) burners and closing the lid. 
  • Let the grill preheat to high heat. 
  • Grill the steak as directed, using the indirect heat only for managing flareups as needed. 
For a pellet grill:
  • Prep the steak as directed. 
  • Preheat your pellet grill for sear or its highest heat option (around 500 degrees). 
  • Clean and oil the grill grate and close the lid to allow the grill to preheat. 
  • Grill the steak as directed.
  • We use Jack Daniel’s Charcoal Pellets in our pellet smoker.
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Nutrition

Serving: 1serving | Calories: 1031kcal | Carbohydrates: 1g | Protein: 80g | Fat: 79g | Saturated Fat: 39g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 302mg | Sodium: 1954mg | Potassium: 1084mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 781IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 7mg