Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Drizzle a little olive oil in the pan, enough to coat the bottom of the pan lightly. ◆ Put the steak, still on the rack, in a shallow roasting pan and roast in a 200F oven to an internal temperature of 125F, about 1 ½ hours. Do not add oil or water. Cook for about 20 minutes or until the internal temperature reaches 130ºF-135ºF, remember the internal temperature of the steak will continue to rise after coming out of the oven. The process of reverse-searing is really simple: Season a roast or a thick-cut steak (the method works best with steaks at least one and a half to two inches thick), arrange the meat on a wire rack set in a rimmed baking sheet, and place it in a low oven—between 200 and 275°F (93 and 135°C). Using tongs and the bone as a handle, turn the steak over and cook another 3 minutes. Season with pepper if desired. Set the temperature according to the data mentioned in the table above. A day on the ranch is sure to build up a cowboy-sized appetite, but a thick, cowboy-cut ribeye doesn't come with a 10-gallon hat prerequisite. This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. Place steaks on a wire rack over a baking sheet. Extra thick cut bone-in ribeye cowboy steak is always a delicious steak choice, prized for its tenderness and flavor. Sear on high heat for 1 - 2 minutes each side, then move to indirect heat. For the perfect medium-rare steak, broil in the oven for 19-21 minutes for a 2-inch steak, turning about 1 minute before the halfway point. These natural tenderizers make for a wonderful steak. Turn about 1 minute prior to the halfway point. This ingredient shopping module is created and maintained by a third party, and imported onto this page. Broil steak about 10 to 12 minutes, flipping halfway through. Preheat oven to 275°F. If you've ever wondered how to cook bone-in ribeye steak in a pan on your stovetop, this method will give you excellent results, with a sear that will give your steaks a rich golden-brown color and enhanced flavor. We recommend checking out our best selling steaks. To test whether or not your grill is … Add steak and cook until a dark crust forms on the bottom side, about 6 to 7 minutes. Unlike other methods of cooking steak, the low heat of the oven used in reverse searing does not draw the juices of the meat to the surface so additional resting time is not needed. These stunning slabs of 100% beefy perfection are the perfect pairing for you and your summer grilling urges. To cook on a gas grill, preheat on high. Turn them 1 minute before the halfway point of the cooking time. Check the temperature with an instant read thermometer. Ribeye Steak in the Oven Recipe | Jeff Mauro | Food Network Take it out when it has become soft and tender. For the perfect medium-rare thick-cut bone-in ribeye steak, grill for 18-20 minutes for a 2-inch steak, turning about 1 minute before the halfway point. Grill for about 5 minutes, rotating steak 45 degrees halfway through for crosshatch marks; flip and repeat. Remove and let steaks rest for 5 minutes, covering lightly with foil. Sear the cowboy steak. A hot skillet delivers the best sear. This content is imported from {embed-name}. Invite friends because these things are huge! Delish editors handpick every product we feature. This rule mostly applies to thick cuts of meat … (Oil should smoke.) Always Great! The final temperature will read 135°F. Set oven for broil and preheat 10 minutes. Add some butter or oil and sear steaks for one minute each side. Grab a heavy-bottomed, oven-safe frying pan. On a baking sheet, rub steak with 1 tablespoon oil then season generously with salt. Place steaks in the hot skillet (do not overcrowd). A cowboy steak has a short frenched bone; the tomahawk, a long frenched bone. Cooking Methods: Grill; Stir Fry and Saute; Choose a … Give … Place baking sheet on the center rack of the hot oven. If you're using a skillet, get it HOT. INGREDIENTS Beef, water, salt, lactose (milk), hydrolyzed corn and soy protein with caramel, polysorbate 80 (mfg aid), papain (corn maltodextrin), spices, bromelain (with corn dextrose). The temperature of the meat will continue to rise about 5°F during this time (this is called "carryover cooking"). Bring the meat to room temperature. Typically cut to 2 1/2 inches thick, a cowboy-cut ribeye is basically the same as a bone-in ribeye steak, but the extra-large size and large, handle-like bone set it apart from its lightweight counterparts. … You don't need a grill to cook a delicious cut of steak. Now keep the steaks on the broiling pan and place them inside the oven. Rest your steaks for 5 minutes before serving, covering lightly with foil. 125°F - Center is bright red; pinkish towards the outside, 135°F - Center is very pink; slightly brown towards the outside, 145°F - Center is light pink; outer portion is brown, 155°F - Center is slightly pink; outer portion is brown, USDA Prime Private Stock® Tenderloin Chateaubriand, USDA Prime Private Stock® Prime Rib Roast, Super Trimmed⢠Filet Mignon & Crab Cakes. Preheat a large oven-safe skillet, preferably cast-iron, over high heat until hot and a drop of water immediately sizzles and evaporates. Home / The Steak Guide / How to Cook / How to Cook Extra Thick Cut Bone-in Ribeye Steak. Broil to desired doneness, according to the times listed below. Sear cowboy steak in oven for 5 minutes, covering lightly with foil of about 4 inches from the on. 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