This week Tomás cooked a beautiful bone-in ribeye cowboy steak at home to share this cooking guide with
A simple guide to cook our bone-in ribeye cowboy steaks
In this case Tomás cooked our Frisona steak but the same guidance applies to our Galician Blonde cowboy steak as they’re both of the same approximate weight.
Bone-in ribeye cowboy steak (Frisona)
Remove your Cowboy Steak from the fridge an hour before you wish to cook it.
Remove the packaging and using a paper towel pat dry your steak on all sides.
Sprinkle generously with coarse salt. Don’t worry, the steak will take what it needs, the rest will brush off once it’s cooked.
Heat a thick-bottom pan or griddle, add some oil and wait until it starts steaming.
Start searing your steak on one of its sides. A golden crust will start to form after a few seconds; make sure you sear all sides.
Now lie it on one of its main sides and let it cook for about 3 minutes, then turn it around and do the same. (The steak Tomás cooked was slightly thicker so he cooked it for 4 on each side)
Transfer your steak to an oven tray and cook it on a 200-degree oven for 13-15 minutes for a medium rare cooking point.
If you’re using a meat thermometer that allows you to view the temperature as the meat cooks, Fran says you should let it reach 53 degrees for medium rare. This is because during its resting period it will go up to around 56.
Remove it from the oven and cover your steak with kitchen foil. Now it needs to rest for half its cooking time - so around 7 minutes. This will allow the meat to retain its juices inside.
Once rested slice against the steak’s grain and enjoy with your favourite accompaniments. Tomás had it with a mixture of salads: green leaves, grated carrots with sweetcorn, tomato & mozzarella. Enjoy!
As always, don’t forget our ovens can vary greatly and we know our own best. Adapt the cooking time to suit yours if needed.