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Cowboy Ribeye Reverse Sear
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5 from 1 vote

Reverse Sear Tomahawk Steak (Cowboy Ribeye)

How to Prepare Reverse Sear Tomahawk Steak in Oven or on Grill
Prep Time2 mins
Cook Time1 hr
Resting Time10 mins
Course: Entree
Cuisine: American
Keyword: braised pork steak, Cowboy Ribeye, Tomahawk Steak
Servings: 2 servings


  • 1 Cowboy Ribeye
  • salt
  • pepper
  • 1 tablespoon thyme butter (optional)

Thyme Butter

  • 4 ounces butter
  • 1 teaspoon fresh thyme


  • Remove to room temperature. Salt generously.
    Raw Cowboy Ribeye

Grill Method

  • Light grill on one side.
  • Place steak on side of grill that is not lit.
  • Turn steak over at 15 minutes.
  • Once steak has reached 115 degrees, move to side of grill that is lit.
  • Grill on each side 1 to 2 minutes on high. Using tongs, hold fat edge over the grill to brown it also.
    Reverse Sear Cowboy Ribeye on Grill
  • Remove to plate, top with thyme butter and allow to rest for ten minutes.
  • Cut steak across the bone in two inch slices.
  • Season as needed with salt and pepper.

Oven Method

  • Allow steak to come to room temperature (about an hour if you have time).
  • Preheat oven to 250 degrees F.
  • Place a rack over a baking pan so steak is not completely sitting on pan.
  • Use an oven probe if you have one and oven roast steak until the internal temperature reaches 115 degrees F
  • Remove from oven to a HOT large frying pan (preferably cast iron).
  • Brown on each side 1 to 2 minutes. Use tongs to cook fat edge.
  • Remove to serving board. Top with thyme butter. Lightly cover with foil for ten minutes.
  • Cut across bone in 1-2 inch pieces.
    Cowboy Ribeye Reverse Sear
  • Season as needed with more salt and black pepper.

Thyme Compound Butter

  • Using a spoon mix room temperature butter with fresh thyme.
  • Roll into log in parchment paper. Refrigerate.
    Wrapped Thyme compound butter
  • Once solid again, remove parchment. Cut in butter pats as needed.
    Compound Thyme Butter