You have seen it, at the butcher’s counter, that thick, bone in ribeye steak, big enough to feed two (or one very hungry cowboy/girl). It is the legendary cowboy cut steak, and while it might look intimidating, cooking it is easier than you’d think. So, how do you tackle this beast of a steak? Let’s break it down.
Why cooking a bone in ribeye steak is so easy and convenient
- Reverse searing is why this recipe is so easy. It breaks down to cooking low and slow, resting, searing, and enjoying.
- Since the BBQ or smoker does most of the work, it frees you up to do a side dish or just kick back and relax.
- Best of all, everything flows naturally in the reverse sear method, like while the steak rests, the BBQ or griddle is heating up to do the sear.
Jump to:
- Why cooking a bone in ribeye steak is so easy and convenient
- What is a reverse sear?
- Steak and potatoes, anyone?
- Grill master tips
- Homemade sweet & tangy dry rub
- How to reverse sear a bone in ribeye steak
- 5 must try steak cuts to reverse sear
- Equipment
- More reasons to get cookin’ outdoors
- Storage / Leftovers / Rewarm
- FAQ
- Bone in ribeye steak, reverse sear
- Food safety
What is a reverse sear?
Reverse searing is a cooking method that slowly brings your steak’s internal temperature up to just below your desired doneness. Then, the steak rests for a few minutes, while the BBQ or griddle comes to the reverse sear temperature. The sear is the finishing touch that gives the bone in ribeye steak a golden crust. Here is why I choose to reverse sear:
- Even cooking – The reverse sear’s low and slow cooking temperature lets that thick bone in ribeye steak’s internal temperature come up slowly and cook evenly.
- Tenderness – The low and slow cook gives the steak a remarkable tenderness.
- Option to smoke – I added a hunk of maple wood to add sweetness to the cowboy cut steak while it was cooking on the BBQ.
- Control of doneness – The low temperature cook gradually increases the steak’s internal temperature. So, there is no rush to pull the ribeye once it is close to your level of doneness.
- Sear and serve – Once the bone in ribeye has rested, put the steak back on the grill grate to sear. The best part is you can take it right off the grill and serve immediately.
Steak and potatoes, anyone?
Grill master tips
✨ This is a thick and meaty bone in ribeye steak, and there will be carryover cooking while it rests. I find on this cut of steak that the internal temperature will rise an additional 5°F to 10°F.
✨ The size of this bone in ribeye steak cowboy cut, man that’s a mouth full 😉, is big enough to feed one hungry cowboy/girl. I shared it with my two daughters.
Homemade sweet & tangy dry rub
We used 7 everyday spices for the homemade sweet & tangy dry rub that complements the star of the show, the Angus ribeye steak. The dry rub starts with brown sugar for its sweetness and caramelization during the sear. The combination of onion and garlic powder brings their own unique addition to the sweetness as well. Now for the tanginess, the lemon pepper, paprika, and ground mustard bring balance to the sweetness. The salt blends everything together and is key to the dry brining for a more tender bone in ribeye steak.
How to reverse sear a bone in ribeye steak
The reverse sear is simple: prepare the bone in ribeye steak, cook low & slow on the BBQ or smoker, rest, sear, and enjoy.
The only hard part of this recipe is deciding whether you dry brine or not. I have done it both ways, and yes, I think dry brining is worth it. I do it overnight in the fridge. However, don’t let that stop you. You will still be in steak heaven by simply adding our sweet & tangy dry rub on while you get the BBQ or smoker ready.
Season the bone in ribeye steak.
Cook low and slow.
Rest then sear.
Serve and enjoy.
Head down to the recipe card for detailed step-by-step instructions and ingredient amounts.
5 must try steak cuts to reverse sear
- Tomahawk – Tomahawk steak is ideal for the reverse sear method, with it being so thick and weighing so much.
- T-Bone and Porterhouse – These steaks have two different cuts of beef: a strip steak and a tenderloin filet on either side of the bone. When they are thick, I find the reverse sear method cooks the different cuts more evenly for perfect doneness.
- Top sirloin – A thick top sirloin can be a bit tricky to get the exact level of doneness you want. I choose to use the reverse sear method to make the cook easier and more precise. Check out the grilled T-bones and top sirloin steaks post on how I did it.
- Filet Mignon – The low and slow lets your seasoning develop in the filet and even brings more tenderness. If you like to smoke, here is your chance to add your favorite smoking wood.
Equipment
For this cook, I used an 18-inch charcoal BBQ grill and smoker. You will need a remote thermometer. Butcher’s twine is optional. I use it to help keep the ribeye’s shape while cooking. If you want to see how to do this on a smoker, check out the smoked ribeyes with BBQ spice post.
