Cowboy-Cut Rib-Eyes

Celebrate the end of the summer season with a dish that practically screams "America!” –the cowboy-cut rib-eye, 2 pounds of Angus beef with its own handle. The rib bone sticking out of a cowboy-cut rib-eye gives you just about all the presentation you need. But if you want to give this dish a Labor Day theme, tie a red, white and blue ribbon around the bone before serving.

TOTAL TIME:1 hr. 45 min.


  • 1 bone-in rib-eye (32-36 oz.), choice or prime grade
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Fresh herbs (optional)


  1. Salt the rib-eye 1-24 hours before cooking. Set the steak in the refrigerator on a plate lined with paper towels. Take it out of the refrigerator at least 1 hour before grilling.

  2. Set up the grill for indirect-heat: On a gas grill, set one burner to medium-high and leave the other off; on a charcoal grill, rake all the coals to one side. Let the grill heat until it reaches 325° F.

  3. Coat the rib-eye with olive oil and season it with freshly ground black pepper. Tie an herb sprig to the rib bone to add a little fragrant smoke, if desired. Lay the rib-eye on the unlit side of the grill and close the cover.

  4. Grill the rib-eye for 30 minutes (flipping the steak every 5 minutes), then check its temperature; it should measure around 100° F.

  5. Continue cooking the rib-eye on the indirect side of the grill until it reaches an internal temperature of 140° F. Then move the rib-eye to the direct-heat side of the grill, over the flame.

  6. Sear the rib-eye until it has a golden crust and a safe internal temperature of 145° F, about 2-3 minutes. Flip the steak only once as it sears.

  7. Transfer the cowboy cut to a carving board. Cover the steak loosely with aluminum foil and let it rest for 5 minutes. Brush the steak with olive oil before serving. Refrigerate any leftovers.