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The first time I made a cowboy steak, I nearly ruined a $40 piece of beef. I cranked the heat way too high, thought I could eyeball the internal temp, and ended up with something that looked gorgeous on the outside but was basically shoe leather in the middle. My husband was polite about it. Too polite. That’s when I knew I had messed up bad.

So I went back to basics. Watched about a dozen videos, read everything I could find, and practiced on cheaper cuts until I figured out exactly what makes this particular steak so special and, honestly, so easy to mess up if you don’t know the tricks.

Here’s the thing about cowboy steaks. They’re not just big ribeyes with a bone handle. That bone changes everything about how the meat cooks. The area closest to the bone stays cooler longer, which means you can end up with a perfect medium-rare center surrounded by an overcooked outer ring if you’re not careful. But once you understand what’s happening, you can use that bone to your advantage.

What Exactly Is a Cowboy Steak?

A cowboy steak is basically a bone-in ribeye, but cut thicker and with more of the rib bone exposed. Most are between 1.5 to 2 inches thick and weigh anywhere from 24 to 36 ounces. The exposed bone makes it look impressive, sure, but it’s also functional. That bone acts as a heat conductor and helps the meat cook more evenly if you know how to handle it.

Some butchers call this a tomahawk steak when the bone is really long, like 6 to 8 inches of frenched rib bone. Cowboy steaks typically have a shorter bone, maybe 4 to 5 inches. Both taste the same. You’re mostly paying for presentation with the extra bone length.

The marbling on a good cowboy steak should look like thin white threads running throughout the meat. This is what makes ribeyes so flavorful compared to leaner cuts. All that fat renders as it cooks, keeping the meat juicy and adding that rich, buttery flavor that ribeye is famous for.

Why Truffle Honey Butter Changes Everything

I used to think compound butters were fussy and unnecessary. Then I tried truffle honey butter on a steak and understood immediately why fancy steakhouses charge $15 extra for it.

The combination sounds strange on paper. Truffles are earthy and almost musky. Honey is sweet and floral. But on top of a properly rested steak, where the butter melts slowly into those crispy edges, it creates this savory-sweet richness that honestly makes regular steak butter seem boring.

You don’t need expensive fresh truffles either. A small jar of truffle honey or some truffle oil mixed with regular honey works perfectly. I use about a teaspoon of truffle honey per half cup of softened butter. Some black pepper, a tiny bit of flaky salt, maybe some fresh thyme if I have it. That’s it.

Make the butter ahead and keep it in the fridge. It lasts about two weeks wrapped tightly, or you can freeze it for a couple months. Having it ready to go means a restaurant-quality steak is always just the cook time away.

The Reverse Sear Method (Trust Me On This One)

For a steak this thick, reverse searing is the only way to go. I learned this after ruining several expensive cuts with the traditional high-heat method. Thick steaks need gentle heat first, then a hard sear at the end.

Start by pulling your steak from the fridge about an hour before cooking. A room temperature steak cooks more evenly. I know, everyone argues about whether this actually matters, but for a 2-inch thick cut, it definitely makes a difference.

Set your oven to 250°F. Put the steak on a wire rack over a sheet pan. The rack allows air to circulate underneath, which helps the surface dry out for a better sear later. Season generously with salt and pepper. Don’t be shy. A steak this big needs more seasoning than you think.

The steak goes in the oven until the internal temperature hits about 115°F for medium-rare. This usually takes 45 minutes to an hour depending on thickness. I use an instant-read thermometer and check every 15 minutes after the first half hour.

While the steak is in the oven, get your cast iron skillet absolutely screaming hot. I’m talking 10 to 12 minutes over high heat. Add a high smoke-point oil like avocado oil right before the steak goes in. The sear should take about 90 seconds per side. You want a dark, crusty exterior.

Here’s the mistake I used to make. I’d sear the edges too, which pushed the internal temp too high. For cowboy steaks, I do about 30 seconds per edge, max. That bone side can go a little longer since it insulates the meat.

Resting Is Non-Negotiable

The steak needs to rest for at least 10 minutes before you even think about cutting it. Tent it loosely with foil and put your truffle honey butter on top so it starts melting. The residual heat will bring the internal temp up another 5 to 10 degrees, which is why you pull it from the sear earlier than you’d expect.

I made the mistake of skipping the rest exactly once. Sliced into the steak immediately and watched all those beautiful juices run out onto the cutting board. The meat was dry and disappointing despite doing everything else right. Now I use that resting time to finish up sides and pour the wine.

Storing and Reheating Leftovers

A whole cowboy steak is a lot of meat for one or two people. Leftovers happen. The good news is that properly stored steak reheats better than you’d expect.

Wrap leftover steak tightly in plastic wrap or put it in an airtight container. It’ll keep in the fridge for 3 to 4 days. For reheating, slice the cold steak thin and warm it gently in a low oven, around 250°F, for about 10 minutes. Or eat it cold on a salad. Honestly, cold steak is underrated.

The butter can be used on everything. Vegetables, bread, other steaks, eggs, fish. Keep it wrapped tightly since truffle flavor can transfer to other foods in the fridge.

A Few Things I Wish Someone Had Told Me

Let the steak warm up completely before cooking. Cold spots in thick steaks mean uneven cooking.

Use more salt than feels comfortable. The steak is big and a lot of that salt will form the crust, not end up in every bite.

Don’t press down on the steak with your spatula. I know it’s tempting. It squeezes out juices and gives you a dryer result.

The bone side takes longer to cook through. Position it toward the hottest part of your pan.

If your butter isn’t softening properly, microwave it in 5-second bursts. Melted butter won’t whip correctly.

Your smoke alarm might go off during the sear. Open a window, turn on the vent hood, and accept that this is the price of a perfect crust.

Ingredients

For the steak:

• 1 cowboy steak (bone-in ribeye, about 2 inches thick, 24-36 oz)
• 2 tablespoons avocado oil or another high smoke-point oil
• Kosher salt
• Freshly cracked black pepper

For the truffle honey butter:

• 1/2 cup unsalted butter, softened
• 1 tablespoon truffle honey (or 2 teaspoons honey plus 1 teaspoon truffle oil)
• 1/2 teaspoon flaky sea salt
• 1/4 teaspoon black pepper
• 1 teaspoon fresh thyme leaves, optional

Instructions

1. Make the truffle honey butter by mixing softened butter with truffle honey, salt, pepper, and thyme until well combined. Roll into a log using plastic wrap and refrigerate until firm, at least 30 minutes.
2. Remove the steak from refrigerator 45 minutes to 1 hour before cooking.
3. Preheat your oven to 250°F. Place a wire rack on a sheet pan.
4. Season the steak generously on all sides with salt and pepper. Place on the wire rack.
5. Roast until internal temperature reaches 115°F, about 45 to 60 minutes depending on thickness.
6. When the steak is almost ready, heat a cast iron skillet over high heat for 10 to 12 minutes.
7. Add oil to the hot pan and immediately add the steak. Sear 90 seconds per side until deeply browned. Sear edges briefly, about 30 seconds each.
8. Transfer to a cutting board. Top with a generous pat of truffle honey butter. Tent loosely with foil and rest 10 minutes.
9. Slice against the grain, cutting along the bone. Serve with remaining butter on the side.

Give this one a shot and let me know how it turns out. That truffle butter really does make the whole thing feel like a special occasion, even on a regular Tuesday night.