cowboy ribeye

When the craving for a fully loaded potato strikes, learn what to serve with baked potatoes so you can make a full meal out of it! Whether you like your potato on the side or as the main course, there are plenty of delicious dishes that will pair with it perfectly!

What to Serve With Baked Potatoes: Pan Seared Cowboy Ribeye (+ More Great Recipes!)

Tbsp olive oil ((extra virgin))

½ lb cowboy ribeye steak

½ Tbsp steak seasoning ((see recipe

Tbsp butter

garlic ((optional, peeled and left whole))

herbs ((optional, rosemary and thyme are my first choice))

heat

Heat the olive oil in a large skillet or frying pan over medium-high heat. Make sure the pan is very HOT before adding the steak.

season

Season the side of the cowboy ribeye steak that is facing you with my steak seasoning, or your favorite brand. Use your fingers to press the seasoning into the meat to set it. Season the fat around the sides for added flavor.

sear

Place the ribeye in the hot skillet with the seasoned side down. Then, season the side facing upward and press the seasoning into the steak. Do not move the steak around in the pan until it is time to flip it. For a steak that is 1.5&quot; to 2&quot; thick, cook the first side for 6-7 minutes (for medium-rare). *If your steak is 2&quot; to 3&quot; thick, cook it for the same amount of time but you may have to finish in the oven.

flip

Flip the ribeye and cook the opposite side for the same amount of time (6-7 minutes).  While you finish cooking add the butter, garlic, and herbs to the pan and spoon it over your steak (also known as basting or &#039;arroser&#039;).

finish

The fat should all be rendered from the steak when done, and the internal temperature should be about 135°F (57°C). For thicker steaks, after searing each side for 6-7 minutes, place the skillet in the oven at 500°F (260°C) for 4-6 minutes until temp is 5°F (3°C) short of the desired doneness. *See note

rest

Remove the cooked ribeye from the skillet (or oven) and place it on a cutting board. Tent a piece of aluminum foil loosely over top, and allow the steak to rest for 5-10 minutes before serving.

It&#039;s super easy to Reverse Sear Tomahawk Steak (in oven) to absolute perfection in a tasty, tender, and juicy steak no matter the thickness! This 2-inch thick tomahawk steak was cooked and seared in the oven with amazing results, no matter the fact that I don&#039;t have a single pan that the giant cut would have fit into! Find out what the &#039;reverse sear&#039; buzz is all about!

Reverse Sear Tomahawk Steak (in oven)

Tbsp kosher salt

Tbsp paprika

tsp pepper

garlic powder

onion powder

2-3 lb tomahawk ribeye steak ((or Cowboy Cut Ribeye,

Pat your steak portion dry, place it on a wire rack over a rimmed baking sheet and apply the combined seasoning liberally to all surfaces.

brine

Leave the steak uncovered and refrigerate overnight to &#039;dry brine&#039; if possible, otherwise leave the steak out with seasoning for 1-2 hours to warm to room temperature.

cook

Preheat the oven to 225 degrees F (107 degrees C) and place the steak in the middle of the center oven rack. Cook until your steak reaches an internal temperature between 110-115 degrees F (43-46 degrees C).

Finish the steak with one of these two methods (depending on the size of your steak and available equipment): A ) Transfer the steak to a skillet, cast iron pan, or cast iron griddle that is heated to medium-high heat with a tablespoon of cooking oil. Cook the first side until caramelized, flip the steak and cook the second side. Add butter to the pan and use a spoon to baste the cooking steak with the melted butter in the pan (melt your butter and baste with a pastry brush if you&#039;re using a flat cooking surface). ORB ) Leave the steak on the wire rack and baking sheet, then baste both sides with 2 tablespoons of melted butter. While basting, preheat your oven to 500 degrees F (260 degrees C). Return the steak to the middle rack once your oven is preheated.

temp

Your steak is done when the internal temperature reaches 125 degrees F (52 degrees C) for rare, 135 degrees F (57 degrees C) for medium-rare, and 145 degrees F (63 degrees C) for medium.

Rest your steak for at least 15-20 minutes. Leave the steak on the pan or in your skillet and loosely &#039;tent&#039; a square of aluminum foil over the steak while resting. When ready to serve, slice away from the bone and cut against the grain.

Top 2 cowboy ribeye recipes from across the web

The most viewed cowboy ribeye recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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What to Serve With Baked Potatoes: ...

Reverse Sear Tomahawk Steak (in ove...

Top 2 cowboy ribeye recipes from across the web

The most viewed cowboy ribeye recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

What to Serve With Baked Potatoes: ...

Reverse Sear Tomahawk Steak (in ove...

The most viewed cowboy ribeye recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine