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reverse seared cowboy ribeye steak on platter

Reverse Sear Cowboy Steak With Garlic Herb Butter

Course Main Course

Ingredients
  

For the Steak:

  • 1 cowboy ribeye steak (these steaks are so large, you'll be able to feed multiple people with one steak)
  • coarsely ground sea salt, to taste
  • freshly cracked black pepper. to taste

For the Garlic Herb Butter:

  • 1/2 cup chopped fresh parsley
  • 1 tsp minced garlic
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 stick unsalted butter softened at room temperature

Instructions
 

For the Steak:

  • Let the steak sit at room temperature for about 1 to 2 hours to come to room temperature
  • Pat the surfaces of the steak dry with a paper towel
  • Sprinkle the steak all over with salt and pepper
  • Preheat the oven to 250 degrees Fahrenheit and place a meat rack in a baking pan to catch juices. You do not want to cook the meat in the juices

For the Garlic Herb Butter:

  • Use a food processor or electric mixer to blend the parsley, garlic, olive oil, salt, pepper, and butter all together until they are fully blended
  • Scoop the buttery mixture out onto a sheet of waxed paper and use your hands to shape it into a log
  • Roll the log in the waxed paper, twisting the ends to seal
  • Place the butter in the fridge for about an hour to firm up

To Cook the Steak:

  • Put the steak on the rack in the pan. Put the steak into the oven and bake at 250 degrees Fahrenheit according to the chart below. Remember, always go with the internal temperature rather than the time
  • After you bake the steak in the oven, remove it from the oven and let it rest for about 5 minutes as you heat a heavy skillet over high heat
  • Place the steak in the skillet and sear it well all over until it has a golden brown crust on all surfaces, about 45 seconds per side
  • Let the steak rest, covered with foil on a plate for about 5 to 10 minutes
  • Top with a generous dollop of garlic herb butter and serve

Notes

Be sure that your steak is completely thawed well before you try to begin cooking it.
You will definitely need a meat thermometer to cook your steak using the reverse sear method.
Here are the times and temperatures you will need to cook your cowboy ribeye steaks:
  • Rare--In the oven for 35 to 45 minutes, or 110 degrees Fahrenheit. After searing, the temp should read 120 to 125 F.
  • Medium Rare--In the oven for 45 to 50 minutes, or 120 degrees Fahrenheit. After searing, the temp should read 130 to 135 F.
  • Medium--In the oven for 55 to 65 minutes, or 130 degrees Fahrenheit. After searing, the temp should read 140 to 145 F.
  • Medium-well--In the oven for 65-70 minutes, or 140 degrees Fahrenheit. After searing, the temp should read 150-155 F.
  • Well--In the oven for 75-85 minutes, or 150 degrees Fahrenheit. After searing, the temp should read 160-165 F.
*photo by George licensed under CC BY-SA 2.0