Grilled Cowboy Cut Ribeye Steaks
Cowboy cut ribeye steaks are thick-cut bone-in steaks. This is probably my favorite cut of steak just because they have so much flavor and are always tender.
Equipment
- Grill
- Indoor Grill
Ingredients
- 2 Cowboy-Cut Ribeye Steaks 2-inch thick, 1½-pounds each
- 4 teaspoons Kosher Salt
- 2 teaspoons Canola Oil
- 2 teaspoons Black Pepper
Instructions
Let the Steaks Stand at Room Temperature:
- Set a wire rack in a rimmed baking sheet. Pat the steaks dry with paper towels and sprinkle all over with salt. Let stand at room temperature until meat registers 55°F; about 1 hour. Brush oil on steaks and sprinkle with pepper.
Grill the Steaks:
- Prepare grill to maintain 300°F using indirect heat method.Place steaks on grill with bone side facing heat. Grill, covered for 10-20 minutes, or until meat reaches 75°F. Turn steaks over with bone side still facing heat and grill, covered for 10-20 minutes. Cook until meat registers 95°F.Turn on all burners, or high heat setting for indoor grill. Cook steaks for about 4 minutes per side, or until meat reaches 120°F (medium-rare).Transfer steaks to cutting board. Loosely tent with foil and let rest for 15 minutes.
Plate and Serve:
- Cut meat from bone and slice into ½-inch thick pieces. Serve immediately.
Nutrition Facts
Grilled Cowboy Cut Ribeye Steaks
Amount per Serving
Calories
247
% Daily Value*
Fat
15
g
23
%
Saturated Fat
7
g
44
%
Cholesterol
78
mg
26
%
Sodium
326
mg
14
%
Carbohydrates
1
g
0
%
Protein
30
g
60
%
* Percent Daily Values are based on a 2000 calorie diet.
Food Groups ***Meat = 4 servings
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