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Cowboy Steak in a Skillet

Cowboy Steak in a Skillet

Cowboy Steak in a Skillet
Cowboy Steak in a Skillet
Cowboy Steak in a Skillet
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Cowboy Steak in a Skillet
  • 1 (1 ½-2 lb.) rib eye or porterhouse steak-2” thick
  • Kosher salt, red/black pepper, garlic powder
  • 1 T. vegetable oil
  • 4 T. butter
  • 8 fresh herb sprigs (thyme, rosemary, oregano or your favorite)
  • 4 garlic cloves, peeled and smashed
  1. Preheat grill 400-450, on high heat.
  2. Heat a 12” cast-iron skillet on grill, covered with grill lid.
  3. Season steak generously, all over.
  4. Add oil to skillet (oil should smoke.)
  5. Place steak in skillet and cook on grill, without the lid, for 8-10 minutes or until dark brown and crusty.
  6. Turn steak on fatty edge in skillet, holding upright with tongs and cook for 2 minutes.
  7. Place steak uncooked side down in skillet.
  8. Cook on grill, covered with grill lid, for another 8-10 minutes or until desired degree of doneness. I like internal temperature of 120-125 for medium rare. Steak will continue to cook while resting.
  9. Add butter, herbs and garlic to side of skillet and cook 2 minutes or until butter foams.
  10. Tilt skillet slightly and spoon butter mixture over steak for 15-20 times. Careful not to splatter butter.
  11. Transfer steak, herbs and garlic to serving platter and let rest 5 minutes. Slice across the grain. Serve.

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