Grilled Ribeye
Sometimes the best steak recipe is the one that knows when to get out of the steak's way.
A well-marbled ribeye already brings plenty to the table. This Cowboy Steak keeps things simple: olive oil, Cowboy Salt®, freshly ground Cowboy Peppercorn, a screaming-hot grill and butter to finish.
No elaborate marinade. No laundry list of ingredients. Just a properly seasoned ribeye, a good sear and enough patience to let it rest before you cut into it.
Serves: 1–2 per steak
Prep: 10 minutes
Cook: 8 minutes
Rest: 5 minutes
Ingredients
- 1 pound ribeye steak, about 1¼ inches thick, bone-in or boneless
- 1–2 tablespoons olive oil
- 1 tablespoon Texas Salt Co. Cowboy Salt®, adjusted to taste
- ½ tablespoon Texas Salt Co. Cowboy Peppercorn, freshly ground, adjusted to taste
- 1 tablespoon regular unsalted butter per steak
How to Make It
1. Give the steak some time.
Let the ribeye stand at room temperature for 30–45 minutes before cooking.
2. Season generously.
Drizzle olive oil over both sides of the steak.
Rub with Cowboy Salt® and freshly ground Cowboy Peppercorn, making sure the entire surface is evenly seasoned for bold flavor.
3. Get the grill hot.
Preheat the grill to high heat, approximately 450–500°F.
You want that high heat ready before the steak ever touches the grate.
4. Grill the ribeye.
Place the steak onto the hot grill and cook for 4 minutes.
Turn and cook for another 4 minutes for medium-rare, or until the internal temperature reaches approximately 135°F.
Adjust the cooking time according to the thickness of your steak and your preferred doneness.
5. Butter and rest.
Remove the steak from the grill and place it in a dish.
Top immediately with 1 tablespoon butter, cover and allow the steak to rest for 5 minutes.
Don't toss those juices. Use the melted butter and rendered juices as a steak sauce.
6. Slice and serve.
Slice the rested ribeye against the grain and serve hot.