Recipe by Yussi Weisz

Cowboy Steak

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Meat Meat
Easy Easy
3 Servings

No Allergens specified

1 Hour

Learn Yussi’s techniques to achieve the ultimate cowboy steak that’s both juicy and tender with a perfect sear.

For more great cooking, watch BHIS!


Cowboy Steak

  • 1 bone-in marbleized ribeye steak (2 to 3 inches thick)

  • Haddar Kosher Salt

  • freshly ground black pepper


Before Cooking


Prepare the steak: Remove the steak from the refrigerator and allow it to sit at room temperature for about three to four hours. This will help it cook more evenly.


Let the steak dry by placing on paper towels, flipping it every half hour to remove any excess moisture.


Generously season both sides with Haddar Kosher Salt and freshly ground black pepper.

Sear the Steak


Preheat the grill or pan: Preheat your grill to high heat (around 450 to 500 degrees Fahrenheit). If using a cast-iron skillet, preheat it over medium-high heat until very hot.


Place the steak on the grill or in the hot skillet. Sear each side for about four to five minutes, or until a nice crust forms.

Finish Cooking – for Shabbat


After searing, place the steak on a broiler pan in an oven heated to 220 to 230 degrees Fahrenheit before Shabbat starts. It should be perfectly medium by the time you serve it for the Friday night meal.


Remove it from the heat and transfer it to a cutting board. Tent the steak loosely with aluminum foil and let it rest for at least 10 minutes. This allows the juices to redistribute, resulting in a juicier steak.


After the steak has rested, using a sharp knife, slice the steak against the grain into thick slices. Serve the cowboy steak on a nice board, garnishing it with freshly grated horseradish zest and sprinkling it with Haddar kosher salt and black pepper for added flavor. Optionally, you can serve it with your favorite Old Williamsburg beef jerky on the side for a complementary touch.


To finish cooking on a weekday: after searing, place the steak on a broiler pan in an oven preheated to 400 to 450 degrees Fahrenheit for 10 to 15 minutes. Use a meat thermometer to check the internal temperature. For medium, aim for around 135 to 145 degrees Fahrenheit.
Cowboy Steak

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gitty shone
gitty shone
2 months ago

yum looks so good!