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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.

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

Instructions

  1. 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.
  2. Generously season steak with kosher salt and freshly ground black pepper.
  3. Add vegetable oil to the hot skillet until it begins to smoke.
  4. Place steak in skillet using tongs; cook uncovered for 10 minutes until dark brown crust forms.
  5. Hold steak upright with tongs and cook fatty edge for 2 minutes.
  6. Place uncooked side down in skillet. Cover grill lid and cook 8-10 minutes until desired doneness (120°F-125°F for medium-rare).
  7. Add butter, herbs, and garlic to skillet side; cook 2-3 minutes until butter foams.
  8. Tilt skillet and spoon butter mixture over steak about 20 times carefully.
  9. Transfer steak, herbs, and garlic to platter; rest for 5-10 minutes.
  10. Slice against the grain and serve.

Notes

Use different fresh herbs like sage or tarragon for varied flavor.

Add red wine or balsamic vinegar to butter for depth.

Finish with flaky sea salt for crunch.

Serve with grilled veggies or garlic mashed potatoes for a full meal.

Rest steak to redistribute juices.

Nutrition

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