{"id":1942048,"date":"2024-01-05T08:33:22","date_gmt":"2024-01-05T14:33:22","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=1942048"},"modified":"2024-10-07T04:45:00","modified_gmt":"2024-10-07T09:45:00","slug":"cowboy-steak","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/cowboy-steak\/","title":{"rendered":"How to Make The Pioneer Woman&#8217;s Tender Cowboy Steak"},"content":{"rendered":"Home, home on the range, where the steaks are juicy and eaten straight from the bone. OK, those may not be Neil Young's <em>exact<\/em> lyrics, but I think cowboys past and present would appreciate the authenticity of my improvised verse.\r\n\r\nWhether you're a real cowboy or merely a fan of rustic, homestyle cuisine, Ree Drummond's Pioneer Woman cowboy steak recipe is for you (as is this <a href=\"https:\/\/www.tasteofhome.com\/article\/pioneer-woman-pot-roast\/\" rel=\"noopener noreferrer\">Pioneer Woman pot roast<\/a>). This monstrous, indulgent steak will feed a crowd and is perfect for your next cookout.\r\n<h2>What is a cowboy steak?<\/h2>\r\n<img class=\"alignnone wp-image-1943780 size-full\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Pioneer-Womans-Cowboy-Steak_Lauren-Habermehl-for-Taste-of-Home_pioneer-woman-cowboy-steak-121523-TOH-01_MSedit.jpg\" alt=\"Raw Cowboy steaks on a kitchen table\" width=\"1800\" height=\"1200\" \/>\r\n<p class=\"\">If you're not familiar with a cowboy-cut steak, it's a special cut of ribeye that got its name from the steak's popularity among ranchers and cowboys. This bone-in ribeye is typically thicker than a standard cut, usually around 2 inches thick, with more meat included beyond the eye. Often, butchers will also trim some of the exterior fat from the steak as well for a cleaner appearance. (If you can find a cowboy ribeye from a butcher with <a href=\"https:\/\/www.tasteofhome.com\/article\/do-dry-aged-steaks-really-taste-better\/\" rel=\"noopener noreferrer\">dry-aged steaks<\/a>, it's worth the splurge.)<\/p>\r\nAnother key feature of this <a href=\"https:\/\/www.tasteofhome.com\/collection\/types-of-steak-everyone-should-know\/\" rel=\"noopener noreferrer\">type of steak<\/a> is its Frenched bone (meaning an exposed bone trimmed of all meat and fat) that was originally intended to serve as a handle so cowboys out on the range could eat this cut straight off the bone. However, don't confuse this cut with its fancy-pants cousin, the tomahawk steak. While similar, a tomahawk ribeye features a longer, Frenched bone with a little extra fat left on the steak.\r\n<h2 class=\"\">How to Cook Cowboy Steak Like Ree Drummond<\/h2>\r\n<h3 class=\"\">Ingredients<\/h3>\r\n<p class=\"\"><strong>Steak:<\/strong><\/p>\r\n\r\n<ul>\r\n \t<li class=\"\">2 (2-pound) cowboy steaks (about 2 to 2-1\/2 inches thick)<\/li>\r\n \t<li class=\"\">2 teaspoons kosher salt<\/li>\r\n \t<li class=\"\">1 teaspoon ground black pepper<\/li>\r\n \t<li class=\"\">1 tablespoon vegetable oil, optional<\/li>\r\n<\/ul>\r\n<p class=\"\"><strong>Ranch compound butter:<\/strong><\/p>\r\n\r\n<ul>\r\n \t<li class=\"\">1\/4 cup unsalted butter, softened<\/li>\r\n \t<li class=\"\">1-1\/2 teaspoons ranch seasoning (e.g., Hidden Valley)<\/li>\r\n \t<li class=\"\">1-1\/2 teaspoons chopped fresh parsley<\/li>\r\n<\/ul>\r\n<h3 class=\"\">Directions<\/h3>\r\n<h4 class=\"\">Step 1: Season the steaks<\/h4>\r\nRemove the steaks from the refrigerator and season all sides generously with salt and pepper. Let sit at room temperature for 30 minutes.\r\n<h4 class=\"\">Step 2: Prepare the ranch butter<\/h4>\r\nMeanwhile, combine the softened butter, ranch seasoning and parsley in a small bowl until evenly mixed. Transfer the butter to a piece of plastic wrap and roll it into a small log. Refrigerate the compound butter for at least 30 minutes until firm.\r\n<h4 class=\"\">Step 3: Sear the steaks over direct heat<\/h4>\r\nSet up your gas or <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-use-a-charcoal-grill\/\" rel=\"noopener noreferrer\">charcoal grill<\/a> with the coals or flames under one half of the cooking grates so there are two distinct cooking zones. Preheat to medium-high heat (about 400\u00b0-450\u00b0F) for 15 minutes, then place the steaks over direct heat (the side with the flame or coals). Sear for 3-5 minutes per side until deeply charred grill marks form.\r\n\r\n<em>To <a href=\"https:\/\/www.tasteofhome.com\/recipes\/cast-iron-skillet-steak\/\" rel=\"noopener noreferrer\">cook steak in a skillet<\/a>:<\/em> Preheat the oven to 375\u00b0. Meanwhile, heat a large cast-iron skillet over medium-high heat on your stovetop until very hot. Next, coat the bottom of the skillet with 1 tablespoon of oil. Place one steak in the skillet and sear for 3-5 minutes on each side until a deeply golden crust forms. Then, using a spoon, tilt the pan and remove some of the fat drippings; discard. Reduce the heat to medium and then turn the steak onto its side and sear the fat cap for 1 minute.