Ingredients

The following ingredients have 4 Servings
  • 2  cowboy steaks ( 1½-2½ inches thick (18-36 oz each))
  • 2  tablespoons  oil (canola oil or refined olive oil, divided)
  • 2-3  teaspoons  coarse salt (or kosher salt)
  • 2-3  teaspoons  black pepper (freshly ground)
  • 1 tablespoon unsalted butter (optional)

Instruction

  • Remove the cowboy steaks from the refrigerator 1-2 hours so they can approach room temperature for even cooking.
  • Preheat the oven to 400°F (204°C). Also, place a cast iron pan over high heat for 5 minutes to get very hot while you get the steaks ready.
  • Pat dry the steaks with paper towels to remove excess moisture that could interfere with searing.
  • Rub the steak with 1 tablespoon oil on all sides. Then season with salt and pepper.
  • Add the remaining 1 tablespoon oil to the hot pan and using swirl to coat. Note: the pan handle will be hot, so use oven mitts to avoid burns.
  • Using kitchen tongs, carefully place the seasoned cowboy steak into the pan. Sear for 1 minute. Flip and sear the other side for 1 minute more.
  • Transfer the pan to the preheated oven and cook for 10-15 minutes more or until desired doneness is reached. Halfway through, add the butter and spoon the pan juices on top of the meat to baste.
  • Check doneness by inserting an instant-read thermometer into the middle of a steak: 120°F is rare, 125°F is medium-rare, 130°F is medium and 135°F is medium-well.*
  • Remove the steaks from the oven to a carving board or serving platter. Cover with foil and let them rest for 5-10 minutes so the juices can redistribute throughout the meat.
  • Cut along the bone to separate the meat from the bone. Then slice crosswise against the grain to serve.