Cowboy Steak Recipe {Perfect Every Time}

My cowboy steak recipe is pan-seared to perfection and yields melt-in-your-mouth meat every time! It’s perfect for a crowd-pleasing dinner.

Love easy yet impressive beef steak recipes? Try my picanha steak, hanger steak, or tri tip steak next.

If my tomahawk steak recipe catches your eye, then you’re going to love this equally impressive and delicious cowboy steak. My cooking method yields the most perfectly cooked steak with barely any effort. I like to keep the seasonings simple to really let the steak’s natural flavors shine and honestly, it’s all that is needed.

Why I love this recipe

• Perfectly seared. For ease and convenience, I pan-seared this steak before finishing it in the oven. It’s an easy cooking method that always leads to a golden-seared crust and juicy meat.
• Juicy and tender. While the look alone makes this cut of steak impressive, it also features the most tender and juicy flavors that are downright irresistible! 
• Simple seasonings = big flavor. A few classic seasonings you likely already have in the kitchen result in a mouthwatering steak that rivals what you’d find in a restaurant or steakhouse.

Ingredients needed

• Cowboy steak. When shopping, look for a bone-in cowboy steak with a good amount of fat marbling. Frozen steak also works if you can’t find fresh steak, but remember to thaw it in the fridge before you start cooking.
• Seasonings. I use a simple combination of salt, black pepper, and fresh thyme to infuse the steak with savory flavor. If you can, use kosher salt or sea salt, as the large granules are better at tenderizing and seasoning the meat.
• Oil and butter. Using both oil and butter ensures a rich buttery flavor and crispy crust. Use olive oil, vegetable oil, or any high-heat oil you like for searing.

How to cook cowboy steak

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1 – Season the steak. Use paper towels to pat the meat dry, then sprinkle both sides with salt and pepper.

Step 2 – Sear. Heat the oil in a cast iron skillet over high heat. Once it begins to smoke, add the steak and sear until it’s golden brown on both sides. 

Step 3 – Add the butter. Add the butter and thyme to the pan. Cook for another 3 minutes, continuously spooning the melted butter over the steak.

Step 4 – Bake. Place the pan in the oven and bake the steak for 15 minutes. Rest for several minutes before slicing and serving.

Arman’s recipe tips

• Room temperature steak. For the best results, take the meat out of the fridge and let it sit on the kitchen counter for at least 30 minutes before seasoning and cooking.
• Use a meat thermometer. Insert a meat thermometer into the thickest part of the meat as it’s cooking to ensure it cooks properly and to your preference. 
• Cover the bone. To avoid browning, wrap the bone in aluminum foil while searing and baking.
• Let it rest. I recommend letting the cooked cowboy steak rest off the heat for at least 10 minutes. This gives the natural juices time to soak back into the meat, leaving you with the most tender bites.
• Slice against the grain. This is another secret to retaining that impeccable tender texture.
• Use more herbs. While this steak is plenty flavorful on its own, I highly recommend taking it over the top by preparing it with even more fresh herbs, like rosemary, parsley, or sage.

Storage instructions

To store: Allow the leftover steak to cool before transferring it to an airtight container. It will last in the fridge for 3 to 4 days.

To freeze: You can freeze leftover steak for up to 6 months. Just be aware that the longer it’s frozen, the more it will dry out.

To reheat: I recommend reheating steak in the oven. Place it on a wire rack on top of a baking sheet for even heat distribution, then reheat at 275ºF until it’s warmed through and the internal temperature has reached 130ºF.

Frequently asked questions

More juicy beef recipes