Why You’ll Love This Recipe

Achieves a steakhouse-quality crust and flavor at home
Uses a cast iron skillet on the grill for the best sear
Bone-in ribeye or porterhouse offers rich, juicy cuts
Aromatic herb and garlic butter bastes steak for extra flavor
Perfect for special occasions or impressive weeknight dinners

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Kosher salt and freshly ground black pepper
1 (1½ to 2 lb.) bone-in ribeye or porterhouse steak (about 2 inches thick)
1 teaspoon vegetable oil
4 tablespoons butter
8-10 fresh herb sprigs (thyme, oregano, rosemary)
3 garlic cloves, peeled and smashed

Directions

Preheat grill to 400°F to 450°F (high heat). Heat a 12-inch cast iron skillet on the grill with the lid covered for 15 minutes.
Generously season steak with kosher salt and freshly ground black pepper.
Add vegetable oil to the hot skillet until it begins to smoke.
Using tongs, place the steak in the skillet and cook uncovered for 10 minutes or until a dark brown crust forms.
Hold the steak upright with tongs and cook the fatty edge in the skillet for 2 minutes.
Place the steak uncooked side down in the skillet. Cover the grill lid and cook for 8 to 10 minutes or until the desired doneness is reached. (For medium-rare, aim for an internal temperature of 120°F to 125°F.)
Add butter, herbs, and garlic to the side of the skillet. Cook for 2 to 3 minutes until the butter foams.
Tilt the skillet slightly and spoon the butter mixture over the steak about 20 times, being careful to avoid splattering.
Transfer the steak, herbs, and garlic to a platter and let rest for 5 to 10 minutes.
Slice steak against the grain and serve.

Servings and Timing

Servings: 2 to 4
Active Time: 20 minutes
Total Time: 1 hour (including resting time)

Variations

Use different fresh herbs like sage or tarragon for varied aromas.
Add a splash of red wine or balsamic vinegar to the butter for added depth.
Finish with a sprinkle of flaky sea salt for extra crunch.
Serve with grilled vegetables or garlic mashed potatoes for a complete meal.

Storage/Reheating

Best enjoyed fresh.
Leftovers can be refrigerated for up to 3 days.
Reheat gently in a skillet over low heat to preserve texture.

FAQs

Can I cook this steak indoors?

Yes, use a heavy cast iron skillet on the stovetop and finish in a hot oven.

How do I check doneness?

Use a meat thermometer; medium-rare is 120°F-125°F internal temperature.

Can I use other cuts of steak?

Yes, but thicker cuts with bone are preferred for best results.

What if I don’t have fresh herbs?

Dried herbs can be used but fresh ones provide better flavor.

How do I prevent steak from sticking?

Make sure the skillet is very hot and oil is smoking before adding steak.

Can I marinate the steak?

This recipe relies on seasoning and butter basting, but marinating is optional.

How long should the steak rest?

Rest for at least 5 minutes to allow juices to redistribute.

Can I use clarified butter?

Yes, clarified butter has a higher smoke point and works well.

Is it necessary to cook on the grill?

Cooking on the grill adds flavor, but you can use a stovetop.

How do I get a crispy crust?

High heat and minimal movement during searing help develop the crust.

Conclusion

The Cast-Iron Cowboy Steak recipe lets you enjoy a juicy, flavorful, thick bone-in steak with a perfect crust and herb-infused butter basted finish—all cooked effortlessly on your grill. Ideal for special meals or any night you want steakhouse quality at home.

Cast-Iron Cowboy Steak: An Incredible Ultimate Recipe

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Thick, juicy bone-in cowboy steak cooked to perfection using a cast iron skillet on the grill. Achieves a rich, crusted sear with aromatic herb and garlic butter basting for steakhouse-quality flavor at home.

Author: Amy
Prep Time: 20 minutes
Cook Time: undefined
Total Time: 1 hour
Yield: 2 to 4 servings
Category: Main Dish
Method: Grilling with cast iron skillet
Cuisine: American

Ingredients

Kosher salt and freshly ground black pepper

1 (1½ to 2 lb.) bone-in ribeye or porterhouse steak (about 2 inches thick)

1 teaspoon vegetable oil

4 tablespoons butter

8–10 fresh herb sprigs (thyme, oregano, rosemary)

3 garlic cloves, peeled and smashed

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Instructions

Preheat grill to 400°F to 450°F (high heat). Heat a 12-inch cast iron skillet on the grill with lid covered for 15 minutes.
Generously season steak with kosher salt and freshly ground black pepper.
Add vegetable oil to the hot skillet until it begins to smoke.
Place steak in skillet using tongs; cook uncovered for 10 minutes until dark brown crust forms.
Hold steak upright with tongs and cook fatty edge for 2 minutes.
Place uncooked side down in skillet. Cover grill lid and cook 8-10 minutes until desired doneness (120°F-125°F for medium-rare).
Add butter, herbs, and garlic to skillet side; cook 2-3 minutes until butter foams.
Tilt skillet and spoon butter mixture over steak about 20 times carefully.
Transfer steak, herbs, and garlic to platter; rest for 5-10 minutes.
Slice against the grain and serve.