Entree: United States – Oven-Roasted Cowboy Steak with Garlic-Herb Butter

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 35 min

Additional 10 min

Total 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 bone-in cowboy ribeye steak, approx. 24 oz (680 g)
- 1 tbsp (15 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (60 g) unsalted butter, softened (for garlic-herb butter)
- 2 cloves garlic, minced (about 0.21 oz (6 g)) (for garlic-herb butter)
- 1 tbsp (15 ml) chopped fresh parsley (for garlic-herb butter)
- 1 tsp (5 ml) lemon juice (for garlic-herb butter)

Show original ingredient measurements

- 1 bone-in cowboy ribeye steak, approx. 24 oz (680 g)
- 1 tbsp (15 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 4 tbsp (60 g) unsalted butter, softened (for garlic-herb butter)
- 2 cloves garlic, minced (about 6 g) (for garlic-herb butter)
- 1 tbsp (15 ml) chopped fresh parsley (for garlic-herb butter)
- 1 tsp (5 ml) lemon juice (for garlic-herb butter)

Instructions

1. Preheat oven to 275°F (135°C). Combine softened butter, minced garlic, chopped parsley, and lemon juice to make the garlic-herb butter and refrigerate until needed. Season steak evenly with kosher salt and black pepper and place on a wire rack over a baking sheet.
2. Roast in the oven until the internal temperature is about 10–15°F (6–8°C) below your target (about 20–35 minutes depending on thickness; aim for ~115°F / 46°C for medium-rare). Heat a heavy skillet over high heat with vegetable oil and sear steak 1–2 minutes per side to form a crust. Remove, top with a generous pat of garlic-herb butter, tent and rest 10 minutes, then slice and serve.