Cowboy Rib-Eye Steak

81 Ratings
  • 5 25
  • 4 28
  • 3 13
  • 2 12
  • 1 3

Cowboy ribeye steak has a lot of aliases: Butchers call this bone-in cut a rib chop, while chefs refer to it as the aforementioned cowboy or hatchet steak. It’s also known as the “meat-eaters steak” for its rich, but not overpowering flavor. Whatever you decide to name it, if you're cooking this special piece of meat, it’s important to get a nice sear to help break down external fat and internal marbling before you finish the steak in the oven. For maximum flavor, we use a simple rub with oregano, paprika, and brown sugar to coat the meat, letting it sit for three to four hours or overnight before cooking.

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Ingredients

Directions

  • Preheat oven to 375 degrees with rack in center position.

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  • Pat steak dry thoroughly with paper towels.

  • In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.

  • Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.

  • Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.

  • Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving.

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Reviews (4)

81 Ratings
  • 5 25
  • 4 28
  • 3 13
  • 2 12
  • 1 3
Martha Stewart Member
10/25/2020
Sorry, but I have to point out that the old 2016 2-star review is ridiculous. The reviewer used a steak less than half the size of the recipe, and said that they "covered" it in the over. Of course the cooking time is going to be different. The recipe is a good one, and the approximate cooking times for a 3 lb. steak are in the correct ranges.
Martha Stewart Member
10/25/2020
Sorry, but I have to point out that the old 2016 2-star review is ridiculous. The reviewer used a steak less than half the size of the recipe, and said that they "covered" it in the over. Of course the cooking time is going to be different. The recipe is a good one, and the approximate cooking times for a 3 lb. steak are in the correct ranges.
Martha Stewart Member
11/01/2019
I did not have time to let the rub sit longer than about 2 hours. But, except for that and having only smoked paprika on hand, I followed all other directions precisely, and this turned out to be one of the best-flavored steaks we’ve ever eaten! With red potatoes roasted in olive oil, S&P, and whole garlic cloves, plus a heap of grilled asparagus, we decided this steak recipe’s a keeper!
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Martha Stewart Member
01/25/2016
Cooking time is wayyy off! I put the rub on a 2" rib-eye with lip steak weighing 1.3 lbs. I used avocado oil on the meat first, because all other blackening recipes on line use some sort of oil (an omission?) I seared on med-high flame in a non-stick pan (no cast iron avail, though would have preferred) four (4) minutes each side. Roasted in pan, covered, 375 for 9 minutes, and it's barely med-rare -- almost medium after letting it sit for 10 minutes. DO NOT ROAST 15 MIN!
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