• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Kitchen Bucket List
  • Air Fryer
  • Baking
  • BBQ
  • Griddle
  • About
  • Contact
menu icon
go to homepage
  • Air Fryer
  • Baking
  • BBQ
  • Griddle
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Air Fryer
    • Baking
    • BBQ
    • Griddle
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » BBQ

    Bone in Ribeye

    Published: Jul 2, 2023 by Sean

    Jump to Recipe Print Recipe

    Have ever seen the big Bone in Ribeye at the butcher counter and wondered how can I cook it? It is easier than you think. Best of all you get a dino rib as a bonus.

    Have ever seen the big Bone in Ribeye at the butcher counter and wondered how can I cook it? It is easier than you think. Best of all you get a dino rib as a bonus. The answer I have found to cooking this thick "Cowboy Cut" Angus ribeye is to reverse sear the steak. It is ideal for this. If you cook more than one, you can vary the level of doneness for each much easier. this recipe
    Jump to:
    • Reverse Sear Steak
    • Ingredients
    • How to Reverse Sear a Steak
    • Substitutions
    • Variations
    • Equipment
    • Storage / Leftovers / Rewarm
    • FAQ
    • Related
    • Side dish with steak
    • Bone in Ribeye
    • Food safety

    Reverse Sear Steak

    The answer I have found to cooking this thick “Cowboy Cut” Angus ribeye is to reverse sear the steak. It is ideal for this. If you cook more than one, you can vary the level of doneness for each much easier. Now while I was at it, I thought why not smoke this cowboy ribeye as well?

    "Cowboy Cut" Angus ribeye on the BBQ getting ready to reverse sear. This method is ideal for such a thick cut. If you cook more than one, you can vary the level of doneness for each much easier. Now while I was at it, I thought why not smoke this cowboy ribeye as well? This Angus ribeye cowboy cut is a meal for one very hungry cowboy. For us, it was for me and my daughters. I used a huck of maple wood soaked overnight to add sweetness to the low-temperature smoke.

    This Angus ribeye cowboy cut is a meal for one very hungry cowboy. For us, it was for me and my daughters. I used a huck of maple wood soaked overnight to add sweetness to the low-temperature smoke. Reverse searing a steak is just simply cooking it at a lower temperature than when you grill it. You just wait until the ribeye reaches your level of doneness, rest it, and put the steak back on the grill to sear it. Since it has already rested, you can serve it immediately.

    The final turn on the reverse sear. This Angus ribeye cowboy cut is a meal for one very hungry cowboy. For us, it was for me and my daughters. I used a huck of maple wood soaked overnight to add sweetness to the low-temperature smoke. Reverse searing a steak is just simply cooking it at a lower temperature than when you grill it. You just wait until the ribeye reaches your level of doneness, rest it, and put the steak back on the grill to sear it. Since it has already rested, you can serve it immediately.

    I did two reverse sear steaks a few weeks ago. I’ll be honest, I didn’t trust the thermometer and went past medium rare. They still turned out great. So today is redemption. Karina found a beautiful Angus ribeye at the grocery. It is a time like this I love my job!

    This post may contain affiliate links, please read the disclaimer policy.

    Ingredients

    The star of the show is the Angus bone in ribeye. Our seasoning is going to bring a bit of sweetness and tang with the lemon pepper. The mustard is actually going to tenderize the steak even more.

    Ingredients for the seasoning for the cowboy cut steak. Our seasoning is going to bring a bit of sweetness and tang with the lemon pepper. The mustard is actually going to tenderize the steak even more.
    • 2 ¼ pounds Angus, bone in ribeye (cowboy cut)
    • Brown sugar
    • Onion powder
    • Garlic powder
    • Salt
    • Lemon Pepper
    • Paprika
    • Ground mustard

    Head down to the recipe card for quantities and instructions.

    How to Reverse Sear a Steak

    I have come to really enjoy this method of cooking a thick steak. You only need to wait for your desired internal temperature and then rest. I cook at 225 – 250 degrees F. for the first part of the reverse sear, depending on the meat. The rest works perfectly to allow the BBQ coals to heat up for the sear. Head down to the recipe card for detailed step-by-step instructions and ingredient amounts.

    Mix all the dry ingredients into a bowl and set aside. Unpack the steak, tie it with butcher's twine, and coat it with the seasoning, then place it in the refrigerator.

    1. Preparing Bone in Ribeye – Mix all the dry ingredients into a bowl and set aside. Unpack the steak and coat with the seasoning, then place it in the refrigerator.

