Thick, juicy, rich and flavorful, my cowboy ribeye is absolutely scrumptious! This classic steakhouse favorite is generously seasoned with salt and pepper, seared in a hot cast iron pan and finished in the oven, then topped with a savory shiitake mushroom butter for even more flavor!
This Cowboy Ribeye is a cut above the rest
When my hubby Michael and I decide to have a special Saturday evening dinner at home, steak is typically on the menu.
Ribeye is the cut we often go for, but if we're in the mood to really treat ourselves and make an extra special “steakhouse” style of meal, we'll opt for a thick, juicy cowboy ribeye steak and share it.
What makes a cowboy ribeye a little different from a classic ribeye steak is that is has the bone in, and is a very thick cut of beef, typically about 2 ½ to 3 inches thick.
The flavor of a cowboy ribeye is sheer bliss, with just the right amount of fat marbled throughout the steak to produce rich, beefy flavor and a very juicy result.
I love to simply sprinkle the steak with lots of salt and cracked pepper before cooking, then finish it with my savory and deliciously earthy shiitake mushroom butter melted over top...
Mmm...
And when I add an accompaniment of fingerling potatoes and asparagus, perhaps a bottle of good red wine? Now we're talking a total steakhouse experience at home that always ends up far surpassing what we get at a restaurant, and at a fraction of the price—nice!
My Cowboy Ribeye Steak Recipe with Shiitake Mushroom Butter
Because a cowboy ribeye is as thick as it is, it can handle a lot of seasoning.
Sometimes I'll use a good quality, flavored salt rub to season the steak when we're in the mood for something a bit different, but usually I'll simply opt for kosher salt and lots of freshly cracked pepper to create a nice outer crust.
To cook the cowboy ribeye, I find the best way to prepare it is to get it started stovetop, and then finish it up in the oven...
Searing both sides of a cowboy ribeye in a very, very hot cast-iron skillet (pretty much smoking-hot!) is the way to go to create that outer crust, and then placing the entire skillet with the steak into the oven to finish to 130° internal temp creates the perfect medium-rare doneness.
And to make things taste extra delicious, I prepare an easy shiitake mushroom butter using softened butter combined with dried shiitake mushrooms that I grind in my spice grinder, plus a few other seasonings.
My shiitake mushroom butter creates the flavor of buttery mushrooms that we love, yet melted over top of the hot steak, a bit like a rich sauce—it's utterly mouthwatering!
Here's a glance at my cowboy ribeye steak recipe: (or just jump to the full recipe...)
- To get started, I prepare my shiitake mushroom butter and roll it into a log shape in some plastic wrap. I allow it to chill and firm up, either in the fridge or freezer (for a quicker chill) until ready to use on the steak.
- Next, I season my cowboy ribeye with lots of salt and pepper, then sear each side in a very hot cast-iron skillet for a few minutes per side.
- I place a digital thermometer into the thickest part of the steak (horizontally), then place the skillet into the oven to allow the steak to finish cooking to 130° (medium-rare).
- Once cooked, I allow the steak to rest for 10 minutes before slicing from the bone.
- To finish, I add medallions of my shiitake mushroom butter on top of the steak and allow it to melt over top.
- I'll serve with my favorite sides, usually roasted fingerling potatoes or roasted potatoes, and some asparagus.
Recipe
Cowboy Ribeye
by Ingrid Beer
This cowboy ribeye is thick, juicy and rich, and the perfect steakhouse meal at home when topped with shiitake mushroom butter!
Category: Entree
Cuisine: American
Yield: Serves 2
Nutrition Info: 1126 calories per serving (with 2 tablespoons shiitake butter)
Prep Time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes
Cowboy Ribeye Ingredients:
- 2 ½ pound (roughly) cowboy ribeye steak (bone-in)
- Kosher salt
- Cracked black pepper
- Clarified butter, or vegetable oil
Shiitake Butter Ingredients:
- ½ cup unsalted butter, softened at room temperature
- ¼ ounce dried shiitake mushrooms (about 4 dried mushrooms), roughly chopped and processed into a powder in spice grinder
- Pinch or two sea salt
- Pinch or two cracked black pepper
- ¼ teaspoon thyme leaves
- Begin by gathering a prepping all of your shiitake mushroom butter ingredients according to the ingredient list above to have ready and organized for use.
- To make the shiitake butter, place all of the ingredients into a bowl and fold together with a spatula until completely combined and smooth.
- Turn the shiitake butter mixture out onto either a piece of plastic wrap, wax paper, or parchment paper, and form into a log shape, twisting the ends closed. Store the butter in the freezer or the fridge, and allow it to firm before serving, slicing it into medallions when ready to serve.
- Gather and prep all of your cowboy ribeye ingredients according to the ingredients list above to have ready and organized for use.
- To prepare the cowboy ribeye steak, preheat your oven to 350°.
- Pat the ribeye with a paper towel to remove any excess moisture, then season both sides of the steak liberally with a couple of good pinches of salt and cracked black pepper. (Enough to penetrate the thick steak, and form a crust.)
- Heat a cast-iron skillet until very hot, and add in about 1 teaspoon of either clarified butter or vegetable oil. Place the ribeye into the hot skillet and sear it on the first side for about 4 to 5 minutes, then flip over and sear the other side for about 4 to 5 minutes (you should have a nice golden-brown crust).
- Next, turn the cowboy ribeye onto its side, and carefully slide a digital thermometer through the middle and side of it (so the thermometer is horizontal), and place the skillet with the ribeye into the oven until the thermometer reaches 130° for medium-rare.
- Remove the cowboy ribeye from the pan and allow it to rest, lightly tented with foil, for about 10 minutes. Then, slice the meat and top with the shiitake mushroom butter, and serve with any desired accompaniments.
Tips & Tidbits for my Cowboy Ribeye recipe:
- A nice, thick, marbled cowboy ribeye steak: Because a cowboy ribeye is quite an expensive cut, go to a good butcher shop to get the best quality you can, or even order online from a reputable source. Choose a cowboy ribeye that is 2 ½ to 3 inches in thickness, with good fat marbling, about 2 ½ pounds or so. This will feed two people very generously, perhaps with some leftovers.
- Season liberally to penetrate the steak: Typically a couple of hefty pinches of salt and cracked pepper are what I like to season my cowboy ribeye with, enough so that you can see the salt and pepper, and so that it forms a crust. It may seem like a lot, but remember that the seasoning needs to penetrate into this thicker cut of beef. You can also use a tasty flavored salt rub for even more flavor.
- Start stovetop, then move to the oven: For the best result, sear the cowboy ribeye first in a hot cast-iron skillet for a few minutes per side to create that tasty crust, then place it into the oven to finish to 130° for the perfect medium-rare doneness throughout.
- Easy shiitake mushroom butter, a ribeye's best friend: You could certainly skip the step of preparing this shiitake mushroom butter, but it's so good and so easy to make. Just grind the dried shiitake mushrooms in a spice grinder, and add to some softened butter with the other seasonings. If you roll it up into a log in some plastic wrap and chill it, it'll easily slice into medallions for easy use.
- What to serve with cowboy ribeye steak: Roasted potatoes are fantastic, along with asparagus or sauteed green beans. You could even serve mashed potatoes, or a green salad.
Craving more scrumptious steak recipes? Check out these Steak Tacos, this T-Bone Steak Recipe, these Steak Enchiladas, this Steak Salad, or these Hoisin Steak Sliders!
Cook's Note: This recipe was originally published in 2015, and has been updated with even more love!
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