Ruth's Chris Cowboy Ribeye (Copycat)
Description
Steakhouse-quality bone-in ribeye with a hard sear, garlic-thyme butter baste, and a sizzling hot-plate finish — ready in about 30 minutes.
Ingredients
- 1 Ribeye, 24–28 oz, ~1.75 in thick, USDA Prime or Choice, bone-in Cowboy Ribeye
- 2 tsp kosher salt, Diamond Crystal, plus more to finish
- 1 tsp coarsely ground black pepper
- 2 tbsp oil, avocado or grapeseed
- 4 tbsp unsalted butter
- 3 cloves garlic, smashed
- 3 sprigs fresh thyme, or rosemary
- Flaky sea salt, for finishing
Instructions
- Rest the steak at room temp 45–60 min; pat completely dry.
- Coat both sides generously with kosher salt and black pepper.
- Heat 2 dinner plates in a 450°F oven; heat a cast-iron skillet over high until just smoking.
- Add oil; sear 3–4 min per side until darkly crusted, then sear the edges and fat cap ~1 min each.
- Lower to medium; add butter, garlic, and thyme. Spoon the foaming butter over the steak 1–2 min.
- Temp: Pull ~5°F below target — 125°F medium-rare, 135°F medium. Over 2 in? Finish in the 450°F oven.
- Rest 8 min. Plate on a hot dish, top with butter and flaky salt, and serve sizzling.
Equipment
- Meat Thermometer
Notes
- Use a meat thermometer, not a timer — thickness varies.
- Dry-brine uncovered overnight for an even better crust.
- The preheated plate is the trick that keeps the butter sizzling tableside.
Nutrition
Serving: 1ServingCalories: 573kcalCarbohydrates: 3gProtein: 24gFat: 53gSaturated Fat: 23gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 129mgSodium: 2389mgPotassium: 366mgFiber: 1gSugar: 0.1gVitamin A: 800IUVitamin C: 4mgCalcium: 40mgIron: 3mg