    Cowboy steak on the BBQ after 4 hours or longer in the fridge. Prepare the BBQ for indirect cooking. Bring the cowboy cut steak out to the BBQ. Place the bone in ribeye, bone down, on the griddle/pan, and cook for approximately 1 hour.

    2. Cooking – After 4 hours or longer in the fridge, prepare the BBQ for indirect cooking. Bring the cowboy cut steak out to the BBQ. Place the bone in ribeye, bone down, on the griddle/pan, and cook for approximately 1 hour.
    3. Rest – Pull the Angus steak once it reaches 115 degrees F. (medium rare) and rest. Set up the BBQ for direct cooking.
    4. Sear – It is just 2 minutes on each side. My cowboy cut ribeye was indicating 128 degrees F. when I pulled it. You can cut right into it. If you’re HUNGRY enjoy it by yourself. I shared it with my 2 daughters.

    Beautifully seared cowboy cut steak. It is just 2 minutes on each side. My cowboy cut ribeye was indicating 128 degrees F. when I pulled it. You can cut right into it. If you're HUNGRY enjoy it by yourself. I shared it with my 2 daughters.

    Substitutions

    I enjoy using this method for thicker cuts of meat.

    • Porterhouse– Depending on the thickness you may be able to put them on their sides. If not, arrange them on a pan during the low and slow.
    • Filet Mignon – You got to give this a go. Especially with the addition of your favorite smoking wood.
    • Tomahawk – Check that it is going to fit in your BBQ. More importantly, it needs to be towards the middle for the best indirect heat.

    Variations

    The great thing about reverse searing a bone in ribeye is the variations you can do.

    • Seasoning/Rub– Go classic with just salt and pepper, your favorite rub, or give our seasoning from the Smoked Chicken Thighs a try. It has a nice zip from the Cayenne pepper.
    • Griddle/Pan– You can surely use a griddle/pan instead of the BBQ grate for the sear, maybe use some butter too…
    • No Smoke – Of course, if you are not a fan of smoking wood just omit that.
    Sprinkle is excited to share with you our Simple, Easy, and Tasty recipes. She has traveled for years and enjoyed food everywhere from Hawaii to Italy. Now she is the muse for The Kitchen Bucket List helping us developed and create our favorite dishes to bring to all of you.

    Remember the ribeye is going to continue to cook as you rest it. I find it raises around 10 degrees F. So, for my preferred medium-rare, I pulled it at 115 degrees F.

    Equipment

    For this cook, I used an 18-inch Kamado-Style BBQ. You will need a remote meat thermometer. A griddle/pan to place the Angus bone in ribeye on. Optional, butcher’s twine, I find it helps the steak keep its shape while cooking.

    Storage / Leftovers / Rewarm

    • Storage: You can store it in the refrigerator for 3 – 4 days.
    • Use the leftovers in our Quesadillas or Street Tacos and of course, you can leave some meat on the bone and enjoy the dino rib a few days later.
    • Rewarm: I like using the air fryer for this at 330 degrees F. for around 4 -5 minutes, depending on how big the piece is. If you are rewarming the rib, I find putting the bone down helps to keep the meat more tender.
    Medium rare steak. It is just 2 minutes on each side. My cowboy cut ribeye was indicating 128 degrees F. when I pulled it. You can cut right into it. If you're HUNGRY enjoy it by yourself. I shared it with my 2 daughters.

    FAQ

    Can I dry-marinate the bone in ribeye for longer than 4 hours?

    Yes. I have done it for around 8 hours.

    I don’t have a remote meat thermometer can I still do this cook?

    Yes. You will be doing it, the “Old-School” method. This Angus bone in ribeye was 2 ¼ pounds and it was 115 degrees F. after an hour. You will have to rely on the feel of the steak or a regular meat thermometer to find your level of doneness.

    Why would you vary the initial cook temperature between 225 – 250 degrees F.?

    Great question, I have found by changing the initial cooking temperature gives me more options on how the meat will turn out. I go lower with smoke to increase the aromatics from the wood. I have also found it can increase the tenderness as well. Additionally, the lower temperature can help, if you are concerned about the tenderness of the cut of meat you are reverse searing. The higher temperature is great to pick the pace up or maybe you want to develop a crust around a larger cut of meat sooner.

