Ranch Approved culinary guides are rigorously tested in our ranch kitchens and camp setups. How we test.
There is no culinary ritual more revered on the ranch than searing a prime, bone-in cowboy ribeye in roaring hot cast iron. When you need intense heat retention that won't drop when a two-pound cut hits the metal, pre-seasoned cast iron is the only tool that guarantees a deep, caramelized steakhouse crust.
Ingredients
- 1 thick-cut bone-in cowboy ribeye steak (2-2.5 inches, ~2 lbs)
- 2 tbsp coarse kosher salt & 1 tbsp freshly cracked black pepper
- 2 tbsp beef tallow or avocado oil (high smoke point)
- 4 tbsp unsalted butter (cubed)
- 4 cloves fresh garlic (crushed)
- 3 sprigs fresh rosemary & 4 sprigs fresh thyme
Cooked in our 3-Piece Pre-Seasoned Cast Iron Skillet Set
Our heavy-gauge 10-inch skillet delivers unbreakable thermal retention, thick sidewalls for butter basting, and a factory-cured satin finish ready for open fire or stove.
Get the 3-Piece Skillet Set ->Step-by-Step Cooking Instructions
Step 1: Tempering and Dry Brining
Remove your cowboy ribeye from the refrigerator at least 45 to 60 minutes before cooking. Pat the meat thoroughly dry with paper towels. Season aggressively on all sides, including the fat cap, with coarse kosher salt and coarse black pepper. Allowing the salt to dissolve draws protein-rich moisture to the surface, creating the perfect foundation for a Maillard crust.
Step 2: Preheating the Cast Iron
Set your 10-inch skillet over medium-high heat on the stove or over hot hardwood coals. Heat for 5 to 7 minutes until the iron is screaming hot and lightly smoking. Add beef tallow or avocado oil and swirl to coat the surface.
Step 3: The Hard Sear
Gently lay the steak into the pan facing away from you. Sear undisturbed for 3 minutes. Resist the temptation to move it; the crust forms when the meat makes continuous contact with the heavy iron. Flip and sear the second side for another 3 minutes. Use tongs to stand the steak on its fat edge for 60 seconds to render the fat cap golden crisp.
Step 4: The Ranch Butter Baste (Arrose)
Lower the heat to medium. Drop in 4 tablespoons of butter, the smashed garlic cloves, and herb sprigs. As the butter foams and turns nutty brown, tilt the skillet slightly toward you. Using a large metal spoon, continuously bathe the steak with the foaming garlic-herb butter for 3 to 4 minutes. Remove when an instant-read thermometer registers 125 deg F for medium-rare.
Step 5: Resting and Serving
Transfer the ribeye to a warm wooden cutting board. Let it rest undisturbed for 10 minutes to allow the juices to redistribute through the muscle fibers. Slice off the bone, cut across the grain into thick ribbons, and spoon the remaining skillet pan butter over top.