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.
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.
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.
Pan-Roasted Cowboy Steak
- 1 USDA Prime bone-in ribeye (aka Cowboy) steak
- Kosher salt
- Freshly ground black pepper
- 1 tablespoon neutral-flavored oil like safflower or grapeseed
- ½ cup balsamic vinegar
- 1 tablespoon pure maple syrup
- ½ clove garlic, smashed
- 1 teaspoon Dijon mustard
- Preheat oven to 400°F.
- To make the balsamic reduction, place the vinegar, maple syrup, garlic and mustard in a small saucepan. Simmer, stirring occasionally, until thickened and syrupy, 10-12 minutes. Remove from heat.
- Sprinkle the top of the steak with a generous pinch of salt and pepper.
- Heat the oil in a large cast iron skillet over medium high heat on the stove. When the oil is hot, add the steak, seasoned side down. Season the second side with salt and pepper.
- Sear the steak without moving it until browned, about 4 minutes. Flip and cook another 2-3 minutes on the second side. Transfer the skillet to the oven.
- Cook to desired doneness, flipping the steak halfway through cooking.
- Let the steak rest for 7-10 minutes. Sprinkle a pinch of salt on top, slice, and serve with the balsamic reduction.