This cowboy ribeye steak is juicy and delicious seasoned with the most wonderful cumin and chile rub then perfectly pan seared in a cast iron skillet. Only 8 ingredients and less than 25 minutes start to finish!
Why You'll ❤️ This Steak
"Easy perfectly cooked cowboy ribeye steak with the most delicious spiced rub with cumin and chili powder. Really delicious!"
Loaded With Flavor
My favorite thing about this recipe, besides the juicy steak, is the rub. It's made with ingredients straight out of your pantry - cumin, chili, coriander, salt, and pepper. That's it!
Pan searing ribeye steaks is one of the most easiest and quickest ways to cook a steak. Aside from making a simple rub (3 minutes) and some marinating time (10 minutes) this steak cooks in 12 minutes!
This cowboy steak recipe is low carb, keto, gluten-free, sugar-free, and paleo. Make it dairy-free by omitting the butter and using only olive oil.
🥩 What You Will Need
Here are the ingredients and tools you will need to make cowboy ribeye steak:
Cowboy Ribeye Steak - a cowboy cut steak has the bone still in it.
Dried Chili Powder
Olive Oil and Butter - use a mix, I do 2 tablespoons olive oil and 2 tablespoons butter.
For exact ingredient quantities, please see the recipe card below!
🔪 How To Cook Cowboy Ribeye
Here are the step-by-step instructions for making cowboy ribeye steak:
Make the Rub
Remove steaks about 35 minutes before cooking to bring them to room temperature.
In a small bowl mix chili powder, cumin, coriander, cayenne, salt, and pepper.
Generously rub both sides of the steaks. Let sit for 10 minutes or place in an air-tight plastic bag and refrigerate up to 48 hours. (This is great if you want to make ahead and it also helps to tenderize the steak!)
Preheat a 12-inch cast iron skillet over medium-high heat. Add olive oil and butter and heat until it just starts to smoke - reduce heat if needed.
Add the cowboy steaks to the hot pan and sear for 4 to 5 minutes on each side, or until the internal temperature reaches 125 to 130 degrees F.
Hint: Use the steak temperature cooking chart below to determine the best doneness for you.
Remove ribeyes from the heat and place them on a clean plate or cutting board. Cover will foil and let rest 5 to 6 minutes.
The temperature will continue to increase a few degrees reaching medium-rare (130 to 135 degrees F)
🥗 How To Serve
Now that you made the most perfect pan seared cowboy ribeye steak, here's how to serve it:
Here are a few ways you can vary or make substitutions to this recipe:
- Increase the spiciness by using more cayenne pepper to taste.
- Add sprigs of fresh herbs to the skillet towards the end of cooking to infuse the steaks with herb flavors.
- If you have leftovers, cut up the steak and serve it in a green salad. Or, dice the steak and make a hash with cubed potatoes cooked in a skillet then topped with an egg.
💭 Top Tips
- Make-ahead tip: make the rub and season the steak up to 2 days prior to cooking.
- Letting the steaks rest for 5 minutes allows the juices to re-absorb.
- Adjust any seasoning to your liking.
How To Store
To store leftovers, let the steak cool completely, then transfer it to an airtight container. Store in the refrigerator for up to 4 days. See reheating and freezing instructions below.
How To Reheat
Reheat in a microwave on low power, covered, until just heated through. Just do 15 seconds at a time so as not to overcook.
How To Freeze
While you can freeze your leftover steak whole, I suggest cutting it into cubes for later use in soups, salads, or casseroles. Cut up the leftover steak and place it into a freezer-safe plastic bag or container for up to 3 months.
Simply put, a cowboy steak is a ribeye steak with the bone still attached. Whereas a ribeye steak is boneless.
The best way to cook a cowboy steak is to pan-sear it or grill it until it reaches your desired doneness. Cooking a delicious steak is as simple as just salting and peppering the outside.
Here is a steak temperature cooking chart to help you determine the doneness. Use an instant-read thermometer to check the temperature.
Pull steaks from the heat 5 degrees cooler than the desired doneness, tent with foil, then let them rest. The temperature will continue to increase as they sit.
Medium-Rare: 130 to 135 degrees F
Medium: 140 to 145° F*
Medium-Well: 150 to 155° F
* Note that the USDA, recommends that steaks should be cooked to 145 degrees F.
✔️ More Steak Recipes
Got more tasty steak recipes for you!
- Herbed Butter Steak (Simple Steak Recipe Grilled)
- Pan Seared Ribeye Steak
- Chipotle Steak Recipe
- How To Grill A Ribeye Steak
⭐ Let's Connect
Cowboy Steak with Cumin Chile Rub
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ¼ teaspoon cayenne pepper
- 1½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 10 ounce cowboy steaks (1" thick)
- 2 tablespoons each of olive oil and butter
- Remove steaks about 35 minutes before cooking to bring them to room temperature.
- In a small bowl mix chili powder, cumin, coriander, cayenne, salt, and pepper.
- Generously rub both sides of the steaks. Let sit for 10 minutes or place in an air-tight plastic bag and refrigerate up to 24 hours.
- Preheat a 12-inch skillet over medium-high heat. Add olive oil and butter and heat until it just starts to smoke.
- Add the cowboy steaks to the hot pan and sear for 4 to 5 minutes on each side, or until the internal temperature reaches 125 to 130 degrees F.
- Remove ribeyes from the heat and place them on a clean plate or cutting board. Cover will foil and let rest 5 to 6 minutes.
- The temperature will continue to increase a few degrees reaching medium-rare (130 to 135 degrees F)
- Don't miss all of our helpful hints, substitution ideas, cooking tips, and other delicious recipes that can be found in our post. Check it out!
- VARIATIONS: Add more cayenne pepper to increase spice level.
- TOP TIPS: Remove steaks 5 degrees less than your desired final doneness: the final cooking temperature for medium-rare is 130 to 135 degrees F, medium 140 to 145° F, and medium-well: 150 to 155° F
- SERVING SUGGESTIONS: Serve with a baked potato and a side of steakhouse creamed spinach or cherry tomato caprese salad.
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