Butter Basted Cowboy Rib Eye Steak - 14 of 18 Butter Basted Cowboy Rib Eye? Oh, heck yeah! I have to warn you, though. This may have been the best steak I’ve ever eaten. I know that’s not something to warn anyone about, but the reason I want to warn you is because of the fact that I cooked it on this:

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Disregard Santa on top of the stove. Took this shot right after Christmas before undecking the halls.

I know that this is GrillinFools.com where we do step by step, picture by picture, foolproof grilling instructions, but we are branching out, or should I say in, to cooking inside. We are now CookinFools.com as well. Both URL’s go to the same page, but soon we will stand up another website with indoor recipes. In other words we are going to have a site with step by step, picture by picture, foolproof cooking instructions to go along with GrillinFools.com.

Let’s face it, sometimes it’s just too hot or too cold to grill outside. Sure, I’ll always grill year round, but there are some days I don’t want to spark up the grill but want a great steak and this recipe just became my go to for cooking steak inside. And besides, that’s my brand new GE Appliances double oven range. I loves me some new toys, particularly ones I can cook giant slabs of meat on!

Butter Basted Cowboy Rib Eye Ingredients:

22 ounce cowboy rib eye (otherwise known as the bone in rib eye), the thicker the better
Salt
Black and white pepper
1 stick unsalted butter
2 cloves garlic, minced (or use 4 whole cloves sliced in half lengthwise)

Butter Basted Cowboy Rib Eye Steak - 2 of 18
The ingredients are simple enough. Don’t over flavor a beautifully marbled steak like this

A steak that well marbled doesn’t need much in terms of seasoning. Simply coat it liberally with coarse salt and the pepper. Then take a tablespoon of butter and drop it into a pan set to medium heat. You were expecting a wicked hot pan, weren’t you? Nope. Here’s where I set my burner, which was just a biscuit below medium and I set the burner size to be about the same size as my pan:

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My new slate stove from GE

We’re looking for browning, not a scorching sear. I’ll explain why in a moment.

Once the butter is melted, add the seasoned cowboy steak to the cast iron pan. Cast iron isn’t a necessity, but definitely an improvement on standard pans:

Butter Basted Cowboy Rib Eye Steak - 3 of 18
Seasoned and Browning

Leave the rib eye there to brown, but don’t brown it all the way. We are going to keep browning it as we cook it. After 2-3 minutes, flip it over:

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Check out that flavor crust!

On a steak this big, don’t forget the edges. Brown the top and bottom as well as the sides. The fat on the one side sorta looked like bacon when I got done searing the edge:

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Is it bacon or is it steak? Why yes!

Once the top, bottom and edges of the soon to be butter basted cowboy rib eye have browned nicely, put in the rest of the butter:

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Butter and steak. Need I say more?

This is one of the reasons why I don’t have the temp on high like I normally cook or grill my steaks. If it were on high, and I added that much butter, in about 30 seconds I’d be cranking the fan to high and opening all the windows right before the smoke alarm went off.

It’s time to get this steak basted. Basting is just drizzling hot fat over a protein to cook it. In this case, we’re basting with butter, thus Butter Basted Cowboy Rib Eye. Grab a spoon, scoop up the butter and drizzle it over the steak:

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Fo’ Shizzle, my Drizzle

Baste the steak for 2-3 minutes on one side, flip it over and repeat the process on the other side. Keep doing this until done. It took me about 15 minutes after the initial browning of the steak.

Be careful when flipping the cowboy rib eye. With that much liquid in the pan, if you don’t set the steak down gently, it will send hot butter flying everywhere. Don’t ask me how I know this.

Drizzle more butter:

Butter Basted Cowboy Rib Eye Steak - 13 of 18
I love my steak all drizzly! Is that a word?

