- 1 cowboy steak, bone-in ribeye (24-28 oz)
- 2 tbsp olive oil, divided
- 1 tbsp finely ground coffee
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 4 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh rosemary, chopped
- Flaky salt, for serving
Coffee-Rubbed Reverse-Seared Cowboy Steak
Ingredients
Method
- Combine coffee, brown sugar, smoked paprika, chili powder, cumin, salt, and pepper. Rub the mixture all over the steak, pressing it into the meat, and let sit at room temperature 45 minutes, or refrigerate uncovered overnight for a deeper crust.
- Preheat oven to 275°F. Place the steak on a wire rack over a baking sheet and roast until a thermometer reads 105-110°F, about 35-45 minutes — this is the reverse sear's slow ramp.
- While the steak roasts, stir together garlic, parsley, rosemary, and 1 tbsp olive oil to make a garlic-herb oil; set aside.
- Remove the steak from the oven and let rest 5 minutes while you heat a heavy skillet over high heat until smoking.
- Add remaining 1 tbsp oil and sear the steak 90 seconds per side, plus the fat cap edge, until deeply crusted and mahogany brown.
- Transfer to a cutting board and rest 10 minutes — the reverse sear method means less resting is needed than a traditional sear, but don't skip it entirely.
- Slice the meat off the bone, then slice against the grain into thick pieces.
- Drizzle generously with the garlic-herb oil.
- Finish with a scatter of flaky salt and serve with the bone alongside for the table.
Chef's tip
The reverse sear (slow oven first, hard sear last) gives you edge-to-edge even doneness on a steak this thick — a direct hot sear alone would overcook the exterior before the center catches up.
