Savor the luxurious flavors of this recipe for reverse seared Cowboy Ribeyes, served with a special Century Sauce, Crispy Red Onion Straws, and Sweet Potato Puree! Enjoy the succulent steak flavors and tender sweetness of the accompaniments, creating an unforgettable mouth-watering experience!
WHAT YOU’LL LOVE
- Low smoke first: A trimmed cowboy ribeye, oiled and rubbed on both sides with Tri-tip Seasoning, smokes at 225°F on the second shelf until the center reaches 110-115°F.
- Hot finish: With the diffuser out and GrillGrates set over the open fire at 500°F, the steak sears on both sides until it reaches 130°F, then rests for 5 minutes.
- Crispy onion straws: Thin red onion slices soaked in buttermilk, coated in flour seasoned with Steakhouse Seasoning, and fried at 375°F in a skillet add a crunchy topping.
- Sweet potato purée and Century sauce: Roasted sweet potato blended with milk, butter, rosemary, and hickory smoked salt makes a smooth base, and a mayonnaise, mustard sauce, vinaigrette, and parmesan sauce goes on top.
Reverse Seared Cowboy Ribeye Steak
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
1 hour
Cook Time
2 hours
Calories
884
Experience the flavor of a reverse seared cowboy ribeye enhanced with century sauce, crispy red onion straws, and sweet potato puree! Enjoy a mouthwatering steak dinner that looks and tastes like it came from a world-class steakhouse.
Ingredients
- 1 Cowboy Ribeye
-
Cattleman’s Grill Tri-tip Seasoning
- 1/4 cup mayonnaise
-
2 tbsp House of Q Slow Smoke Gold Mustard Sauce
- 2 tbsp Italian vinaigrette
- 2 tsp fine grated parmesan
-
1/2 tsp Cattleman’s Grill Italiano Seasoning
- 1/2 red onion, sliced thin
- 2 cups buttermilk
- 2 cups flour
-
1/4 cup Cattleman’s Grill Steakhouse seasoning
- canola/vegetable oil for frying
- 1 large sweet potato, roasted until tender
- 1/2 cup whole milk
- 4 tbsp unsalted butter
- 1 tsp fresh rosemary, minced
-
1/2 tsp Noble Saltworks Hickory Smoked Salt
For the Century Sauce:
For the crispy red onion straws:
For the sweet potato purée:
Directions
- reheat your Yoder Smokers YS640 pellet grill to 225°F. Trim to remove any silver skin and/or excess fat on the outside of the steak. Rub a small amount of oil on the surface of the meat to use as a binder. Season the steak generously with Cattleman’s Grill Tri-tip Seasoning. Flip the steak and repeat the seasoning process. Rest the meat a few minutes to allow the rub to properly adhere.
- Place the ribeye in the center of the second shelf. Smoke until the internal temperature reaches 110°F-115°F.
- While the steak is smoking, prepare the Century Sauce. Combine the ingredients for the sauce in a small bowl and mix well to incorporate. Set aside.
- Next, make the crispy red onion straws. Place the thin sliced onions in a bowl and pour the buttermilk over the onions to cover. Soak for 20-30 minutes. Mix together the flour and Cattleman’s Grill Steakhouse seasoning in a shallow container (casserole dish). Pull a handful of the sliced onions out of the buttermilk, dredge in the seasoned flour and transfer to a cooling rack. Pour the oil into a Lodge 12” cast iron skillet to a depth of about 1/2”. Heat the oil to 375°F. Fry the onions, turning as necessary to evenly brown on all sides. Remove from oil and place back on the cooling rack.
- To make the sweet potato purée, scoop the flesh out of the skin and discard the skin. Place the flesh in a small food processor with the remaining ingredients. Process until smooth. Adjust consistency with milk, as desired. Taste and adjust seasoning, as desired.
- When the steak reaches 110°F-115°F, remove it from the cooker, place on a plate and cover loosely with foil. Immediately remove the door from your two door diffuser (or remove the entire heat diffuser) and place GrillGrates over the open fire. Set the temperature to 500°F. When the cooker comes up to temp place the steak on the GrillGrates and grill on both sides until the internal temperature reaches 130°F.
- Remove the ribeye from the grill. Rest 5 minutes before slicing. Serve the steak on top of the sweet potato purée, topped with the crispy red onion straws and Century Sauce.
Recipe Note
Recipe FAQ
What is a cowboy ribeye?
A cowboy ribeye is a thick-cut, bone-in ribeye with a long rib bone left attached, often "frenched" so the bone is clean. It's very well marbled, and its thickness makes it a good candidate for a reverse sear.
Why reverse sear a thick steak?
Cooking low and slow first brings the whole steak to nearly the same temperature, then a hot sear at the end builds the crust without a thick gray band under it.
Why trim silver skin and excess fat?
Silver skin is chewy and doesn't render, and thick pieces of fat can flare up during the sear. Trimming them leaves a cleaner surface that takes seasoning and browns evenly.
Why oil the steak before seasoning?
A thin coat of oil acts as a binder, so the Tri-tip Seasoning sticks to the surface. Resting the seasoned steak for a few minutes lets the rub adhere.
What internal temperature should the ribeye reach?
This recipe pulls the steak from the smoker at 110-115°F and sears it to 130°F. After a 5-minute rest it settles around 135°F, a medium-rare finish. As an intact whole-muscle steak, that is a common serving preference. USDA's general guidance for whole cuts of beef is 145°F, so anyone who prefers to follow that should cook it to that temperature.
Why set the steak aside covered while the grill heats up?
The foil loosely holds in some warmth while you remove the diffuser and bring the cooker up to 500°F, so the steak doesn't cool down much before the sear.
Why sear on GrillGrates at 500°F?
The raised rails concentrate heat and leave bold grill marks. The high temperature gives a fast crust, so the interior doesn't overshoot.
Why soak the onions in buttermilk first?
Buttermilk softens the raw onion's bite, and its coating gives the seasoned flour something to cling to, so the straws fry up crisp and evenly coated.
How do I fry the onion straws safely?
Keep about 1/2" of oil in the skillet at 375°F, and fry in small handfuls so the temperature doesn't drop. Drain them on a rack, keep water away from the oil, and let the oil cool before discarding it.
What goes into the Century sauce?
Mayonnaise, a mustard barbecue sauce, Italian vinaigrette, fine grated parmesan, and Italiano seasoning. It's a tangy, creamy sauce that works with the beef and the sweet potato.
Can I make parts ahead?
Yes. The sauce and the sweet potato purée both hold in the refrigerator for a day or two. Fry the onion straws just before serving, since they soften as they sit.
How should I store leftovers?
Refrigerate within 2 hours of cooking. The steak keeps for about 3-4 days, and the purée and sauce keep for about the same time.
How indoor-friendly is this recipe?
5 out of 5. A 225°F oven cooks the steak on a rack to 110-115°F, then a very hot cast iron skillet sears it to 130°F. The purée, sauce, and onions are stovetop recipes.
Recipe Highlights
Low-and-slow start: Brings the steak up evenly.
500°F sear: Builds a crust fast.
Crispy onion straws: Add crunch on top.
Sweet potato purée and Century sauce: Balance the rich beef.
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Nutrition
Nutrition
- Nutrition Serving Size
- 16.42 oz
- per serving
- Calories
- 884
- Carbs
- 71 grams
- Protein
- 14 grams
- Fat
- 38 grams
- Sodium
- 380 milligrams
