Entree: United States – Texas – Classic Texas Grilled Cowboy Steak

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 25 min

Additional 40 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 bone-in cowboy ribeye steak, approx. 24 oz (680 g)
- 1 tbsp (15 ml) kosher salt
- 1 tsp (5 ml) coarsely ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- 2 cloves garlic, smashed (about 0.21 oz (6 g)) (optional)
- 2 sprigs fresh thyme or rosemary (optional)

Show original ingredient measurements

- 1 bone-in cowboy ribeye steak, approx. 24 oz (680 g)
- 1 tbsp (15 ml) kosher salt
- 1 tsp (5 ml) coarsely ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (30 g) unsalted butter (optional, for finishing)
- 2 cloves garlic, smashed (about 6 g) (optional)
- 2 sprigs fresh thyme or rosemary (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Remove steak from the refrigerator 30–60 minutes before cooking to come toward room temperature; pat dry and liberally season both sides with kosher salt and coarsely ground black pepper.
2. Preheat a gas or charcoal grill to high heat (direct heat) and oil the grate lightly. Brush steak with vegetable oil, sear 4–6 minutes per side until a deep crust forms, then move to indirect heat (or reduce flame) and continue grilling to desired doneness (about 10–15 minutes for medium-rare for a 24 oz (680 g), 1½–2 inch (3.81 to 5.08 cm) steak), using an instant-read thermometer (125–130°F / 52–54°C for medium-rare). During the last minute, top with butter, smashed garlic, and thyme on the steak to baste if using. Remove steak, tent loosely with foil, and rest 10 minutes before slicing against the grain and serving.

1. Remove steak from the refrigerator 30–60 minutes before cooking to come toward room temperature; pat dry and liberally season both sides with kosher salt and coarsely ground black pepper.
2. Preheat a gas or charcoal grill to high heat (direct heat) and oil the grate lightly. Brush steak with vegetable oil, sear 4–6 minutes per side until a deep crust forms, then move to indirect heat (or reduce flame) and continue grilling to desired doneness (about 10–15 minutes for medium-rare for a 24 oz, 1½–2 inch steak), using an instant-read thermometer (125–130°F / 52–54°C for medium-rare). During the last minute, top with butter, smashed garlic, and thyme on the steak to baste if using. Remove steak, tent loosely with foil, and rest 10 minutes before slicing against the grain and serving.