Robb Walsh's Barbecued Cowboy Steaks

Indulge in the bold, smoky flavors of Robb Walsh's Barbecued Cowboy Steaks, a true celebration of outdoor grilling and Texas-style barbecue. Featuring thick, bone-in ribeye steaks seasoned with a robust spice rub of smoked paprika, garlic, and onion powder, this recipe is all about achieving the perfect char while locking in juicy, tender perfection. Cooked over a two-zone grill with the added depth of wood-chip smoke, these steaks are finished with a decadent rosemary-infused butter that elevates every bite. Perfect for a summer cookout or a special occasion, these cowboy steaks are as impressive in flavor as they are in presentation. Pair them with grilled vegetables or a baked potato for the ultimate barbecue feast.

Nutriscore Rating: 54/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 steaks (about 1.5 inches thick) Bone-in ribeye steaks (cowboy steaks)
• 2 tablespoons Coarse kosher salt
• 2 teaspoons Freshly ground black pepper
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 sprigs Fresh rosemary sprigs
• 2 cups Charcoal or wood chips for smoking

Directions

Step 1

1. Pat the ribeye steaks dry with paper towels and allow them to come to room temperature for about 30 minutes before cooking.

Step 2

2. In a small bowl, mix together the kosher salt, black pepper, smoked paprika, garlic powder, and onion powder to make the spice rub.

Step 3

3. Lightly brush the steaks on both sides with olive oil, then generously coat them with the spice rub, pressing it into the meat to ensure it adheres.

Step 4

4. Preheat your grill for two-zone cooking: high heat on one side and low/indirect heat on the other. If using a charcoal grill, add the wood chips or chunks to the coals for added smoky flavor.

Step 5

5. Place the steaks directly over the high-heat zone and sear for about 3-4 minutes per side to achieve a nice crust.

Step 6

6. Move the steaks to the low-heat zone and continue cooking with the grill lid closed, turning occasionally, until the internal temperature reaches your desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium). Use a meat thermometer for accuracy.

Step 7

7. While the steaks are finishing, melt the butter in a small saucepan. Add the rosemary sprigs and heat gently for about 2 minutes to infuse the butter with flavor.

Step 8

8. Remove the steaks from the grill and place them on a cutting board. Brush with the rosemary-infused butter, tent loosely with foil, and let rest for 10 minutes to allow the juices to redistribute.

Step 9

9. Serve the steaks whole or sliced with your favorite side dishes, such as grilled vegetables, baked potatoes, or a fresh salad.

Nutrition Facts

Serving size	(1936.5g)

Amount per serving	% Daily Value*
Calories	3696.4

Total Fat 304.5g	0%
Saturated Fat 118.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 782.0mg	0%
Sodium 12249.9mg	0%
Total Carbohydrate 8.7g	0%
Dietary Fiber 3.0g	0%
Total Sugars 0.3g
Protein 221.7g	0%

Vitamin D 0IU	0%
Calcium 130.5mg	0%
Iron 18.0mg	0%
Potassium 1963.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.8%

Protein: 24.2%

Carbs: 1.0%