More reasons to get cookin’ outdoors
Storage / Leftovers / Rewarm
- Storage: You can store the bone in ribeye steak in the refrigerator for 3 to 4 days.
- Leftovers: Slice some pieces and use them in our Quesadillas or Street Tacos. Of course, you can leave some meat on the bone and enjoy a dino rib later.
- Rewarm: I like using the air fryer for this at 250°F. Depending on the size of the leftover ribeye, it should take around 5 to 8 minutes.
FAQ
Yes. I have done 12+ hours.
Yes. You will have to rely on a regular meat thermometer to find your level of doneness. I would suggest checking the Angus ribeye steak about halfway through the initial part of the cook and adjusting the cooking time accordingly.
Yes. One thing to keep in mind is having enough grill grate space to sear all of them.
Yes, you can. Just heat up a good cast iron pan while the cowboy cut steak is resting. Add some herb butter for a savory twist.
What do you think of this bone in ribeye steak? Wasn’t the reverse sear so much easier? Show us how it went by tagging us @thekitchenbucketlist on Instagram, Facebook, Pinterest, and YouTube!
Bone in ribeye steak, reverse sear
Equipment
- Charcoal BBQ grill and smoker
- Remote thermometer
- BBQ spatula
- BBQ tongs
- Skillet (Optional)
- Butcher's twine (Optional)
- Smoking wood (Optional)
Ingredients
- 1 Angus bone in ribeye steak (Cowboy cut, 2 ¼ pounds)
Homemade Sweet & Tangy Dry Rub
- 1 tablespoon brown sugar
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon lemon pepper
- 1 teaspoon paprika
- 1 teaspoon ground mustard
Instructions
Preparing the bone in ribeye steak
- Make the homemade sweet & tangy dry rub. In a bowl, add the brown sugar, onion powder, garlic powder, salt, lemon pepper, paprika, and ground mustard, then mix until combined.
- Unpack the bone in ribeye steak and place it on a tray. Trim any excess fat.(Optional) Tie the bone in ribeye with the butcher's twine. I find that it helps hold the ribeye's shape while cooking and rubbing the seasoning on.
- Coat the steak with the dry rub and rub it in. Place it back in the refrigerator to dry brine. For this recipe, I did 4 hours. You can go longer if you want. I have done 12+ hours.NOTE: You can put the dry rub on before cooking with the reverse sear method.
Cooking low and slow
- After 4 hours or longer, prepare the BBQ for indirect cooking or a smoker at 250℉.NOTE: If you are using a charcoal BBQ grill and smoker, add your smoking wood once the temperature is stable.
- Bring the bone in ribeye steak out to the BBQ and insert a remote thermometer sensor.(Optional) If you want to have more indirect heating, place an oiled cast iron skillet in the BBQ while it is preheating, then place the steak on it.
- Place the steak on the BBQ grill grate or smoker. Close the lid and cook low and slow for approximately 1 hour. Your time may vary by the size of your steak or steaks, see notes.
Rest
- Pull the Angus ribeye steak before it reaches your level of doneness and rest for 10 minutes. As the steak rests, it will continue rising in temperature by as much as 10℉.
- Set up the BBQ for direct cooking, 450℉. The fire box should have a good, even layer of burning natural charcoal across it.
Sear
- Once the BBQ is at the reverse sear temperature, place the cowboy cut steak on the grill and sear for 2 minutes on each side, then check for doneness.(Optional) You can leave the remote thermometer in to ensure your level of doneness.
Serve, share, and enjoy
- Remove the bone in ribeye and serve. Okay, you can enjoy it yourself if you are really hungry🤠.
- Sharing the ribeye: I cut the bone off with a good bit of meat still on it, dino rib, and divided the rest for my 2 daughters to enjoy.
Notes
- BBQing more than one, as you add more bone in ribeyes, the initial low and slow cook time can increase.
- Doneness. For this recipe, I wanted medium rare. I pulled the steak when it reached 115℉. During the rest, the ribeye increased to 125℉, and after searing, it was at 128℉. I prefer my medium rare steak temperature between 125℉ to 135℉. If you prefer a different internal temperature (doneness), just adjust it to your liking.
- Regular thermometer user tip. If you are a little under the internal temperature you want for doneness after the initial cook, don’t worry. You can still rest the bone in ribeye. A trick I have found that works is to decrease the searing temperature and go longer. I’d suggest 3 minutes on each side.
- If you need a little extra heat diffusion for the indirect cooking, you can use a skillet.
Food safety
You will be working with raw beef and may need to do some trimming, so please be careful. Take all the standard precautions, like washing your hands and avoiding cross-contamination. We prefer our steak medium rare. If this is not your preferred doneness, just increase the temperature to your preference. As always, USDA has more food safety information if you need it.
Leave a Reply