Ruth’s Chris Cowboy Ribeye Recipe (Copycat): Steakhouse Quality at Home

If you’ve ever cut into a Ruth’s Chris Cowboy Ribeye — that thick, bone-in beauty arriving on a 500°F plate, butter still hissing — you know it’s one of the most iconic steaks in any American steakhouse. The good news? You can get remarkably close at home. This Ruth’s Chris Cowboy Ribeye recipe walks you through the simple seasoning, the screaming-hot sear, and the famous sizzling-butter finish that makes this cut unforgettable.

This is a copycat recipe inspired by the Ruth’s Chris experience, not the restaurant’s proprietary preparation — but with USDA Prime beef, a hot cast-iron skillet, and one key trick (a preheated serving plate), your kitchen will smell like a steakhouse in about 30 minutes.

Quick overview: Bone-in ribeye • Salt & pepper • Cast-iron sear + butter baste • Hot-plate finish Prep: 10 min • Cook: 12–15 min • Rest: 8 min • Serves: 2

What Is a Cowboy Ribeye?

A Cowboy Ribeye is a thick-cut, bone-in ribeye steak — usually 1.5 to 2 inches thick and weighing 20 to 32 ounces — with the rib bone left in for extra flavor and a dramatic presentation. (When the bone is trimmed long and clean, the same cut is often called a “tomahawk.”) The bone helps the meat cook a touch more gently near the center, and the generous marbling of the ribeye keeps every bite rich and juicy.

If you love big, beefy cuts, you’ll also want to bookmark our guide to choosing the best ribeye at the butcher counter before your next cook.

Why This Copycat Works

Ruth’s Chris built its reputation on three things: top-grade beef, simple seasoning, and that sizzling-hot plate. The restaurant famously broils steaks at extremely high heat and serves them on plates heated to roughly 500°F so the butter keeps sizzling all the way to the table. We can’t match an 1,800°F commercial broiler at home, but we can recreate the experience by:

• Starting with the best bone-in ribeye you can find (Prime if possible).
• Seasoning simply so the beef flavor leads.
• Searing hard in cast iron, then basting in butter.
• Serving on a genuinely hot plate so it arrives sizzling.

Ingredients

• Bone-in Cowboy Ribeye (24–28 oz, ~1.75 in), Prime/Choice: Thick, well-marbled, bone-in cut that delivers steakhouse flavor.
• Kosher salt (Diamond Crystal): Coarse salt seasons evenly and builds a great crust.
• Coarsely ground black pepper: Freshly ground pepper adds bold, aromatic steakhouse bite.
• Neutral high-smoke-point oil (avocado/grapeseed): Handles high heat without burning during the hard sear.
• Unsalted butter: Melts into the signature sizzling, golden basting sauce.
• Garlic: Infuses the butter with deep, savory steakhouse aroma.
• Fresh thyme: Earthy herb that perfumes the butter while basting.
• Flaky sea salt: A crunchy final touch that brightens every juicy bite.

Want the steakhouse butter flavor on everything? Try our homemade garlic-herb compound butter — a spoonful melted over the rested steak is incredible.

Equipment

• Heavy cast-iron skillet (12-inch)
• Instant-read meat thermometer
• Tongs and a large spoon (for basting)
• Two oven-safe dinner plates (for the sizzling-plate trick)

How to Make a Ruth’s Chris-Style Cowboy Ribeye

Step 1: Take the ribeye out of the fridge 45–60 minutes before cooking so it comes closer to room temperature. Pat it completely dry with paper towels — a dry surface is the single biggest factor in getting a deep, brown crust.

Step 2: Season both sides generously with kosher salt and coarse black pepper, pressing it in. Ruth’s Chris keeps seasoning minimal so the beef shines, so resist the urge to add more.

Step 3: Place your two dinner plates in the oven and set it to 450°F (230°C) to heat them through — this is the “sizzle plate” secret. Meanwhile, heat the cast-iron skillet over high heat until it’s just starting to smoke.

Step 4: Add the oil, then lay the steak in the pan away from you. Don’t move it. Sear 3–4 minutes per side until a dark, even crust forms. Use tongs to sear the edges (and the fat cap) for about 1 minute each.

Step 5: Reduce the heat to medium. Add the butter, smashed garlic, and thyme. Tilt the pan and spoon the foaming butter over the steak continuously for 1–2 minutes, building flavor and color.

Step 6: Pull the steak at your target internal temperature, remembering it will rise about 5°F while resting:

Doneness	Pull Temp	Final Temp
Rare	120°F / 49°C	125°F / 52°C
Medium-rare	125°F / 52°C	130°F / 54°C
Medium	135°F / 57°C	140°F / 60°C
Medium-well	145°F / 63°C	150°F / 66°C

For a thick Cowboy Ribeye, medium-rare to medium shows off the marbling best. If your cut is over 2 inches, finish it in the 450°F oven for a few minutes after searing.

Step 7: Rest the steak on a board for 8 minutes so the juices redistribute. Carefully remove the hot plates from the oven (use mitts!). Slice the steak against the grain, lay it on a hot plate, top with a knob of butter and a pinch of flaky salt, and watch it sizzle. Serve immediately.

Pro Tips for the Best Cowboy Ribeye

• Dry-brine overnight. Salt the steak and leave it uncovered in the fridge overnight for even deeper seasoning and a better crust.
• Use a thermometer, not a timer. Thickness varies; temperature doesn’t lie.
• Don’t skip the rest. Cutting early dumps all those juices onto the board.
• Save the bone. Gnawing the bone is half the fun — and great for homemade beef stock.

What to Serve With It

Round out the steakhouse experience with classic sides:

• Creamy steakhouse mashed potatoes
• Garlicky sautéed spinach or creamed spinach
• A bold red wine — see our steak and wine pairing guide

Frequently Asked Questions

What cut is a Cowboy Ribeye at Ruth’s Chris? It’s a thick, bone-in ribeye, prized for heavy marbling and a rich, beefy flavor. The bone adds flavor and makes for a dramatic presentation.

How does Ruth’s Chris get steaks so sizzling? The restaurant serves steaks on plates heated to around 500°F, topped with butter, so the butter sizzles all the way to your table. Preheating your dinner plates in the oven recreates this at home.

What seasoning does Ruth’s Chris use? The preparation is famously simple — primarily salt, pepper, and butter — letting the quality of the beef do the work. This copycat follows the same minimalist approach.

Can I cook a Cowboy Ribeye without a cast-iron skillet? Yes. A heavy stainless steel pan or a hot grill both work. The goal is high, even heat for a great crust. A cast-iron is just the easiest way to get there at home.

What’s the difference between a Cowboy Ribeye and a Tomahawk? They’re the same cut of beef; a tomahawk simply has a longer, frenched (cleaned) bone for a more dramatic look.

Related Recipes from Fork To Spoon

Love a good steak night? Try these reader favorites next:

• Air Fryer Ribeye Steak: Juicy, tender ribeye ready in about 12 minutes.
• Cowboy Butter Steak and Potatoes: One-pan seared steak in a rich, garlicky cowboy butter.
• Best Air Fryer Steak Recipe: A reader-favorite method finished with garlic herb butter.
• Ninja Foodi Grill Ribeye Steak: Coffee-rubbed, grilled ribeye with a deep, smoky sear.
• Ninja Foodi Grill Steak: Any cut, perfectly seared and topped with garlic chive butter.
• Air Fryer Sirloin Steak: Leaner, budget-friendly steakhouse results at home.