Name: Pan-Seared Cowboy Steak Recipe
Prep time: 1 h 5 min
Cook time: 10 min
Total time: 1 h 15 min
Ingredients: Cowboy steak (at least 1.5 inch/3.81 cm thick); 1 tablespoon high-smoke point oil (I recommend avocado oil); 1 teaspoon kosher salt; 1 teaspoon ground pepper; 2 tablespoons unsalted butter (about 28 g); 2-3 garlic cloves; 2 thyme or rosemary springs

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Step-by-Step Photos

PREP TIME	REST TIME	COOK TIME	TOTAL TIME
5 mins	45 mins to 24 h	10 mins	1 to 24 hours

Pan-seared cowboy steak with a golden-brown crust, a juicy medium-rare center, and rich flavors from butter, herbs, garlic, and freshly ground pepper. This method is one of the simplest and most reliable ways to cook this impressive cut. With just a few ingredients and simple steps, you’ll get steakhouse-quality results at home every single time.

A cowboy steak is essentially a bone-in ribeye with a longer bone attached. While the bone doesn’t change the flavor, it makes the presentation look incredible. This cut is naturally tender, juicy, and full of rich beefy flavor, making it perfect for a special lunch, date-night dinner, or any time you want to serve something impressive. And the best part? You can easily make it at home with my step-by-step photo instructions below.

The Ingredients You’ll Need

Cowboy steak (at least 1.5 inch/3.81 cm thick)
1 tablespoon high-smoke point oil (I recommend avocado oil)
1 teaspoon kosher salt
1 teaspoon ground pepper
2 tablespoons unsalted butter (about 28 g)
2-3 garlic cloves
2 thyme or rosemary springs

The Tools You’ll Need

Cast-iron/stainless steel skillet
Tongs
Instant Read Thermometer

Note

This recipe works best with a cowboy steak that’s at least 1.5 inches (3.8 cm) thick. The extra thickness gives you more time to build a rich, golden-brown crust without overcooking the center, keeping it perfectly medium-rare. If you prefer a different doneness, simply adjust the cooking time to suit your taste.

How to Pan Sear Cowboy Steak – Step by Step Photos

all ingredients for pan seared cowboy steak — *Ingredients: Black pepper, garlic, salt, butter, avocado oil, rosemary, and cowboy steak*

Gather your ingredients, then follow the steps below. This isn’t just a simple recipe; it’s a detailed guide loaded with extra tips to help you pan-sear cowboy steak with a great crust and juicy center, all on your stovetop.

Step 1: Prepare the Cowboy Steak

Start by patting the cowboy steak dry with paper towels to remove any surface moisture – a dry surface is key to getting a great sear. Next, choose your salting method based on how much time you have and the flavor and crust you want:

Option 1 – Best Flavor and Crust: Generously salt both sides of the cowboy steak and place it on a wire rack in the refrigerator, leaving space around it for air circulation. Let it rest uncovered for 4 to 6 hours or, even better, overnight. About 30 minutes before cooking, remove the steak from the fridge and let it rest at room temperature.
Option 2 – Faster Method: If you’re short on time, salt both sides of the cowboy steak and let it rest on a wire rack at room temperature for 45 to 60 minutes. Just before cooking, pat it dry again with paper towels to ensure the surface is ready for searing.

Note

Each salting method has its pros and cons, and understanding how it affects the meat will help you get better results. For a great crust, the cowboy steak’s surface must be dry; any excess moisture will prevent the steak from browning properly. Here’s what happens: right after salting, the salt draws moisture to the surface, making the steak look wet. If you give it enough time, the meat will reabsorb those juices along with the dissolved salt, leaving the surface dry and perfectly seasoned. This process takes time, which is why leaving the cowboy steak uncovered in the fridge for at least 4 hours, ideally overnight, gives the best results. You should never cook the steak 2 to 30 minutes after salting. That’s the worst time for searing because the surface is still completely wet.

Therefore, when choosing a salting method for a cowboy steak, it comes down to how much time you have and the results you want. If you’re not in a rush, Option 1 is the way to go – you won’t regret it. A dry-brine of at least 4 hours leaves the surface drier and helps the steak form a better crust while improving its flavor. I usually dry-brine my steaks for as long as possible when pan-searing, ideally 4-8 hours and often overnight, to maximize flavor, tenderness, and dry out the surface for a superior crust.

However, there is one small downside to dry-brining for several hours or more: the longer the steak stays salted, the thicker the gray band just under the crust becomes. It’s not a sign of overcooking, but if you want to minimize it while still enjoying the benefits of dry-brining, keep the dry-brine to 4–6 hours. That’s the sweet spot for great flavor, a dry surface, and minimal gray band inside.

