This cowboy steak recipe is essentially a grilled rib eye that benefits from an exceptional spice rub that’s laced with ground coffee. Easily one of our favorite steak recipes.
Cowboy steak? Yes, it’s a thing. It’s essentially a rib eye steak with a slight modification. The author explains that “a cowboy-style rib eye is created by cutting between the bones of a rib eye roast. It differs from a standard rib eye because the bone is left on the steak and not trimmed. It’s 1 1/4 inches thick and more often considered steak for two. When it comes to extra-thick steaks, oftentimes the outside of the meat gets perfectly charred while the inside remains underdone. This is why it’s important to build a two-zone fire when cooking steaks. When they are perfect on the outside, shift them away from the coals and shut the grill lid. This little maneuver will protect the exterior while allowing the inside of the meat to cook to perfection.” There you have it. Cowboy steak. Originally published June 21, 2015.–Renee Schettler Rossi
Special Equipment: Hickory, oak or mesquite wood chips
Cowboy Steak with Coffee Rub Recipe
- Quick Glance
- 10 M
- 1 H, 15 M
- Serves 8
- Four 16-ounce bone-in rib eye steaks (preferably 1 1/4 inches thick)
- Coffee Rub
- 1. Prepare a charcoal grill for indirect grilling by situating the coals on only one side of the grill, leaving the other side empty. Preheat the grill to 500°F (260°C).
- 2. Season the steaks liberally with the coffee rub. Place the steaks directly over the heat and grill for 4 1/2 minutes on each side for rare. (For medium-rare, move the steaks over the indirect heat, away from the coals, close the grill lid, and cook for 2 more minutes. For medium, do as you would for medium-rare, but then flip the steak, close the grill lid, and cook for 2 more minutes.)
- 3. Let the steak rest on a cutting board for at least 10 minutes prior to serving.