    Related

    Looking for other recipes like this? Try these:

    • Smoked sausage is tender on the inside, and slightly crisp on the outside. Pick your favorite or favorites and use the smoking wood of your choice. You are going to wish you had done these sooner.
      Smoked Sausage
    • Cooked low and slow with sweet pecan wood, these Smoked Meatballs are our favorite BBQ flavor bombs this summer. The cheese brings a whole new level of flavor and texture.
      Smoked Meatballs
    • Smoked Sirloin Tip Roast is a wonderful meaty, tender, and juicy roast when smoked with maple wood "Low and Slow". Marinating overnight with balsamic vinegar and garlic tenderizes the roast to make a meal to remember.
      Smoked Sirloin Tip Roast
    • piece of burnt ends on a black fork over a bowl of BBQ sauce
      Burnt Ends

    Side dish with steak

    Okay, you are going to want a side dish with this ribeye. Here are a few ideas:

    • Crispy, crunchy, and "soooo" cheesy, these air fryer nachos are the perfect snack. Done in under 5 minutes. Nachos are a treat to be enjoyed, solo or shared.
      Air Fryer Nachos
    • Crispy and evenly cooked Air Fryer Waffle Fries are a breeze to do right out of the bag. Better yet you can add a few spices or your favorite seasoning to make them your own "WoW" waffle fries.
      Air Fryer Waffle Fries
    • Check out how we used our flat top griddle to make the tastiest Caramelized Onions in no time. Combining the onions with salt and oil you get a sweet caramel flavor to make you forget all those onion tears.
      Caramelized Onions
    • Done on the outdoor griddle, Caramelized Mushrooms, are so easy to do. We add a pinch of garlic and some olive oil which gives a wonderful buttery and savory taste to the mushrooms. We love how you can get everything done on the outdoor griddle. When you kick off with these caramelized mushrooms it is going to be a special meal. They caramelize up in 12 minutes. You can simply move them over to the side while you prepare burgers, chicken, or eggs.
      Caramelized Mushrooms
    Welcome to The Kitchen Bucket List. My name is Karina and I am very excited to share with you our Simple, Easy, and Tasty recipes. After years of cooking and baking with my girls, where even dad shows up from time to time, especially for the BBQ, The Kitchen Bucket List was created in the Spring of 2020.

    Wasn’t that fun? What did you think about your big dino bone?
    Now you need to give our Smoked Pork Butt a try.

    This Angus ribeye cowboy cut is a meal for one very hungry cowboy. For us, it was for me and my daughters. I used a huck of maple wood soaked overnight to add sweetness to the low-temperature smoke. Reverse searing a steak is just simply cooking it at a lower temperature than when you grill it. You just wait until the ribeye reaches your level of doneness, rest it, and put the steak back on the grill to sear it. Since it has already rested, you can serve it immediately.

    Bone in Ribeye

    Sean
    This is going to be one of the easiest BBQ recipes, you have ever done. Just remember 4 things: Prep, Cook, REST, and Sear. That's it.
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 1 hour hr 15 minutes mins
    Marinating 4 hours hrs
    Total Time 5 hours hrs 25 minutes mins
    Course Main Course
    Cuisine BBQ
    Servings 3 People

    Equipment

    • 8-inch Kamado-Style BBQ
    • Remote meat thermometer
    • Griddle/pan
    • Butcher's twine (Optional)
    • Maple wood (Optional)
    • BBQ spatula
    • BBQ tongs

    Ingredients
      

    • 2 ¼ pounds Angus, bone in ribeye (Cowboy cut)
    • 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 Bone in Ribeye

    • In a bowl, place the brown sugar, onion powder, garlic powder, salt, Lemon Pepper, Paprika, and ground mustard mix until combined.
    • Unpack the bone in ribeye cowboy cut and place it on a tray.
    • (Optional) Tie the steak with the butcher's twine. I find that doing this with a thick cut helps for a more even cook and keeps the ribeye's shape. Having that nice even shape makes the searing easier as well.
    • Coat the Angus ribeye with the seasoning and place it in the refrigerator. We did ours for 4 hours.

    Cooking

    • After 4 hours or longer, prepare the BBQ for indirect cooking at 250 degrees F.
      NOTE: If smoking I like to soak the wood overnight. once the BBQ is stable at the temperature I add the smoking wood.
    • Oil the cast iron griddle/pan and place it in the BBQ while it is preheating.
    • Bring the cowboy cut steak out to the BBQ and insert a remote meat thermometer.
    • Place the bone in ribeye, bone down, on the griddle. Close the BBQ lid and cook for approximately 1 hour. Your time may vary by the size of your steak(s).

