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Reverse-Seared Cowboy Ribeye

Reverse-Seared Cowboy Ribeye

When it comes to steak, bone-in ribeye is king. This thick cut is heavily marbled, producing a tender juicy interior with loads of flavor. To get the perfect medium-rare, we reverse-seared it in the oven then finished it off in a sizzling hot cast iron pan. Top with a pat of butter and our famous Multi-Tool'll never want to eat at a steakhouse again. 

Reverse-Seared Cowboy Ribeye

Difficulty: Easy
Prep time: 5 minutes
Cook time: 35 minutes
Serves: 2-4



Cowboy Ribeyes, about 10 oz. 

1 T + 1 tsp

Multi-Tool Ultimate Blend 
1 T Butter
Steak Fries



  1. Preheat grill or oven to 300° F.

  2. Generously season both sides of steak with 1 T Multi-Tool, and place steak directly on the grill grate or in cast iron skillet.

  3. Cover grill or place in middle rack of oven and cook 30 to 35 minutes, or once the internal temperature of the meat is about 125-130° F.

  4. If grilling, increase the temperature to 400° F and sear steaks 2 minutes per side, over direct flame. If using oven method, remove skillet from oven and place steak on sheet tray. Heat skillet over medium-high heat, then sear steak 2 minutes per side.

  5. Transfer steak to cutting board to rest for 10 minutes.

  6. Add a couple slices of butter on top of steak, while resting and additional Multi-Tool. Serve hot with fries seasoned with Multi-Tool.


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