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
Ingredients
- Four 16-ounce bone-in rib eye steaks (preferably 1 1/4 inches thick)
- Coffee Rub
Directions
- 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.
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I quite fell in love with the cowboy ribeye by accident because they were on sale at Earth Fare market. I don’t have a working gas grill right now and I do not have a charcoal grill so I cooked them in a cast-iron pan to deliver the flavor of chart on the outside and medium rare to medium on inside. I just used salt-and-pepper and garlic and let that sit for a while before I cook them. It is by far the best cut of steak meat both tender and juicy and full of good all fat flavor. I may try this coffee rub, as it sounds delicious.
I grew up eating ribeyes, because it was my father’s favorite. I soon learned to enjoy the flavor of a filet and then a New York strip, but often when going back to the store I went looking back for the cowboy ribeye. I had to learn that the cowboy ribeye is too big of a steak for one person, excluding the Incredible Hulk. Too many times, I sent home leftovers with others until I selfishly reminded myself that it was quite good sliced up the next morning and placed on a sandwich or eaten cold. This weekend, whole foods has her cowboy ribeye on sale for $12.99 a pound. Of course, I will drive up to the store and buy myself one cowboy ribeye. Thank you again for reminding me of such a flavorful steak.
Joy
You’re so very welcome, Joy. And I must say, you’re a far more selfless person than I. No one has ever walked out of my home carrying leftover ribeye. I sizzle it up the next morning with eggs and it never fails to right whatever is wrong in the world.
Hello! The coffee rub ribeye looks amazing, however I only have a blackstone griddle. Will this recipe work well seared?
Thanks!
I’m not certain, Tom. The brown sugar in the rub could cause scorching since the steak is in constant contact with a flat surface as opposed to intermittent grates. And the moisture in the sugar could cause bubbling which may make the steak steam a little as opposed to sear. You could try it but you’ll want to keep a careful eye on it and perhaps turn the steak more frequently and, if necessary, turn the heat down a touch.
Looks DELIISH CAN’T wait to try it.
Love to hear when you do!