Dirty Cowboy Ribeye

You love the crust of a well cooked steak, but it’s not always so easy to pull off. How do steakhouses get it to look and taste so good night after night? With this recipe for Dirty Cowboy Ribeyes, it’s all about the cut and the sear. 

Maybe you’ve heard them called dirty steaks or “caveman style” steaks… when you cook a ribeye not over charcoal but directly on charcoal! 

Ribeyes are perfect for this recipe because of the fat that renders while searing to form a deep, delicious crust! In fact, the reason we call it a cowboy steak is because thick-cut ribeyes are big, hearty, and rugged. They can be made just as easily around a campfire as they can on a charcoal grill. 

If you’ve never tried it, you might be wondering if the coals, ashes, or debris will stick to the steak. The answer is… yeah a little, but it all adds to the flavor. Here are a few extra tips for making the perfect Dirty Cowboy Ribeye:

• Let your ribeyes sit out at room temperature to take the chill off.
• Use only lump or wood charcoal. Do not use charcoal briquettes. Oftentimes, the store bought briquettes have been treated with lighter fluid or other chemicals. 
• Wait until the coals are white hot instead of black. That’s when you know you’re ready to place your steaks directly on them. 
• Wait until after cooking to coat your steak with black pepper so it doesn’t burn while searing on the coals.
• During cooking, the fat from your steaks will render down onto the coals. When it’s time to flip them, remove the steak for a moment and stir the coals.

We hope you enjoy this recipe for Dirty Cowboy Ribeyes.