\r\n<h4 class=\"\">Step 4: Move to indirect heat<\/h4>\r\nTransfer the steaks to the indirect cooking zone of your grill (the side with no coals). Cover and cook for an additional 8-16 minutes or until the internal temperature reaches 135\u00b0 for a <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cook-medium-rare-steak\/\" rel=\"noopener noreferrer\">perfect medium rare steak<\/a>. Remove promptly to a carving board.\r\n\r\n<em>To cook steak in a skillet: <\/em>Transfer the skillet to the oven and cook for 8-16 minutes, or until the <a href=\"https:\/\/www.tasteofhome.com\/article\/food-safe-cooking-temperatures\/\" rel=\"noopener noreferrer\">internal temperature<\/a> closest to the bone reaches 132\u00b0 (for medium rare). Remove promptly from the skillet and transfer to a carving board.\r\n<h4 class=\"\">Step 5: Top with butter and rest<\/h4>\r\n<img class=\"alignnone wp-image-1943782 size-full\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Pioneer-Womans-Cowboy-Steak_Lauren-Habermehl-for-Taste-of-Home_pioneer-woman-cowboy-steak-121523-TOH-02_MSedit.jpg\" alt=\"Prepared Cowboy Steak steak with a generous slice of ranch butter\" width=\"1800\" height=\"1200\" \/>\r\n\r\nTop steaks with a generous slice of ranch butter, cover, and let rest for 5 minutes. To serve, <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-cut-steak-the-right-way\/\" rel=\"noopener noreferrer\">carve the steak<\/a> off the bone and thinly slice it against the grain. Serve immediately.\r\n\r\n<em>Editor's Tip<\/em>: Don't be afraid to enjoy as cowboys do and use the bone as a handle to dig right in. Then, pair it with one of these other <a href=\"https:\/\/www.tasteofhome.com\/collection\/cowboy-dinners\/\" rel=\"noopener noreferrer\">cowboy-approved recipes<\/a>.\r\n<h2 class=\"\">Here's What I Thought<\/h2>\r\n<img class=\"alignnone wp-image-1943776 size-full\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Pioneer-Womans-Cowboy-Steak_Lauren-Habermehl-for-Taste-of-Home_pioneer-woman-cowboy-steak-121523-TOH-06_MSedit.jpg\" alt=\"Cut out pieces of Pioneer Woman Cowboy Steak served in a plate\" width=\"1800\" height=\"1200\" \/>\r\n\r\nBold, rich, tender and juicy. Need I say more? Ribeyes have always been my favorite cut of steak when I'm looking to treat myself, and this one does not disappoint. While ribeyes are a fattier cut, a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/grilled-ribeyes-with-herb-butter\/\" rel=\"noopener noreferrer\">ribeye with compound butter<\/a> adds an extra layer of flavor and indulgence that really is icing on the <del>cake,<\/del> erm, steer.\r\n\r\nI would love to try this recipe with other meat rubs and <a href=\"https:\/\/www.tasteofhome.com\/article\/easy-flavored-butter-recipes\/\" rel=\"noopener noreferrer\">compound butter flavors<\/a> in the future. I've also recently splurged on a fancy smoker, and I think a reverse-seared cowboy steak is next on my bucket list!\r\n\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>This cowboy steak recipe is the best bone-in ribeye ever!<\/p>\n","protected":false},"author":7801,"featured_media":1943783,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[307308,306848,307307,303719,303720,307325,303745],"categories-v2":[310347,309603,310342,308324,308345,310364,308369],"coauthors":[206601],"acf":{"long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":"","long_pin":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Cowboy Steak Recipe: How to Make It (Tender Juicy Bone-in Ribeye)<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/cowboy-steak\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Cowboy Steak Recipe: How to Make It (Tender Juicy Bone-in Ribeye)","description":"This cowboy steak recipe from Ree Drummond is a cowboy's dream come true. It's seared to perfection and topped with ranch compound butter.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/article\/cowboy-steak\/","og_locale":"en_US","og_type":"article","og_title":"I Made The Pioneer Woman's 'Cowboy Steak,' and It's Heaven on a Plate","og_description":"This cowboy steak recipe is the best bone-in ribeye ever!","og_url":"https:\/\/www.tasteofhome.com\/article\/cowboy-steak\/","og_site_name":"Taste Recipes","article_publisher":"https:\/\/www.facebook.com\/tasteofhome","article_published_time":"2024-01-05T14:33:22+00:00","article_modified_time":"2024-10-07T09:45:00+00:00","og_image":[{"width":1200,"height":630,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Pioneer-Womans-Cowboy-Steak_Lauren-Habermehl-for-Taste-of-Home_pioneer-woman-cowboy-steak-121523-TOH-03_MSedit_Social.jpg","type":"image\/jpeg"}],"author":"Lauren