If you only have 45–60 minutes, Option 2 is still worth it. While it won’t give you the same level of flavor or crust as a longer dry-brine, it will noticeably improve taste and tenderness compared to seasoning just immediately before cooking. It’s still a solid option when you don’t have time for a longer brine.

raw cowboy steak — *Cowboy steak, 24 hours after salting*

Step 2: Preheat the Pan

Place a cast-iron, carbon steel, or heavy stainless steel skillet over medium-high heat and let it warm for 2 to 3 minutes. Add one tablespoon of refined avocado oil (or another high-smoke-point oil) and give it another minute to heat. By this time, the pan surface should be at least 400°F (204°C) and closer to 450°F (232°C), the ideal temperature range for getting a great sear on a cowboy steak.

While the pan heats, season both sides of the cowboy steak with finely ground black pepper. Once it’s seasoned, you’re ready to move on to the next step: pan-searing.

Note

For a great sear on a cowboy steak, you need serious heat and even heat distribution. Cast-iron and carbon steel skillets are ideal because they hold heat exceptionally well. A thick, heavy-bottomed stainless steel skillet also works if that’s what you have. Use an oil that doesn’t burn at high heat. Refined avocado oil is my go-to, with a smoke point of about 510°F (265°C). If you don’t have it on hand, here are a few other high smoke point options that work perfectly for pan-searing:

Type of Fat	Smoke Point ºF	Smoke Point ºC
Refined Avocado Oil	520ºF	270ºC
Refined Safflower Oil	510ºF	266ºC
Beef Tallow	480ºF	250ºC
Pecan Oil	470ºF	243ºC
Refined Peanut Oil	450ºF	232°C

Cast iron skillet heated to 446 degrees F — *Cast iron skillet heated to 446°F (230°C)*

*Cowboy steak seasoned with ground black pepper*

Step 3: Pan-Sear the Cowboy Steak

Once the pan is hot, place the seasoned cowboy steak in and press it gently with tongs or just your hand to make sure the entire steak’s surface is in contact with the skillet. This helps the crust form evenly across the steak. Flip the steak every 30 seconds, cooking until the internal temperature reaches 90°F (32°C).

Once the cowboy steak hits 90°F (32°C), reduce the heat to medium-low. Add the butter, garlic cloves, and sprigs of rosemary or thyme to the pan, and let the butter melt completely.

Note

Adding the butter too early will cause it to burn before the steak is ready. Please wait until the cowboy steak reaches 90°F (32°C) before adding it. Butter has a low smoke point (around 300°F / 149°C), so timing is key to getting all the flavor without bitterness.

Always use a meat thermometer to monitor the steak’s internal temperature. It’s the simplest and most reliable way to avoid undercooking or overcooking, and it’s an inexpensive tool that will pay for itself many times over.

When checking the cowboy steak’s temperature, insert the probe of your instant-read thermometer into the thickest part of the steak, right in the center. Avoid checking near the edges, as those areas cook faster and will give you a higher, less accurate reading.

Step 4: Baste the Cowboy Steak with Butter

Once the butter has melted, reduce the heat to low. Tilt the pan so the butter pools at the bottom edge, then use a spoon to baste the cowboy steak, coating it with the melted butter, garlic, and herbs for about 30 seconds. Flip the steak and repeat on the other side. If you prefer not to baste, let the butter pool in one spot, place the steak directly in it, and flip it every 30 seconds for similar results.

Keep a close eye on the internal temperature. Remove the cowboy steak from the pan when it’s 20–25°F (11–14°C) below your target doneness. This allows carryover cooking to bring it to the perfect final temperature as it rests. Don’t forget to turn off the burner once the steak is out of the pan to prevent burning the butter.

Note

Many recipes recommend removing a steak from the pan just 5–10°F (3–6°C) below your target temperature. That advice doesn’t work well for a thick steak cooked over high heat. Remember, a steak doesn’t stop cooking the moment it leaves the pan. Thanks to carryover cooking, its internal temperature can rise by 15 to even 30°F (8–17°C) in the first 5–10 minutes of resting.

The exact increase depends on several factors, with thickness, cooking time, and cooking temperature being the most important. The thicker the steak and the longer it’s cooked over high heat, the more the temperature will rise.

