Step 1

Pat the cowboy ribeye dry and bring it up to room temperature.  Apply a sprinkling of sea salt and coarse ground black pepper on both sides.  I highly recommend staying away from other ingredients and this ribeye is one of the most flavorful cuts of beef, and you will want that flavor to be the star of the show.

Step 2

Set up your grill or smoker to indirect heat and dial in the temperature to 250 degrees.  For the Big Green Egg, I installed the plate setter.  Your grill may require a different set up.

Step 3

Add the ribeye to the center of the grate and insert your wireless meat thermometer.  Let it cook until it is 10 degrees lower than your desired cooking temperature.

Step 4

When the steak is at your target temperature, remove it and set up the grill for direct heat.  Now is the time to add the tasty and gorgeous sear marks. Set the grill temperature to 350 degrees and add the steaks back to the grill.

Step 5

Grill each side of the ribeye for four minutes.  That will give it enough time to caramelize and develop that sear.  The internal temperature should be just below your final desired temp, and it is time to remove.  After you remove it, it will continue to rise in temperature slightly.

Step 6

This is the hardest part.  Wait.  Seriously.  Let the ribeye rest for 10-15 minutes before diving in.  The resting allows the juices to settle in and will result in a super juicy and flavorful cowboy ribeye that will knock your socks off!