Habermehl","twitter_card":"summary_large_image","twitter_title":"How to Make The Pioneer Woman's Tender Cowboy Steak","twitter_image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Pioneer-Womans-Cowboy-Steak_-Lauren-Habermehl-for-Taste-of-Home_pioneer-woman-cowboy-steak-121523-TOH-03_MSedit.jpg","twitter_creator":"@tasteofhome","twitter_site":"@tasteofhome","twitter_misc":{"Written by":"Lauren Habermehl","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.tasteofhome.com\/article\/cowboy-steak\/#article","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/article\/cowboy-steak\/"},"author":{"name":"skyword system user","@id":"https:\/\/www.tasteofhome.com\/#\/schema\/person\/7ccbba5e04c121f1dcff19cbc0692222"},"headline":"How to Make The Pioneer Woman&#8217;s Tender Cowboy Steak","datePublished":"2024-01-05T14:33:22+00:00","dateModified":"2024-10-07T09:45:00+00:00","mainEntityOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/cowboy-steak\/"},"wordCount":803,"commentCount":0,"publisher":{"@id":"https:\/\/www.tasteofhome.com\/#organization"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/cowboy-steak\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Pioneer-Womans-Cowboy-Steak_-Lauren-Habermehl-for-Taste-of-Home_pioneer-woman-cowboy-steak-121523-TOH-03_MSedit.jpg","keywords":["Beef","Ingredients","Meat &amp; Poultry","News","People in Food","Steaks","Trends"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.tasteofhome.com\/article\/cowboy-steak\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.tasteofhome.com\/article\/cowboy-steak\/","url":"https:\/\/www.tasteofhome.com\/article\/cowboy-steak\/","name":"Cowboy Steak Recipe: How to Make It (Tender Juicy Bone-in Ribeye)","isPartOf":{"@id":"https:\/\/www.tasteofhome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.tasteofhome.com\/article\/cowboy-steak\/#primaryimage"},"image":{"@id":"https:\/\/www.tasteofhome.com\/article\/cowboy-steak\/#primaryimage"},"thumbnailUrl":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Pioneer-Womans-Cowboy-Steak_-Lauren-Habermehl-for-Taste-of-Home_pioneer-woman-cowboy-steak-121523-TOH-03_MSedit.jpg","datePublished":"2024-01-05T14:33:22+00:00","dateModified":"2024-10-07T09:45:00+00:00","description":"This cowboy steak recipe from Ree Drummond is a cowboy's dream come true. 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At <em>Taste Recipes<\/em>, you\u2019ll find her putting famous celebrity recipes to the test, from Dolly Parton\u2019s stampede soup to Stanley Tucci\u2019s six-ingredient pasta casserole. She\u2019s also known for her FoodTok finds and sharing tips for how to re-create Internet-famous 15-hour potatoes, apple pie cinnamon rolls and chamoy pickles. When she\u2019s not trying out a recipe-gone-viral, she\u2019s developing copycat recipes and new twists on comfort food for her food blog, <em>Frydae<\/em>.","twitter":"https:\/\/www.linkedin.com\/in\/laurenhabermehl","instagram":"https:\/\/www.instagram.com\/frydaeblog\/","facebook":"","public_email":"","linkedin":"","tiktok":"","youtube":"","location":"Milwaukee, WI","school_and_year":"Marquette University","education":"Marquette University, bachelor's in advertising and minor in communication design in association with Milwaukee Institute of Art and Design","highlights":"<ul>\r\n \t<li>Four years at <em>Taste Recipes<\/em> as a writer, photographer and recipe developer<\/li>\r\n \t<li>Creator of <em>Frydae<\/em>, a food blog focused on fresh takes of classic recipes<\/li>\r\n \t<li>Writer for <em>Well Plated by Erin<\/em>, Sky Valley Foods, Sabatino Tartufi and Lesaffre Yeast<\/li>\r\n<\/ul>","expertise":"Recipe development; cooking techniques; baking; beer, wine &amp; cocktail","short_bio":"Often found with a spoon in one hand and a pen in the other, Lauren is a recipe developer, food photographer and the creator of the blog, <em>Frydae<\/em>. From homestyle comfort food classics to carefully recreated copycat recipes, Lauren\u2019s aim as a writer at <em>Taste Recipes<\/em> is to go beyond ingredients and techniques to celebrate the people behind the dishes.","user_nicename":"lauren-habermehl","type":"guest-author","nickname":""}},"images":{"1943780":{"image_url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/01\/Pioneer-Womans-Cowboy-Steak_Lauren-Habermehl-for-Taste-of-Home_pioneer-woman-cowboy-steak-121523-TOH-01_MSedit.jpg","post_data":{"ID":1943780,"post_author":"7968","post_date":"2024-01-03 04:32:54","post_date_gmt":"2024-01-03 10:32:54","post_content":"","post_title":"Pioneer Womans Cowboy Steak Lauren Habermehl For Taste Of Home Pioneer Woman Cowboy Steak 121523 Toh 01 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