Cowboy Ribeye from LongHorn Steakhouse features a thick, hand-cut bone-in ribeye steak seasoned with bold spices and grilled to perfection, delivering a juicy, tender texture with a smoky, charred crust that satisfies hearty appetites.
Equipments
- Grill (preferably charcoal or gas)
- Meat thermometer
- Tongs
- Chef’s knife
- Cutting board
- Basting brush (optional)
- Cast iron skillet (optional for finishing)
- Aluminum foil (for resting)
- Spice grinder or mortar and pestle (optional)
- Mixing bowl (for spice blend)
Ingredients
- 1 bone-in ribeye steak (about 20 oz / 560g, 1.5-2 inches thick)
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 1/2 teaspoon ground cumin
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon olive oil
Choosing a high-quality bone-in ribeye steak, approximately 20 ounces and 1.5 to 2 inches thick, is essential for achieving that tender, juicy texture characteristic of the Cowboy Ribeye from LongHorn Steakhouse. Using fresh, bold spices like kosher salt, freshly ground black pepper, smoked paprika, and a balanced blend of garlic powder, onion powder, brown sugar, cumin, and crushed red pepper flakes enhances the steak's smoky, charred crust. Olive oil helps the spices adhere while promoting even grilling over charcoal or gas. You should always use a meat thermometer to ensure your steak reaches the perfect doneness without losing moisture. This carefully crafted spice blend and preparation technique will help you replicate the authentic flavors of the Cowboy Ribeye from LongHorn Steakhouse copycat menu.
Instructions
- Instructions:
- Remove the ribeye steak from the refrigerator and let it come to room temperature (about 30-45 minutes).
- Preheat your grill to high heat (450-500°F/230-260°C).
- In a mixing bowl, combine kosher salt, black pepper, smoked paprika, garlic powder, onion powder, brown sugar, ground cumin, and red pepper flakes to create the spice blend.
- Pat the steak dry with paper towels.
- Rub the steak all over with olive oil.
- Generously coat the steak with the prepared spice blend, pressing it into the meat.
- Clean and oil the grill grates.
- Place the steak on the grill and sear for 3-4 minutes per side with the lid closed.
- Rotate the steak 45 degrees halfway through each side to achieve crosshatch grill marks (optional).
- Move the steak to indirect heat (or lower heat if using gas) and continue grilling, flipping occasionally, until desired doneness is reached (internal temp: 125°F/52°C for rare, 135°F/57°C for medium-rare, 145°F/63°C for medium), checking with a meat thermometer.
- Optional: For a crustier exterior, finish by searing the steak in a preheated cast iron skillet for 1-2 minutes per side.
- Transfer the steak to a cutting board and tent loosely with aluminum foil.
- Let the steak rest for 10 minutes before slicing.
- Slice against the grain and serve.
Substitution
The Cowboy Ribeye from LongHorn Steakhouse copycat recipe calls for a thick, bone-in ribeye steak seasoned with a robust blend of spices that replicate the signature bold flavors. You can substitute the bone-in ribeye with a boneless ribeye or a New York strip steak if preferred, adjusting cooking times accordingly to maintain juiciness. A cast iron skillet can be used to finish the steak indoors if outdoor grilling is not an option, helping to achieve a similar charred crust. When measuring doneness, use a meat thermometer to avoid overcooking and ensure the steak reaches your desired temperature. Rest the steak under aluminum foil for at least 5 minutes after cooking to retain its tender juices.
Tips
Make sure to bring your ribeye steak to room temperature before grilling to ensure even cooking and a tender texture. Use a meat thermometer to accurately gauge doneness and avoid overcooking; for medium-rare, aim for an internal temperature of 135degF (57degC). Patting the steak dry and applying olive oil helps the spice blend adhere better, creating a flavorful crust when seared. Resting your steak under aluminum foil for at least 10 minutes after cooking allows juices to redistribute, enhancing juiciness and tenderness in every bite.
Nutritions
The Cowboy Ribeye delivers a rich source of high-quality protein, essential for muscle repair and growth, with about 70 grams per 20-ounce steak. It is packed with vital nutrients such as iron, zinc, and B vitamins, which support energy metabolism and immune function. The seasoning blend, including smoked paprika and crushed red pepper flakes, contributes antioxidants and anti-inflammatory compounds. Your meal provides a balanced combination of protein and spices, making it both flavorful and nutritionally beneficial.
Storage
To store your Cowboy Ribeye steak, wrap it tightly in aluminum foil or plastic wrap to preserve its moisture and prevent contamination. Place the wrapped steak in an airtight container or resealable freezer bag to avoid freezer burn if storing long-term in the freezer. Refrigerate at 34-40degF (1-4degC) for up to 3-5 days, or freeze at 0degF (-18degC) for up to 6-12 months to maintain optimal freshness and flavor.
Variation or Alternatives
You can swap smoked paprika with chipotle powder for a deeper smoky heat that complements the ribeye's rich flavor. Use a cast iron skillet exclusively to sear the steak for enhanced crust development if a grill is unavailable. Experiment with marinating the ribeye overnight in olive oil, minced garlic, and fresh herbs to infuse additional tenderness and aroma. Adjust the cooking method by finishing the steak in a low oven after searing to control doneness precisely without over-charring.
Allergies
The Cowboy Ribeye from LongHorn Steakhouse contains spices such as garlic powder and onion powder, which may trigger allergic reactions in sensitive individuals. The use of crushed red pepper flakes and smoked paprika could also cause reactions in those with spice or chili allergies. Your best option is to verify each ingredient against your known allergens before enjoying this flavorful ribeye.
Why this recipe?
Cowboy Ribeye from LongHorn Steakhouse is prized for its rich marbling and bold, smoky flavor achieved through expert seasoning and flame-grilling. The 20-ounce cut delivers a tender, juicy experience that steak enthusiasts crave, making it a standout choice on the menu. Crafting a copycat recipe allows you to replicate this savory, hearty steak at home, saving money while enjoying restaurant-quality flavors. Your culinary skills will impress friends and family with this iconic American favorite.