Published: Jun 8, 2015 · Last Updated: May 30, 2022 by Dr. Sonali Ruder · This post may contain affiliate links · 5 Comments

Pan-Roasted Cowboy Steak

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This Father's Day, celebrate the most important man in your life with this show-stopping Pan-Roasted Cowboy Steak that's sure to be a hit!

With Father’s Day just around the corner, are you still trying to figure out what to get that special guy? Instead of the typical gifts, this year why not get him something unique that he’ll really enjoy? I’m talking steak. Big, beefy, marbled, meaty goodness.

Growing up, celebrating special occasions meant getting together with family and sharing fabulous meals together. My dad is an amazing cook. When I was a child, my parents cooked together most nights and this definitely influenced me in terms of my love for cooking.

But Father’s Day was one of the few days when my dad could put his feet up, relax and get pampered while the rest of us cooked a special meal just for him.

This year, unfortunately I won’t be able to celebrate with my dad in person because of the distance but I will be celebrating with my husband Pete. It’s Pete’s third official Father’s Day as a dad and I want to make it special.

With a very active toddler, it’s difficult to go out to fancy restaurants like we used to. So I’m going to prepare a fantastic, special meal at home to celebrate the most important man in my life (and the best daddy in the world!).

This meal is all about my husband Pete- he loves a good steak every now and then. Beef is packed with protein and is a good source of several nutrients like iron, zinc and Vitamin B12. Plus there are actually 29 cuts of beef that are considered to be “lean.”

What is a cowboy steak?

In honor of Father’s Day, I decided to go for it and cook a Cowboy steak for Pete. A cowboy steak is a unique cut that is actually a USDA Prime bone-in ribeye steak. It's sometimes referred to as a Tomahawk steak. It's large enough to feed 2 or 3 people. This steak is definitely a showstopper- perfect for special occasions.

Pan roasting steak

When you’re cooking a product of such high quality, simple is usually best. You don’t need any marinades or very strong flavors here.

I just season the meat with a generous sprinkling of kosher salt and freshly ground black pepper. That’s all you really need to bring out the natural, rich flavor of the steak.

I decided to cook the steak my favorite way- by pan-roasting it in a cast iron skillet. Pan roasting is a great way to cook steak, especially thicker cuts. First you sear the steak in a hot skillet, which gives you a delicious brown crust. Then you transfer the skillet to the oven and cook until the desired doneness.

Tips for cooking the perfect steak:

Let it come to room temperature; never cook cold meat straight from fridge or it will cook unevenly.
Season it with salt and pepper just before cooking.
Get the pan and oil really hot to get a good sear on the steak.
Don’t overcrowd the pan otherwise the steak will steam instead of brown.
Be patient and don’t touch! Don’t move the steak once it hits the pan. You want a nice crust to form. After a few minutes, it will let you know if it’s ready to be flipped because it will release easily from the pan.
Sear the second side and place the skillet in the oven to finish cooking. This ensures even cooking throughout.
When you pull the steak from the oven, let it rest for about 10 minutes so the juices can redistribute. If you don’t do this, all of the juicy goodness will run out onto your cutting board instead of staying in the meat.
Finish with a sprinkling of a finishing salt for a flavor boost.

If you follow these rules, you should get a perfectly cooked steak every time. To determine doneness, you can press on the meat with your finger but I suggest using a meat thermometer. It takes away all of the guesswork.

For medium-rare steak, the temperature should read 145°F. The temperature for medium steak should read 160°F, and well done is 170°F.

How to serve

I made a simple balsamic reduction to drizzle on top of the steak. You can also buy balsamic glaze at most grocery stores.

The steak is so tender and juicy with a wonderfully rich flavor. You really don't need anything else to top it with anything. But I like how the sweet balsamic reduction nicely complements the savory meat.

I like to serve this steak with my Air Fryer Baked Sweet Potatoes on the side as well as my Roasted Asparagus and Grape Tomatoes. You can also pair it with my Mashed Potatoes with Caramelized Onions and Goat Cheese.