    Rest

    • Pull the Angus bone in ribeye once it reaches 115 degrees F. and rest for 10 minutes.
      NOTE: If you did not get the internal temperature you wanted but you are close, you can still rest the steak. A trick I have found that works is to use a lower temperature, 350 degrees F., for the sear. Just go longer on each side. 3 minutes, should increase a rare to medium rare.
    • Set up the BBQ for direct cooking. I find that the resting gives the BBQ plenty of time to get up to 450 degrees F. The fire box should have a good even layer of burning coal across it.

    Sear

    • Time to sear. It is just 2 minutes on each side. I left the remote thermometer in to ensure a perfect medium rare. My cowboy cut ribeye was indicating 128 degrees when I pulled it.
    • Remove the bone in ribeye and serve. Okay, you can enjoy it yourself if you are really HUNGRY.
    • Sharing the cowboy cut: I cut the bone off with a good bit of meat still on it and divided the rest for my 2 daughters to have.

    Notes

    PS My daughters and I were wowed by how tender, seasoned, and perfectly seared the steak was🤩. The texture was like a filet mignon. If you are a beef rib fan, leave some meat on the bone for one tender and crispy rib😋…could be the best one you ever have. Nika, our dog, is still enjoying the bone.
    Keyword Angus, Bone in Ribeye, Cowboy Steak, Kamado-style BBQ, Reverse Sear Steak, Ribeye

    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.

    HAPPY BBQING!!!

    More BBQ

    • These are the BEST and EASIEST Smoked Chicken Thighs we ever made. The slightly caramelized BBQ sauce on the skin makes every bite sweet and tender with a hint of smoke.
      Smoked Chicken Thighs
    • Smoked Cream Cheese is the magic treat you didn't know you were missing until you taste it for the first time. It is a quick appetizer to prepare and the flavor can be adapted to your preference.
      Smoked Cream Cheese
    • Honey Mustard Chicken breasts on the kamado BBQ are perfectly tender. Our homemade marinade and rub make every bite sweet and delectable. You will be amazed at how easy this BBQ recipe is. Just a few hours in the marinade and just over 10 minutes on the kamado-style BBQ.
      Honey Mustard Chicken
    • Potato Bites grilled on the BBQ are flavorful and tender thanks to the foil packet. They are cooked in 30 minutes and each packet can be uniquely flavored ahead of time.
      Potato Bites
    FacebookTweetPinLinkedIn

    Filed Under: BBQ, Dinners, Outdoor Cooking, Recipes, Smoked

    Vist our Instagram for Tips & Tricks...and more Mouth Watering Pictures
    Click Here

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Karina,

    After years of cooking and baking with my girls, where even dad shows up from time to time, especially for BBQ. The Kitchen Bucket List was created.
    I hope you enjoy these Simple, Easy, and Tasty Recipes with your friends and family.

    More about me →

    Recent Recipes

    • Easy ingredients, and simple directions, Brioche French Toast done on the griddle is ready to serve in no time. Cooked to a golden crisp you can add whatever topping makes you happy.
      Brioche French Toast
    • If you have a griddle in the backyard and wonder what to make for dinner, this Blackstone Chicken Fried Rice is for you. This chicken fried rice is perfect for those nights when you have no idea what to make for dinner and don't want to order pizza.
      Blackstone Chicken Fried Rice
    • What makes Quesadillas a crowd favorite is how easy and versatile they can be. The flavor combinations are endless, make them spicy or savory, cook from fresh, or use those leftovers. And now the griddle is here to make them even easier, faster, and tastier.
      Quesadillas (on the griddle)
    • These easy zucchini fritters on the griddle are a match made in heaven. This homemade recipe has the perfect crispiness, thanks to the magic of the flat top. This recipe is a must for your next cookout.
      Easy Zucchini Fritters (on the griddle)

    Footer

    ↑ back to top

    Recipes

    Air Fryer Recipes

    Baking Recipes

    Blackstone

    BBQ

    About

    About
    The Kitchen Bucket List

    Contact

    Modern footer. Welcome to The Kitchen Bucket List's Recipes & About footer. My name is Karina and I am very excited to share with you our Simple, Easy, and Tasty recipes. After years of cooking and baking with my girls, where even dad shows up from time to time, especially for the BBQ, The Kitchen Bucket List was created in the Spring of 2020.

    Privacy Policy - Disclaimer - Terms and Conditions - Website Accessibility Statement

    Copyright © 2023 | The Kitchen Bucket List