But what about the garlic? If using whole cloves sliced in half, you can have them in there when you add the rest of the butter. If using minced garlic, throw it in the last couple of minutes so it doesn’t turn dark brown and become bitter. To know when you need to put the garlic in, check the temp of the steak with an internal meat thermometer. When it’s within 5-10 degrees of your desired doneness, insert the garlic into the butter and keep spooning. Above you can see the bits of golden brown garlic. A minute or two more and that garlic would become bitter. Good thing my steak is done. Time to plate:

Butter Basted Cowboy Rib Eye Steak - 14 of 18
Plated

The other reason why I didn’t set the burner to high was that the steak would’ve cooked way too fast on the outside before it got to medium rare on the inside. So take it easy on the heat with this method. You want it hot enough to brown, but not too hot to burn the butter (or the steak) which leaves plenty of time for basting.

So how did I do?

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Mmmmm, Steak!

Don’t forget to drizzle the butter over the top of the finished steak. The flavored butter takes an already amazing steak to another level.

I couldn’t resist one last picture. A single bite:

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It’s good to be a blogger!

This steak just may be my favorite steak of all time. It was uber tender and absolutely gushing with flavor. The crust on the outside was actually a little crispy in spots which added to the overall experience. Remember, texture is important when eating. And the butter just makes it so much better. But how could it not. Butter is like bacon. It makes everything better.

As always, if you have any questions or comments, feel free to leave them below or send me an email.

Full Disclosure. I received that GE Appliances stove at no charge in exchange for me using it in blog posts. But as you know, I won’t promote anything I don’t absolutely believe in and this thing is amazing: double oven; four regular burners and a fifth warming burner; two of the burners can be resized. It’s not my preferred gas, but it it gets wicked hot in about a second and is much easier to clean than a gas stove. I highly recommend GE Appliances and am proud to have them in my home kitchen. Here is another pan fried steak I cooked inside using butter as well but a different method.

5.0 from 1 reviews
Butter Basted Cowboy Rib Eye
Author: 
Recipe type: Steak
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Picture by picture instructions on how to make a butter basted cowboy rib eye steak on the stove.
Ingredients
  • 22 ounce cowboy rib eye (otherwise known as the bone in rib eye)
  • Salt
  • Black and white pepper
  • 1 stick unsalted butter
  • 2 cloves garlic, minced (or use 4 whole cloves sliced in half lengthwise)
Instructions
  1. Season the steak with the salt and both kinds of pepper
  2. Set a cast iron pan on the burner and turn the temp to medium or a little lower
  3. Place a tbsp of butter in the pan and allow it to melt
  4. When the pan is hot, and butter melted, place the soon to be butter basted cowboy rib eye in the cast iron pan
  5. Brown for 2-3 minutes and flip over and repeat on the other side
  6. Be sure to brown the outside edges too, particularly the fat
  7. Then add the rest of the butter
  8. Once the butter is melted, spoon it over the steak over and over for 2-3 minutes, flip and repeat
  9. Keep flipping and spooning until the cowboy rib eye gets to within 5-10 degrees of the desired doneness (took about 15 minutes to get mine to a nice medium rare)
  10. Now add the garlic and keep spooning the butter over the steak until it reaches the temp you prefer
  11. Remove the butter basted cowboy rib eye steak from the pan, plate and serve
  12. Drizzle the butter over the plated steak
 

Scott Thomas

Scott Thomas

Scott Thomas, the Original Grillin’ Fool, was sent off to college with a suitcase and a grill where he overcooked, undercooked and burned every piece of meat he could find. After thousands of failures, and quite a few successes, nearly two decades later he started a website to show step by step, picture by picture, foolproof instructions on how to make great things out of doors so that others don’t have to repeat the mistakes he’s made on the grill.
Scott Thomas

@GrillinFool

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3 comments

We like doing au poivre when we do steaks in side, but just about the same way. You’re going to love that GE stove. We’ve had ours for 7 years (and fridge, dishwasher, and microwave) and it is still hammering away. Fantastic durability in my experience and I’d go with GE on our next purchase. That double oven range is great though, what a feature!

Reply

Bought a 6lb ribeye roast on sale 8 months ago. Cut in half and used foodsaver bag to perserve the second one. Although I dropped the roast/steak in the butter, making yet another mess, turned out perfect tonight! Used our own organic garlic for the last 2 minutes of cooking. Thank You!

Reply

Karen,

That sounds wonderful! Thanks for sharing…

…….Scott

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