For this recipe, we’re cooking a very thick cowboy steak over high heat for a long time, which means carryover cooking will have a big impact. That’s why I recommend removing it from the pan when it’s 20–25°F (11–14°C) below your target doneness. For medium-rare (target 130–135°F / 54–57°C), that means taking it off the heat at around 110–115°F (43–46°C). You’ll find more details in the FAQs section. If you prefer your cowboy steak more well-done, simply keep cooking and basting until it reaches your preferred final temperature. Use my temperature chart in the FAQs or below the recipe card as a guide.

baste the cowboy steak with the melted butter — *Baste the cowboy steak with the melted butter*

Step 5: Let the Pan-Seared Cowboy Steak Rest

Please do not slice into the cowboy steak as soon as it comes out of the pan. Let it rest for 6 to 7 minutes. During this time, carryover cooking will raise the internal temperature by about 20–25°F (11–14°C), bringing the steak to your target doneness.

After the rest, slice the cowboy steak as you prefer. This cut is naturally very tender, so there’s no need for a specific slicing technique. Reheat the butter left in the pan along with the seared garlic and rosemary or thyme sprigs, then spoon it over the sliced steak. These simple pan leftovers add a burst of rich, aromatic flavor and take the cowboy steak to the next level.

Note

After removing the cowboy steak from the pan, you can still monitor its internal temperature as it rests. If it reaches your target doneness within 1–3 minutes instead of the usual 5–7, slice it immediately to stop the carryover cooking. The same applies if the steak is already slightly overcooked when you take it out of the pan, slicing right away will prevent the temperature from rising further.

pan-seared cowboy steak; medium-rare doneness — *Pan-seared cowboy steak; medium-rare doneness*

FAQs

When’s the best time to remove a cowboy steak from the pan?

Doneness	Remove at temp:	Final temp:
Rare	100–110°F (38–43°C)	120–130°F (49–54°C)
Medium Rare	110–120°F (43–49°C)	130–140°F (54–60°C)
Medium	120–130°F (49–54°C)	140-150˚F (60–66°C)
Medium-Well	130–140°F (54–60°C)	150-160˚F (66–71°C)
Well Done	140–150°F (60–66°C)	160°F+ (71°C+)

These guidelines apply only to cooking cowboy steak in a pan.

The best time to remove a cowboy steak from the pan is when its internal temperature is about 20–25°F (11–14°C) below your target final temperature. This is because of carryover cooking. After you remove the steak from the heat, the hot outer layers continue to transfer heat toward the cooler center. That gentle heat movement continues cooking the steak even though it’s no longer in the pan.

With thick cuts like cowboy steaks, typically 1.5–2 inches (3.8–5.1 cm) thick or more, this process can raise the internal temperature by 20–25°F (11–14°C), and in some cases up to 30°F (17°C).

Example: I removed a 1.75-inch (4.4 cm) thick cowboy steak from the pan at 117.5°F (47.5°C). After resting for 6 minutes, the internal temperature increased by 17°F (9.5°C), finishing at 134.4°F (57°C) right in the medium-rare doneness range. This is a clear example of how carryover cooking works and why it’s important to take a thick steak from the pan before it reaches your target temperature.

Cowby steak internal temperature 117 F — *Cowboy steak internal temperature: 117.5°F (47.5°C)*

*Cowboy steak internal temperature: 134.4°F (56.8°C)*

What is the best doneness for a pan-seared cowboy steak?

Medium-rare doneness, around 130–140°F (54–60°C), is the sweet spot for a pan-seared cowboy steak, giving you the perfect balance of flavor, tenderness, and juiciness. This cut is essentially a ribeye with the bone attached, so it’s a fatty steak with lots of intramuscular fat (marbling). The marbling is what makes this steak juicy and full of flavor, but only after it renders. Below 130°F (54°C), the intramuscular fat stays firm and waxy, which makes the steak less enjoyable.

If your cowboy steak is well-marbled, avoid cooking it below medium-rare; otherwise, the fat won’t have enough time to render properly. You can cook it a bit longer than medium-rare if you prefer, but once you go beyond medium doneness, the steak starts to lose significantly tenderness, juiciness, and flavor.

Of course, this recommendation comes from my cooking tests and experience, but at the end of the day, the best doneness is the one you like best.

Why is a thicker cowboy steak better for pan-searing?

For pan-searing, a thicker cowboy steak makes all the difference. With a thicker cowboy steak, it’s just much easier to get that perfect golden-brown crust while keeping the inside medium-rare. With a thicker cut, around 1.75 inches (4.4 cm) thick, you cook it longer in the pan, giving the crust more time to develop without overcooking the center. On the other side, a thinner steak, around 1 inch (2.5 cm) thick, cooks so quickly that it’s difficult to develop a rich crust without pushing the doneness past medium-rare.

If you’re new to pan-searing or worried about overcooking, thicker steaks are more forgiving, especially for beginners. The extra time they spend in the pan lets you control the cooking process more easily. With a thinner steak, around 1 inch (2.5 cm), it’s much more difficult or even impossible to get both a great crust and medium-rare doneness. The inside cooks too quickly, leaving little time for proper browning.