How To Grill A Cowboy Cut Ribeye

How To Grill A Cowboy Cut Ribeye

One of the greatest steaks I have ever grilled is a Cowboy Cut ribeye. I can thank my friends at Lobel’s for introducing me to this!!! These babies are full of flavor, but can be very challenging when put on a grill. Over the years of grilling these monsters I have found some simple tips that guarantee BBQ heaven.  

1. Take the steaks out of the freezer in the morning and place them in the fridge.  They should defrost by the time you need to put them on the grill (6-8 hours). When they have defrosted or if they are fresh, take them out of the refrigerator 30 minutes to 60 minutes before you place them on the grill.  

2.  Make sure you season these steaks liberally because they are so thick. 

3. Preheat your grill and keep temperatures around 325-350 degrees.  You should grill these steaks on indirect heat and finish with the reverse sear over direct heat.  

The reason we do this is because of the thickness of the steak.  Searing at the beginning will cause the muscle fibers of the meat to contract, pushing out moisture, which is not what we want to do.  When we grill the steaks indirectly first, it keeps the meat relaxed, full of flavor and moisture.  

4. Plan on grilling the steaks for 17-20 minutes on each side. When you flip the first time use your meat thermometer to check for temps. You should be around 80-85 degrees. If it's higher, decrease the amount of cook time on the second side to 10-15 minutes. I don't think this will be the case because they are so thick.

5. Once the internal temperature of the meat is about 125-130 degrees move them over the direct heat side of the grill for 1.5-2 minutes/side for searing.  

6. A final tip for grilling with charcoal.  What I have found is if I move the steaks directly over the heat, the fat and moisture can cause major flare-ups.

What I have found that works well is when I move the steaks over direct heat, I close the damper on the lid. I usually sear for about 2 minutes per side. This helps keep flare ups to minimum and gives you maximum flavor and most important, the best steak ever!!   

What are your thoughts? (6)

09.05.16

J B

Kevin,

Here is a response to a previous question. "If I am going up to a 1.5 inch thick steak I would cook it using a two zone fire. I would cook the steak over indirect heat for 6-8 minutes a side. Then I would move it over to direct heat for 2-3 minutes a side to sear and caramelize." What is the thickness of this steak? It must be well over 1.5" to be grilling indirect 17-20 min. a side vs 6-8 min a side. Thanks!

09.05.16

Kevin Kolman

JB,
1.5 or over needs to be cooked indirect first since you do not want to over cook the outside of the meat and push more moisture out. Two zone fire, works best with this approach. Keep me posted if you have any more questions here or on Facebook and Twitter at Kevin Kolman’s Backyard and always Happy Grilling!!

07.21.15

Glenn J

Hello Kevin, I am picking up my new Weber EP-330 tonight after work and will finally have a REAL grill! One question I have is how do you know when to sear a steak before cooking and how do you know when to wait until the end? I have some bone in rib eyes to christen the grill with that are about an inch and a half thick. I was going to sear them first, (after letting the sit out a few minutes, rubbing a little olive oil and seasoning on them) but now this article has me wondering. Thanks, Glenn

07.21.15

Kevin Kolman

Glenn Jenne,
Congrats on the new Genesis EP 330!! I have one in my backyard and it is one of my favorites. My rule of thumb when grilling a steaks over 1 1/4 of an inch is that I sear at the end. The reason for this is that the muscle fibers will contract and push out moisture and flavor. It will also start to over cook the outside and there is nothing worse than a steak that has been killed by the griller! If you have 1 1/2 inch thick steaks those babies need to be reversed seared. Keep the question coming my bbq friend and if you need any last minute grill advice you can find us here or on Facebook and Twitter at Kevin’s Backyard and always Happy Grilling!

05.08.15

Tom M

Trying a two inch thick porterhouse from Pat Lafrieda in NYC. I have a natural gas Genesis. Assume same time and temp - 325 or so for about 30 minutes total indirect and then sear? Thanks.

05.07.15

Kevin Kolman

Tom,
Now that is one impressive steak and would love to get a pic of that baby when it’s done!! I would definitely recommend roasting it for about 30 minutes give or take and then finish with the sear. Keep those temps around 325-350 and good luck. If you need any last minute advice you can find me on Facebook and Twitter at Kevin’s Backyard. And always Happy Grilling!!

03.27.15

nick d

I have grilled bone-in cowboy rib eyes several times.
They're cut 2 1/2 " thick. I go by size and thickness not weight.
And do them just like you do.

My budget does not handle LOBEL's. I find my local super market's certified angus are more than good enough.

They are delicious. and when I'm ready to sear them for that final 2 minutes, I close all my vents.
I've been doing them on my 40+ year old weber kettle some one gave me 10 years ago that is absolutely wonderfujl as they all are. now I have just purchased a Master-touch. Man is this grill great!

03.27.15

Kevin Kolman

Nick,
I am very happy to hear that you are a true Weber Grill Master!! Yes, Lobel’s is a very high end product but every once in a while I will spurge. Keep up all the grate work and if you need anything please let us know here or find me on Facebook or Twitter @Kevin’s Backyard and always Happy Grilling!

02.21.15

travis n

Hey guys, great advice and if you have extra, send some Lobel ribeye's my way!! I like to get a whole bone rib eye and start off the same way ( around 300ish) and take it off @ 130 to rest for about 15 minutes. While its resting I am dumping in a second chimney full of lump charcoal (for the high heat) and try to get the grill screaming hot. Once it is, I return the steak to sear it off for about a minute per side. Best part of that is after I take it off the grill it is ready to eat, no resting required and is served sizzling hot! Thanks for all the great advice guys. I love this website! It has been essential for me. Take care and happy grilling!!

02.21.15

Hugh P

" I don't think this will be the case because they are so thick."
You never told us how thick this cut is. ???

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