Grilled Cowboy Ribeye
A thick, bone-in ribeye seasoned simply and grilled hot and fast over open flame, in the tradition of Arizona cattle country cookouts.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 610 kcal
Equipment
- •Grill
- •Meat thermometer
Nutrition
Per serving, approximate
- Calories
- 610 kcal
- fat
- 47
- carbs
- 1
- protein
- 46
- calories
- 610
Instructions
- 1
Take the steaks out of the refrigerator 30-45 minutes before cooking. Let them come to room temperature.
- 2
Pat the steaks dry. Rub them lightly all over with oil.
- 3
Mix the salt, pepper, ground coffee, and chile powder. Press the mixture generously onto both sides of each steak.
- 4
Preheat your grill to very high heat.
- 5
Sear the steaks directly over the flame for 4-5 minutes per side for medium-rare, depending on thickness.
- 6
Move the steaks away from direct flame if needed. Cook until the center reaches 130-135°F (54-57°C).
- 7
Place a small pat of butter on top of each steak while it rests.
- 8
Let the steaks rest for 5-7 minutes before slicing and serving.
Chef's tips
Resting the steak after grilling keeps the juices inside. Use a meat thermometer to check for perfect doneness easily.
Storage
Refrigerate leftover cooked steak up to 3 days.
Reheating
Reheat gently in a low oven to avoid overcooking; searing again briefly in a hot pan helps restore the crust.
Common mistakes to avoid
- •Grilling steaks straight from the refrigerator, which leads to uneven cooking
- •Cutting into the steak right away instead of letting it rest
Serving suggestions
Cooked Grilled Cowboy Ribeye?
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