Get Fresh, High-Quality Wagyu Beef Near You – Vander Farmers

Directions

Preparation

1. Remove the Cowboy Ribeye from the fridge and let it come to room temperature for about 30 minutes. This ensures even cooking.

2. Pat the steak dry with paper towels to remove excess moisture, which helps in getting a nice crust.

3. Season the steak generously on both sides with salt and freshly ground black pepper. Let sit for 15 - 30 minutes

Preheat The Grill

1. Preheat your grill to high heat (500°F+) If using a gas grill, set it to one side to create a two-zone heat setup. If using charcoal, create a hot side for direct heat and a cooler side for indirect heat.

Hard Char on Direct Heat

1. Place the Cowboy Ribeye directly over the hot side of the grill (direct heat) for 2-3 minutes per side or until internal temperature of 120° F. Rotate the steak 90 degrees halfway through each side to get that beautiful crosshatch grill mark.

2. You’re looking for a hard char—that crispy, dark exterior that’s packed with flavor. This step creates a flavorful crust that seals in the juices.

Move to Indirect Heat

1. Once both sides have that hard char, move the steak to the cooler side of the grill (indirect heat). Close the grill lid and cook the steak for about 10-15 minutes, flipping once halfway through.

Finish on the Flat Top Grill

1. Preheat a flat top grill or a cast-iron skillet over medium-high heat. Add a little bit of vegetable oil (or butter) to the surface, allowing it to get hot.

2. Once the flat top grill is sizzling, place the steak on it and sear it for 1-2 minutes per side. Press gently on the steak to ensure full contact with the grill, which will give it that perfect final crust.

Rest The Steak

1. Remove the steak from the grill and place it on a cutting board. Tent with foil and let it rest for about 5-10 minutes. This allows the juices to redistribute and ensures a tender, juicy steak.

Serve

1. Slice the Cowboy Ribeye against the grain to ensure maximum tenderness.