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!
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The Best Cowboy Ribeye Steak Recipe
"Easy perfectly cooked cowboy ribeye steak with the most delicious spiced rub with cumin and chili powder. Really delicious!"
I know you love cast iron ribeyes! 🙂 Make sure to try this Chipotle Steak Recipe with its slightly spicy kick and this simple Pan Seared Ribeye Steak Recipe with rosemary and butter. For something really special make these wagyu ribeye steaks! Oh my.
Loaded With Flavor. My favorite thing about this recipe, besides the juicy bone in ribeye steak, is the rub. It's made with ingredients straight out of your pantry - cumin, chili, coriander, salt, and pepper. That's it!
Quick! 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!
Healthy. 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.
Cowboy Ribeye Ingredients
There are less than 10 ingredients needed to make this simple yet delicious pan seared cowboy ribeye steak:
- Cowboy Ribeye Steak - a cowboy-cut steak has the bone still in it.
- Dried Chili Powder
- Dried Cumin
- Dried Coriander
- Cayenne Pepper
- Kosher Salt and Ground Black Pepper - I prefer kosher salt due to its coarse texture.
- Olive Oil and Butter - I like to use a mix, of 2 tablespoons olive oil and 2 tablespoons butter.
For exact ingredient quantities, please see the recipe card below!
Variations
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.
How To Cook a 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.
Tenderize
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!)
Cook
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.
Rest
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 Bone in Cowboy Ribeye
Now that you made the most perfect pan seared cowboy ribeye steak, here's how to serve it:
It's perfect on its own or with a pat of Garlic Herb Compound Butter for steak or top it with Roasted Chili Corn Salsa.
Meal Idea! Serve your cowboy steak with a baked potato and a side of Steakhouse Creamed Spinach or this simple Cherry Tomato Caprese Salad.
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.
Cowboy Ribeye FAQs
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.
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.
Reheat in a microwave on low power, covered, until just heated through. Just do 15 seconds at a time so as not to overcook.
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.
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📖 The recipe.
Cowboy Steak with Cumin Chile Rub
Ingredients
- 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) bone-in cowboy ribeye steaks (1" thick)
- 2 tablespoons each of olive oil and butter
Instructions
- 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)
Kori's Tips
- 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.
Nutrition
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