Cowboy Ribeye Reverse Sear: A Guide to Perfect Steak

When cooking a cowboy ribeye, the reverse sear technique is a game-changer. This method involves slow-cooking the steak at a low temperature and then searing it on high heat for a delectable crust. In this guide, we’ll walk you through how to master the reverse sear for a cowboy ribeye that’s perfectly cooked every time.

The Basics of Reverse Searing a Cowboy Ribeye

Understanding the Cut

Before diving into the reverse sear technique, let’s talk about the cowboy ribeye. This cut is essentially a ribeye steak that includes the rib bone and is known for its rich marbling and flavor. The extra fat makes it ideal for the reverse sear method, as it can withstand the low and slow cooking without drying out.

Setting Up Your Cooking Station

To reverse sear a cowboy ribeye, you’ll need an oven for the initial low-temperature cooking and a skillet for the final sear. Preheat your oven to 275°F (135°C), which will gently cook the steak and ensure even doneness.

Seasoning Your Cowboy Ribeye

Season your steak generously with salt and pepper, and if desired, other spices like garlic powder or smoked paprika. The seasoning will help form the delicious crust during the sear.

Slow-Cooking the Cowboy Ribeye

Place the seasoned steak on a wire rack over a baking sheet and insert a meat thermometer into the thickest part of the steak. Cook until the internal temperature reaches about 10-15 degrees below your desired level of doneness. For medium-rare, aim for an internal temperature of 120-125°F (49-52°C).

Resting the Steak

Once the steak reaches the target temperature, let it rest while you heat up a skillet on high heat. This rest period allows the juices to redistribute throughout the steak, ensuring a moist and tender bite.

The Final Sear

Heat a heavy skillet (cast iron works best) over high heat until it’s smoking hot. Add a high-smoke-point oil, such as avocado or grapeseed oil, then carefully place your cowboy ribeye in the skillet. Sear each side for about 1-2 minutes or until a deep brown crust forms.

Enjoying Your Reverse Seared Cowboy Ribeye

After searing, let the steak rest for about 10 minutes. This allows the juices to settle and ensures maximum juiciness. Slice against the grain and serve your cowboy ribeye with your favorite sides, like a baked potato or grilled vegetables.