Bone In Ribeye Steak With Compound Butter
This Bone In Ribeye Steak cooks in a cast iron skillet with a little bit of oil and herbaceous, savory, homemade compound butter. Quick and easy to make, this Cowboy steak comes out unbelievably juicy and tender for a restaurant-worthy meal from the comfort of your own home! 
Growing up, ribeye bone-in steaks were a meal we only got on special occasions at restaurants. I always thought they were difficult to make. However, when I tried them out for myself, I learned that that couldn’t be further from the truth! In fact, this cowboy steak recipe is one of the easiest meals I’ve ever made. All you have to do is season, sear, and enjoy. It comes together in minutes and is unbelievably delicious every single time. As a result, it’s perfect for celebrations at home, date nights, or a weeknight dinner when you want something a little on the fancier side!
Why You Will Love This Bone-in Ribeye Steak
- With its tender texture and rich, savory flavor, this cowboy steak makes you feel like you’re dining at a fancy restaurant.
- You only need a handful of simple ingredients, most of which you probably already have on hand.
- With minimal prep time and a quick cooking time, the steak cooks in about 12 minutes.
- Great for meal prep, leftovers store well, meaning you can cook once and enjoy delicious meals for several days.
- Hearty and filling, this steak pairs well with all your favorite side dishes for a family-friendly meal everyone will look forward to eating.
What Is Cowboy Steak
Cowboy steak, also known as cowboy ribeye steak or bone-in ribeye, is a large, thick cut of beef with rich flavor that comes from the rib primal of a cow. It runs along the animal’s back between the loin and chuck primals similar to ribeye. However, cowboy steaks are typically 2-3 inches thicker and weigh more than 2 ½ pounds. They also have a short section of rib bone that is exposed like you see with tomahawk steak cuts. The marrow near the bone gives the surrounding meat a richer flavor, and the rich marbling in the rest of the meat keeps it extremely tender. The steak is believed to have gotten its name because cowboys used to eat it with their hands using the long bone as a handle. Who knows if that’s true, but the meat is delicious, and any steak lover will appreciate this ribeye recipe!
Cowboy Steak vs Cowgirl Steak vs Tomahawk Steak
Cowboy, cowgirl, and tomahawk steaks are often confused with one another, but they aren’t exactly the same things. For instance, a cowboy steak comes from the rib section of the cow, has an exposed frenched bone, is thick, and features lots of marbling. Cowgirl steaks come from the same cut of meat. However, they tend to be smaller and slightly leaner. Meanwhile, tomahawk ribeye steaks are cut from the loin of a cow and have at least 5 inches of intact bone shaped like a tomahawk axe handle. They’re fattier and more marbled than cowboy and cowgirl steaks and have a slightly more intense, beefy flavor.
Ingredients You Need To Make This Bone-In Ribeye Steak
- Steaks: You’ll need two bone-in Rib eye steaks (also known as Cowboy Steak) for this recipe. For the best results, look for steaks that are 1 ½ to 2 inches thick and have a cut bone rather than a tomahawk cut. For the best steaks, look for bone-in rib-eye at a local butcher shop, preferably from farmers who utilize ethical farming practices, keeping their cows in open pastures and a stress-free environment.
- Spices: Salt, black pepper, and garlic powder create a well-seasoned steak, enhance the savory flavor, and tie the flavor of the meat in with that of the butter.
- Olive Oil: I like using extra virgin olive oil, but any type of high smoke point oil such as avocado oil or vegetable oil can be used.
- Butter: Homemade compound butter takes the flavor of this recipe to a whole new level and keeps the steak juicy and moist.
How To Make This Bone-in Ribeye Steak
- Bring the steaks out of the fridge, and allow them to come to room temperature.
- To make the compound butter, combine all the ingredients in a small bowl, and stir until they’re well combined and smooth. Place the butter in a large piece of plastic wrap, roll it into a log, and twist the ends so that it’s contained. Then, transfer the butter log to the fridge to firm up for about 2 hours, or place it in the freezer for 20 minutes for a speedier method.
- Generously season the steaks on both sides with salt, pepper, and garlic powder.
- Add the oil to a large cast iron pan on medium-high heat. Once the oil is hot, add in the steaks, and leave them to cook untouched for 6 minutes. Then, flip them over, add the butter to the pan, and leave the steaks to cook for a further 6 minutes or until they cook to your liking. I recommend cooking until the internal temperature of the steak reaches 135°F. During the cooking process, use a spoon to baste the steaks in the melted butter as they cook for the perfect sear and a rich flavor.
- Remove the steaks from the pan, and place them on a cutting board to rest for at least 5 minutes before slicing to ensure you get a juicy texture and tender meat.
- Slice the compound garlic butter into rounds, and place them on top of the steak to create a rich flavor and buttery texture. Feel free to add a sprinkle of fresh herbs for a finishing touch!
