Cowboy Ribeye Steak Recipe

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Cowboy Rib-Eye Steak

Ingredients

Ingredient Checklist

1 3-pound bone-in rib-eye steak

1 tablespoon cumin seed

1 tablespoon coriander seed

2 teaspoons black peppercorns

2 tablespoons coarse salt

1 tablespoon sweet paprika

2 tablespoons light brown sugar

2 tablespoons finely chopped oregano

5 cloves garlic, minced

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Cowboy Rib-Eye Steak

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Cowboy Rib-Eye Steak

Ingredients

1 3-pound bone-in rib-eye steak
1 tablespoon cumin seed
1 tablespoon coriander seed
2 teaspoons black peppercorns
2 tablespoons coarse salt
1 tablespoon sweet paprika
2 tablespoons light brown sugar
2 tablespoons finely chopped oregano
5 cloves garlic, minced

Directions

Preheat oven to 375 degrees with rack in center position.

Pat steak dry thoroughly with paper towels.

In a spice grinder, combine cumin, coriander, and peppercorns. Pulse until coarsely ground and transfer to a medium bowl. Add salt, paprika, brown sugar, oregano, and garlic and mix until combined.

Rub steak on all sides with spice mixture and let stand at room temperature for 3 to 4 hours or up to overnight in the refrigerator. If marinating in refrigerator, remove 1 hour before cooking to bring steak to room temperature.

Heat a large cast-iron pan over medium-high heat. Sear steak on both sides until blackened, 8 to 10 minutes total. Transfer to oven and roast 15 to 20 minutes or until a meat thermometer inserted into center of steak registers 125 degrees for medium-rare.

Transfer steak to a carving board and let stand at least 15 minutes before slicing and serving.

Reviews (4)

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81 Ratings

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Reviews (4)

Add Rating & Review

81 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

Add Rating & Review

81 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

81 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

81 Ratings

5 star values:

4 star values:

3 star values:

2 star values:

1 star values:

5 star values:
25
4 star values:
28
3 star values:
13
2 star values:
12
1 star values:
3

Martha Stewart Member

Rating: 5.0 stars

10/25/2020

                Sorry, but I have to point out that the old 2016 2-star review is ridiculous. The reviewer used a steak less than half the size of the recipe, and said that they "covered" it in the over. Of course the cooking time is going to be different. The recipe is a good one, and the approximate cooking times for a 3 lb. steak are in the correct ranges.

Martha Stewart Member

Rating: 5 stars

11/01/2019

                I did not have time to let the rub sit longer than about 2 hours. But, except for that and having only smoked paprika on hand, I followed all other directions precisely, and this turned out to be one of the best-flavored steaks we’ve ever eaten! With red potatoes roasted in olive oil, S&P, and whole garlic cloves, plus a heap of grilled asparagus, we decided this steak recipe’s a keeper!

Martha Stewart Member

Rating: 2 stars

01/25/2016

                Cooking time is wayyy off!  
                
                I put the rub on a 2" rib-eye with lip steak weighing 1.3 lbs. 
                I used avocado oil on the meat first, because all other blackening recipes on line use some sort of oil (an omission?)  
                I seared on med-high flame in a non-stick pan (no cast iron avail, though would have preferred) four (4) minutes each side. 
                Roasted in pan, covered, 375 for 9 minutes, and it's barely med-rare -- almost medium after letting it sit for 10 minutes.  DO NOT ROAST 15 MIN!

Martha Stewart Member

Rating: 5.0 stars

10/25/2020

                Sorry, but I have to point out that the old 2016 2-star review is ridiculous. The reviewer used a steak less than half the size of the recipe, and said that they "covered" it in the over. Of course the cooking time is going to be different. The recipe is a good one, and the approximate cooking times for a 3 lb. steak are in the correct ranges.

Rating: 5.0 stars

Rating: 5 stars

11/01/2019

                I did not have time to let the rub sit longer than about 2 hours. But, except for that and having only smoked paprika on hand, I followed all other directions precisely, and this turned out to be one of the best-flavored steaks we’ve ever eaten! With red potatoes roasted in olive oil, S&P, and whole garlic cloves, plus a heap of grilled asparagus, we decided this steak recipe’s a keeper!

Rating: 5 stars

Rating: 2 stars

01/25/2016

                Cooking time is wayyy off!  
                
                I put the rub on a 2" rib-eye with lip steak weighing 1.3 lbs. 
                I used avocado oil on the meat first, because all other blackening recipes on line use some sort of oil (an omission?)  
                I seared on med-high flame in a non-stick pan (no cast iron avail, though would have preferred) four (4) minutes each side. 
                Roasted in pan, covered, 375 for 9 minutes, and it's barely med-rare -- almost medium after letting it sit for 10 minutes.  DO NOT ROAST 15 MIN!

Rating: 2 stars

All Reviews for Cowboy Rib-Eye Steak

of Reviews

Reviews:

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All Reviews for Cowboy Rib-Eye Steak

of Reviews

Reviews:

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Least Positive

Newest

Reviews:

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Most Positive

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Newest

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Ingredients