Reverse Sear Cowboy Steak

Close up view of cowboy steak on cutting board

A slow-roasted, juicy Reverse Sear Cowboy Steak is perfectly cooked to medium-rare with a rich, flavorful crust. The tender steak is finished with a basting of garlic herb butter to add extra richness!

5 from 12 votes

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Prep Time: 15

Cook Time: 1 10

Additional Time: 2

Total Time: 3 25

Servings: -4 Servings

Calories: 529kcal

Author: Pat Nyswonger

Ingredients

The Steak:

1 ribeye steak bone-in 2-½ pounds, 2-½-3 inches thick
1 teaspoon coarse salt
2 tablespoon canola oil

To Make the Garlic-Herb Butter

8 ounces butter softened
3 garlic cloves grated or minced
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary

Instructions

For the Steak:

Remove the steak from the refrigerator, unwrap it and let it sit at room temperature for 1 hour. In the meantime prepare the garlic-herb butter:

For the Garlic-Herb Butter:

This compound butter can be made days in advance and refrigerated until needed.
In a small dish, add the butter, garlic, thyme, and rosemary. Using a spatula, combine the ingredients well. Scrape the butter onto a small piece of parchment paper and shape it into a log. Roll the log with the parchment paper and twist the ends. Refrigerate until firm. Remove from the refrigerator to come to room temperature while the steak is roasting.

To Cook the Steak:

Preheat the oven to 225° and place a wire rack over a rimmed baking sheet and coat with cooking spray.
Pat the steak with a paper towel to remove surface moisture and season the entire surface generously with salt. Do not add black pepper at this time.
Add a probe meat thermometer into the side of the steak extending to the center of the steak. Set the temperature readings according to your taste preference. (See Notes)
Tip: Remove the garlic-herb butter from the refrigerator and allow it to soften at room temperature while the steak is roasting.
Place the steak on the prepared wire rack and transfer the baking sheet to the oven. Roast the steak until the internal temperature reaches 120°F (for rare) or 125°F (for medium rare). Cook time will be about 50-70 minutes. Remove the steak from the oven, leave the temperature probe in place and transfer to a plate, tent with foil and allow to rest for 10 minutes. The temperature will continue to increase with the carry over heat during the rest time.
Remove the temperature probe from the steak. Brush both sides and the edge of the steak with a coat of vegetable oil. Do not use olive oil as it will burn at high heat.
Heat a large skillet, preferably cast iron, over medium-high heat. (Yes! turn on your fan/vent)
Place the steak on the hot skillet. Sear the steak for 1 to 1-1/2 minutes getting a rich crust; then, using tongs, flip it and sear the other side for 1 to 1-1/2 minutes.
Hold the steak on edge with the tongs and sear the edge to get that good crust.
Remove the skillet from the heat and add a thick slice of the garlic-herb butter along one side of the skillet. As the butter melts, spoon it over the steak and sprinkle with black pepper. Turn the steak over and repeat with basting the other side of the steak and sprinkle with black pepper.
Transfer the steak to a cutting board and slice the steak into serving portions.

Notes

The garlic herb butter can be made in advance.
Turn on the stove fan/vent and open the doors as the high heat during searing creates smoke that will set off your smoke alarm
Do not add the black pepper until the final searing or the pepper will burn
The following beef temperature chart reflects the FINAL doneness temperatures. Beef should be pulled from the heat 5-10°F lower than the desired doneness temperature as the beef will continue to cook during the carry-over rest time.

Rare 120-130°F
Medium Rare 130-135°F
Medium 135-140°F
Medium Well 145-155°F
Well Done 155°F and up

Nutrition