You can find full step by step instructions in the recipe card below
How Long To Cook This Ribeye
The cook time for this rib eye steak recipe will vary depending on the size and thickness of the steak and what you consider the perfect level of doneness. I recommend cooking bone in ribeye steak until it reaches an internal temperature of 135°F when the center of the steak is measured with a meat thermometer, which is medium-rare. However, you can cook it to your preferred doneness according to the general guidelines for internal temperatures using the cooking chart below:
- Rare: 120–125°F, about 5 minutes per side
- Medium rare: 130–135°F, about 6 minutes per side
- Medium: 140–145°F, about 7 minutes per side
- Medium well: 145–155°F, about 8 minutes per side
- Well done: 155–165°F, about 9 minutes per side
Keep in mind that the meat will continue to cook slightly as the steak rests and cools, meaning the final temperature will be slightly higher than when you remove the steaks from the heat source. So, you may want to cook it on the lower end of whichever doneness you like best!
Can I Grill the Steaks Instead
Yes, grilling the meat is an easy way to create great flavor with a slightly smokey taste. To do so, grease the grates, and pre-heat a charcoal grill or gas grill to medium high heat. Once it’s nice and hot, add the seasoned steaks, and cook on each side until your desired temperature is achieved and both sides have a good sear. Baste the steaks with the compound butter as they cook. Then, remove them from the grill, and set your rib steaks aside to rest for at least five minutes before slicing and serving.
What’s In The Compound Butter
You can find a variety of compound butter recipes featuring softened butter and various sweet and savory ingredients. However, for this cowboy steak recipe, I combine softened salted butter, lemon zest, garlic, parsley, chives, salt, and pepper. The result is a savory, herbaceous compound butter that pairs well with the slightly smokey taste of the meat creating excellent flavor.
What To Serve With This Ribeye Steak
There’s not much this steak doesn’t pair well with! I love to serve it with a veggie side like bacon wrapped green bean bundles, roasted broccoli, and grilled eggplant. Then, if you want a heartier meal, add hasselback butternut squash, mashed potatoes, mac and cheese, rice, or dinner rolls. Or, if you need to keep this recipe low carb, use cauliflower rice or mashed cauliflower instead. Mix and match whatever you like best for a homemade dinner guaranteed to satisfy a crowd.
What About Leftovers
Leftover cooked bone-in ribeyes will stay fresh in an airtight container in the fridge for up to 3-4 days. Or, freeze leftovers for 2-3 months. To keep the steak fresh, the best way to freeze it is to wrap it in plastic wrap and transfer it to a sealable bag.
When you’re ready to eat, thaw the steak in the fridge overnight. Then, warm it in 30-second intervals in the microwave or in a hot skillet over medium heat. Or, simply enjoy it cold in a salad or wrap!
Here are a few more steak recipes that you might enjoy:
- Leftover Steak & Tomato Salad
- Garlic Herb Steak Bites with Mushrooms
- Chimichurri Steak Salad
- Steak with Dairy Free Peppercorn Sauce
- Air Fryer Roast Beef
If you make this Bone-In Ribeye Steak recipe let me know in the comment section below, I would love to hear what you think, or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Bone In Ribeye Steak With Garlic Herb Compound Butter
Ingredients
Ribeye Steak
- 2 bone in Ribeye steaks each 1 ½ to 2 inches in thickness the bone should be cut rather than tomahawk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
- 1 tbsp olive oil
- 1 tbsp butter
Garlic & Herb Compound Butter
- ¼ cup softened salted butter
- 1 tsp lemon zest
- 1 clove garlic minced
- 1 tbsp fresh parsley finely chopped
- 1 tbsp fresh chives finely chopped
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Bring the steaks out of the fridge and allow them to come to room temperature.
- To make the compound butter, in a bowl combine the softened butter, lemon zest, herbs, garlic, salt and pepper and stir together until it’s well combined. Place the butter in a large piece of plastic wrap, roll it into a log and twist the ends so that its contained. Transfer the butter log to the fridge to firm up (approximately 2 hours) or place it in the freezer for 20 minutes for a speedier method.
- Generously season the steaks on both sides with the salt, pepper and garlic powder.
- Add the oil to a large cast iron skillet on medium high heat. Once the oil is hot add in the steaks and leave them to cook untouched for 6 minutes, then flip over, add the butter to the pan and leave the steaks to cook for a further 6 minutes, and use a spoon to baste the steaks in the melted butter as they cook. Use a meat thermometer to ensure the steaks are cooked to your liking (aim for 135°F)
- Remove the steaks from the pan and place them on a cutting board and leave to rest for 5 minutes before slicing
- Slice the compound butter into rounds and place them on the steak to serve.
This post was originally published on July 17, 2024.
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