This reverse-seared cowboy ribeye recipe is a masterclass in flavor and technique, perfect for steak lovers who appreciate a smoky crust and tender interior. Starting with a thick-cut US Wellness Meats Cowboy Ribeye, the steak is seasoned simply with kosher salt, cracked black pepper, and optional garlic powder to enhance its natural richness. After a dry rest in the fridge to intensify flavor and improve searing, the steak is smoked low and slow at 225°F using hardwoods like oak or hickory. This gentle cooking method infuses the meat with deep, smoky notes while keeping it juicy and evenly cooked.
Once the steak reaches the desired internal temperature—115°F for medium rare or 125°F for medium—it’s rested briefly before hitting a blazing hot grill or cast iron pan. A quick sear on each side locks in the juices and creates a beautifully caramelized crust. For an extra layer of indulgence, basting with butter and fresh herbs like rosemary or thyme adds aromatic depth. After a final rest, the ribeye is sliced against the grain and optionally finished with flaky salt for a gourmet touch. The result is a steakhouse-quality dish that’s both rustic and refined, ideal for special occasions or weekend grilling sessions.
Recipe by: Damon Hargrove | @MeatGodEats
Ingredients:
- 1 US Wellness Meats Cowboy Ribeye (about 1.5 to 2 inches thick) Add to Cart
- Kosher salt
- Fresh cracked black pepper
- Garlic powder (optional)
- Avocado oil or beef tallow (for searing)
- Butter and fresh rosemary or thyme (optional, for basting) Add to Cart
Instructions:
Step 1: Season and Rest
Pat the steak dry and season it all over with salt, pepper, and a little garlic powder if you want extra kick. Let it sit uncovered in the fridge for at least an hour — or overnight for max flavor and a drier surface that sears beautifully.
Step 2: Smoke Low and Slow
Fire up your smoker to 225°F. Use oak, pecan, or hickory for a deep, smoky profile. Place the steak on the grate and let it ride until it hits:
- 115°F internal for medium rare
- 125°F for medium
A thick ribeye usually takes around 45 minutes to an hour.
Step 3: Rest Before the Sear
Pull the steak and let it rest while you crank up your grill or cast iron pan. You want searing temps — think 500°F and up.
Step 4: Sear Hot and Fast
Add a little oil or tallow to the pan or grill grates. Sear the steak for about 1 to 1.5 minutes per side. If you’re using a pan, drop in a spoonful of butter and a sprig of rosemary or thyme and baste it for the final touch.
Step 5: Let It Finish
Give the ribeye 5 minutes to rest, then slice against the grain. Finish with flaky salt if you’re feeling fancy.
A big thank you to our November Featured Chef, Damon Hargrove, for sharing his passion for smoky, flavor-packed dishes this month. Damon’s reverse-seared cowboy ribeye reminds us that the best recipes are meant to be savored and shared, from the first smoky bite to the last buttery slice. For more chef-inspired stories, tips, and delicious ideas, visit our Discover Blog and keep the culinary inspiration flowing.
November’s Featured Chef Damon Hargrove, the man behind MeatGodEats, is all about bold flavors, smoky fires, and letting quality meat shine. Damon started in a high school Italian kitchen but fell in love with cooking over an open flame, perfecting everything from charred ribeyes to low-and-slow smoked brisket. Grass-fed beef became a staple after his first taste from US Wellness Meats, and now it stars in his favorite dishes. His top tips: don’t rush resting your meat and give it room to breathe. For inspiration, he leans on fire, rock ’n’ roll, and a trusty cast iron skillet. Connect with Damon on Instagram or YouTube!
