A massive coffee rubbed cowboy steak, pan seared and roasted in the oven for the perfect smokey finish. Topped with rosemary compound butter for a buttery finish.
- 1 cowboy steak, 2-2 1/2 pounds, roughly 2.5 inches thick
- 2 tablespoons butter
- 2 tablespoons ground coffee
- 1 sprig rosemary, leaves removed from sprig. minced
- 1 tablespoon canola or vegetable oil
For the rosemary butter
- Soften the butter in a microwave safe bowl until malleable, 10-15 seconds. Stir in fresh rosemary until fully mixed. Spoon the butter onto tin foil doing your best to reshape it to resemble a round stick of butter. Place in refrigerator for about 10 minutes and remove 5 minutes before adding to the steak.
For the cowboy steak
- Preheat the oven to 425 °F. Remove steak from the fridge 30 minutes before cooking, this is to bring the steak to room temperature and ensure your cooking times are more accurate. Season both sides generously with salt and pepper. Rub with ground coffee on all sides, but mainly the top and bottom.
- Add oil to an oven safe cast iron skillet and turn up to medium high heat, allow the skillet to become hot first. Place the cowboy steak face down and sear undisturbed for 2 minutes. Flip and sear for an additional 2 minutes. This will give your steak a nice seared edge.
- Transfer your skillet directly to the oven. [WARNING] skillet may be hot, handle with oven mitts. For medium rare, bake for 20-25 minutes. For medium, 25-30 minutes. Well done, 30-35 minutes. Just to note, a digital thermometer is critical to ensure accurate temps. Take the steak out of the oven roughly 5° cooler than your desired final temp. Steak will continue to cook after it’s taken off the heat. I take mine out at 120°.
- This recipe is ideal for a 2 1/2 pound cowboy steak, roughly 2 1/2 inches thick. Remove steak from the skillet and set on a cutting board. Top with rosemary butter and let sit for 5-7 minutes before serving. This is important to bring your steak to its final serving temperature. Slice and serve.
Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
Temperatures for steak
Rare: 120 °F to 125 °F
Medium rare: 125 °F to 130 °F
Medium: 135 °F to 140 °F
Medium well: 145 °F to 150 °F
Well done: 160 °F and above
- Serving Size: About 1 lb
- Calories: 756
- Sugar: 0g
- Sodium: 283mg
- Fat: 39.7g
- Saturated Fat: 15.3g
- Carbohydrates: 0.2g
- Fiber: 0.1g
- Protein: 93.1g
- Cholesterol: 195mg
Keywords: cowboy steak, tomahawk steak, coffee rubbed steak