Cowboy Ribeye Steak Recipe
A land of rugged landscapes and cowboy traditions, brings you a steak dish that embodies the spirit of the frontier. The Cowboy Ribeye Steak, also known as the Tomahawk Steak, is a thick and juicy cut of beef that is grilled to perfection, leaving you with a tender and flavorful steak that will transport you to the open ranges of the Silver State. Join us as we guide you through the steps to create this unforgettable Nevada Cowboy Ribeye Steak, a dish that celebrates the rich culinary heritage of the West.
Ingredients:
- 1 large cowboy ribeye steak (2-3 inches thick)
- Salt and black pepper, to taste
- 2 tablespoons vegetable oil
- 4 tablespoons unsalted butter
- 4 cloves garlic, minced
- Fresh rosemary sprigs, for garnish
Instructions:
- Preheat your grill to high heat.
- Season the cowboy ribeye steak generously with salt and black pepper on both sides, pressing the seasoning into the meat.
- Brush the steak with vegetable oil to prevent sticking.
- Place the steak on the hot grill and sear it for about 3-4 minutes on each side to develop a nice crust.
- Reduce the heat to medium and continue grilling the steak for an additional 6-8 minutes per side, or until it reaches your desired level of doneness.
- While the steak is grilling, melt the butter in a small saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes.
- Transfer the cooked steak to a cutting board and let it rest for 5 minutes to allow the juices to redistribute.
- Slice the steak against the grain into thick, juicy slices.
- Drizzle the melted garlic butter over the sliced steak, allowing it to soak into the meat.
- Garnish with fresh rosemary sprigs for a touch of aromatic flavor.
- Serve the Nevada Cowboy Ribeye Steak hot and savor the robust flavors of the Wild West.