Seared Cowboy Cut Ribeye (Wyoming Style) | Arteflame

Introduction

Imagine the sound of a heavy steak hitting hot steel and the intoxicating scent of wood smoke drifting through the backyard. That is the essence of the Wyoming Cowboy Cut Ribeye. It is not just dinner; it is an event. With its massive frenched bone and marbled center, this cut offers a textural journey from the crusty, salty exterior to the buttery, melting interior. It brings back memories of campfire cooking under big open skies, but elevated for your own patio.

Why This Recipe is a Keeper

I absolutely adore this recipe because it transforms a daunting piece of meat into a manageable masterpiece. The Arteflame grill does the heavy lifting, allowing for a fierce sear and a gentle finish simultaneously. It is the ultimate crowd-pleaser for special occasions—visually stunning and packed with pure, unmasked beef flavor.

Kitchen Wisdom for Perfection

• Temper the Meat: Never cook a steak this thick cold. Let it sit out for an hour to ensure even cooking.
• Trust the Thermometer: Touch tests fail on thick cuts. Use an instant-read thermometer to pull it at exactly 125°F for rare.
• Patience Pays Off: Resting the meat is just as important as cooking it. Give it 10 minutes to let the juices settle.

Make It Your Own

If you don't have fresh rosemary, fresh thyme or even oregano works beautifully for the baste. For a dairy-free finish, swap the butter for a high-quality ghee or simply use a drizzle of extra virgin olive oil and flaky salt at the end.

Ingredients

The Meat & Seasoning

• 2 Cowboy Cut Ribeyes (approximately 2 to 2.5 inches thick, bone-in)
• Kosher salt (generous amount)
• Coarse ground black pepper
• 1 tablespoon Garlic powder
• 3 tablespoons Olive oil (or avocado oil for higher smoke point)

The Basting Finish

• 4 tablespoons Unsalted butter
• 4-5 sprigs Fresh rosemary
• 2 cloves Garlic, smashed (optional)

Instructions

Step 1: Preparation and Seasoning

1. Remove the steaks from the refrigerator at least one hour before cooking. This allows them to come to room temperature, ensuring an even cook throughout the massive cut.
2. Pat the steaks completely dry with paper towels. Moisture is the enemy of a good sear.
3. Rub the olive oil over the entire surface of the steaks, including the sides.
4. Mix the kosher salt, coarse black pepper, and garlic powder in a small bowl. Generously coat the steaks on all sides, pressing the seasoning into the meat. Don't be shy; a thick steak needs heavy seasoning.

Step 2: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using hardwood or charcoal.
2. Allow the grill to heat up for about 15-20 minutes. You want the center grill grate to be extremely hot (over 600°F) for searing, and the outer flat cooktop to range from hot to medium heat.
3. Lightly oil the flat cooktop surface where you plan to finish the steaks.

Step 3: The Hard Sear

1. Place the ribeyes directly onto the center grill grate. The goal here is the Maillard reaction—creating a deep, dark brown crust.
2. Sear for about 2-3 minutes per side. Watch for flare-ups, but don't fear the fire; the flame kissing the meat adds that signature smoky flavor.
3. Don't forget to sear the fat cap on the edge of the steak by holding it upright with tongs for about 1 minute.

Step 4: The Controlled Finish

1. Once a beautiful crust has formed, move the steaks out of the center and onto the flat steel cooktop. This zone provides radiant heat to cook the inside without burning the outside.
2. Place a knob of butter and a sprig of rosemary on top of each steak. As the butter melts, it will mix with the herb oils and baste the meat.
3. Cook for approximately 10-15 minutes, flipping occasionally, until the internal temperature reaches 125°F for rare or 135°F for medium-rare. Use a meat thermometer to be precise.

Step 5: Rest and Serve

1. Remove the steaks from the grill once they are 5 degrees below your target temperature.
2. Place them on a cutting board and tent loosely with foil.
3. Let the meat rest for at least 10 minutes. This allows the juices to redistribute throughout the steak. Slice against the grain and serve.

Tips

Cooking a steak of this magnitude requires patience and attention to detail. The most critical tool in your arsenal is a reliable instant-read digital thermometer. Because the Cowboy Cut is so thick, the "touch test" can be deceiving. Rely on the numbers to avoid serving a steak that is raw in the middle or tough as leather. Remember that carry-over cooking is real; the internal temperature will rise about 5 to 7 degrees after you pull the steak off the grill. If you aim for 135°F on the grill, you might end up with a medium steak rather than medium-rare.

Another pro tip is to manage your fire zones on the Arteflame. If the flat top is getting too hot, pull some coals away from the edge closer to the center. If it's too cool, push the coals outward. Using the different heat zones allows you to essentially "reverse sear" or "forward sear" effectively, giving you total control over the rate at which the meat cooks.

Variations

While the classic salt, pepper, and garlic rub is timeless, the Cowboy Cut Ribeye is a sturdy canvas capable of handling bold flavors. Changing the seasoning profile can completely transform the meal while keeping the cooking method the same. Here are a few ways to mix things up:

• Coffee Crusted: Add finely ground espresso beans to your spice rub for a deep, earthy richness that pairs perfectly with beef.
• Compound Butter Finish: Instead of plain butter, top the steak with a slice of Blue Cheese and Chive butter during the resting phase.
• Spicy Cajun Kick: Swap the rosemary for thyme and add cayenne pepper and paprika to your dry rub for a Southern twist.
• Chimichurri Drizzle: Skip the butter finish and serve the sliced steak with a fresh, acidic chimichurri sauce to cut through the rich fat.
• Mushroom Topper: Sauté cremini mushrooms and onions on the flat top alongside the steak and pile them high for serving.

Best pairings

A steak this grand deserves side dishes that can stand up to its richness without overshadowing it. Since you are already cooking on the Arteflame, it makes sense to utilize the flat top for your sides as well. Potatoes are a natural companion; try smashed baby potatoes crisping up in the beef tallow and butter right next to the steaks. The crispy exterior and fluffy interior provide a perfect texture contrast.

For a green element, grilled asparagus or charred broccolini with a squeeze of lemon works wonders. The slight bitterness of the charred greens balances the savory, fatty profile of the ribeye. Beverage-wise, a Wyoming Cowboy Cut calls for a bold drink. A full-bodied Cabernet Sauvignon or a smoky Syrah pairs beautifully with the beef. If you prefer spirits, a glass of neat bourbon or a classic Old Fashioned echoes the rugged, smoky notes of the fire-cooked meat.

Conclusion

Grilling a Wyoming Cowboy Cut Ribeye on the Arteflame is more than just preparing dinner; it is a celebration of outdoor cooking. The process of managing the fire, searing the meat, and waiting for that perfect internal temperature connects you to the culinary traditions of the American West. The result is a steak that is visually stunning, incredibly flavorful, and juicy enough to rival any high-end steakhouse.

By following these steps and utilizing the unique heat zones of your grill, you ensure that every bite is perfect. So, gather your friends, pour some drinks, and fire up the grill. Once you have tasted a Cowboy Cut cooked this way, you may never go back to standard steaks again.