Pat the cowboy ribeye dry and bring it up to room temperature. Apply a sprinkling of sea salt and coarse ground black pepper on both sides. I highly recommend staying away from other ingredients and this ribeye is one of the most flavorful cuts of beef, and you will want that flavor to be the star of the show.
Set up your grill or smoker to indirect heat and dial in the temperature to 250 degrees. For the Big Green Egg, I installed the plate setter. Your grill may require a different set up.
Add the ribeye to the center of the grate and insert your wireless meat thermometer. Let it cook until it is 10 degrees lower than your desired cooking temperature.
When the steak is at your target temperature, remove it and set up the grill for direct heat. Now is the time to add the tasty and gorgeous sear marks. Set the grill temperature to 350 degrees and add the steaks back to the grill.
Grill each side of the ribeye for four minutes. That will give it enough time to caramelize and develop that sear. The internal temperature should be just below your final desired temp, and it is time to remove. After you remove it, it will continue to rise in temperature slightly.
This is the hardest part. Wait. Seriously. Let the ribeye rest for 10-15 minutes before diving in. The resting allows the juices to settle in and will result in a super juicy and flavorful cowboy ribeye that will knock your socks off!
No Flipping: Don’t worry about flipping the steak over during the indirect cooking phase. Since the lid is closed, and it is on indirect heat, the grill is serving more as an oven to bring the steak up to temperature without overcooking the outside.Storage: While these cowboy ribeyes are better when they are first cooked, you can save them as leftovers. They will actually last in the refrigerator for up to four days. Keep them airtight and reheat before eating.Reheating: You can actually reheat steak in the oven and have decent results. You'll need to turn the oven to 250 degrees F. Then, place the steaks on a baking sheet that has been covered with foil. Warm for 15-20 minutes or until they reach the desired temperature. Let them rest for a few minutes, then dig in. Don't Over Season: This is the steak that allows you to not over season it as the taste is fantastic all on its own. Allow yourself the joy of not worrying about what seasoning to use, salt and pepper are great or add a bit of garlic salt/powder if you like. The key here is to get a tender, juicy THICK steak.