When we were in Hawaii celebrating our 50th wedding anniversary, Nancy and I went to Ruth’s Chris Steak House on our last night. We each ordered a steak and they were huge. We gave it our best shot yet couldn’t finish either slab of beef. But the fellow next to us had a steak even larger. It was a Cowboy Ribeye, about a 3 pound cut of meat with the rib bone still attached. He also didn’t finish his, but at least he was able to take it home in a doggy bag. We couldn’t, staying in the hotel.
Not long ago, I noticed that Sam’s Club was offering Cowboy Ribeyes and I decided to pick one up for our weekly Friday Night Steak fest. With this big of a steak, we would have to split it.
Splitting a large steak like this is usually not a problem, assuming both parties like it cooked the same way, but Nancy and I have different opinions of how a steak should be prepared. She likes hers with a little pink. I like mine still quivering, so we comprised. I cooked it like she likes. That’s how compromises usually work out in our house. But I can handle a medium cooked steak when it’s as juicy as a fat Cowboy Ribeye. It’s good no matter how you cook it. Cowboy Ribeyes at Sam’s run about $8.99 a pound and are usually 2 ½ to 3 pounds each. The steaks are melt-in-your-mouth tender, and with the bone in, it explodes with juices and flavor.
There’s not much to cooking a big steak like this, but with one caveat. You need to back off on the heat or else the outside will be black and the inside still purple. So take your time and turn it frequently. It will end up with a nice crust and when you press it with your thumb and it doesn’t sag in, it’s done to a nice medium pink.
In preparation, I took the steak out of the refrigerator a good hour before I would cook it and let it achieve almost room temperature. I then spread a little melted butter as well as lots of kosher salt and coarse pepper on both sides. I sprinkled a little Omaha Steak Rub on or good measure. Montreal Steak also makes a nice rub, but it’s really not necessary. Salt and pepper, butter for the sizzle and a medium hot grill will suffice.
Next time you feel like throwing some steaks on the barbie, try a Cowboy Ribeye for two, and there will still be leftovers.
Cowboy Ribeye Steak
One 2 ½ to 3 lb. Cowboy Ribeye, bone attached.
1 T. melted butter
Kosher Salt
Coarse ground pepper
1 tsp. steak rub (optional)