Snake River Farms Seared Cowboy Ribeye

Recipe by Big Green Egg
Servings

2

servings
Prep time

15

minutes
Cooking time

15

minutes
Calories

300

kcal

Ingredients

  • 2 American Wagyu Gold Grade Cowboy Steaks

  • Kosher salt and ground pepper to taste

  • 2-3 tbsp butter

  • 3 rosemary sprigs

  • 3 thyme sprigs

  • 2 Garlic cloves, minced

  • 2 tbsp olive oil

Directions

  • Set the EGG for indirect cooking with a convEGGtor at 300°F/121°C.
  • Bring the steaks to room temperature and season all sides liberally with salt and pepper. Place the steaks on the EGG and cook for approximately 20 minutes. Remove the steak when the internal temperature reaches 110°F/43°. Cover and set aside.
  • Remove the convEGGtor and raise the EGG temperature to 550°F/288°C; add the cast iron skillet to the EGG to preheat.
  • Coat the skillet with olive oil and then add the steak. Add the butter, rosemary sprigs, thyme, and garlic on top of the steak. Cook the steak for about 5 minutes, spooning the melted butter and herbs onto the steak. Remove the steak from the EGG when the internal temperature reaches 120°F/49°C (or your desired doneness). Let rest for 10 minutes, slice, and enjoy!

Recipe Video

Notes

  • This video is not the same cut meat or style of cooking.