Entree: United States – American West – Cowboy steak

Serving Size: 2

Approximate Time

Prep 10 min

Cook 12 min

Additional 40 min

Total 50 min

Ingredients

- 2 bone-in bison ribeye steaks, approx. 14 oz (400 g) each
- 1 tbsp (15 ml) ordinary cooking oil
- 1 1/2 tsp (9 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) garlic powder
- 1/2 tsp (1 g) dried thyme
- Water: as needed for resting plate or light pan deglaze

Instructions

1. Remove steaks from refrigerator 30–45 minutes before cooking and pat dry with paper towels.
2. Rub both sides lightly with oil and season evenly with salt, black pepper, garlic powder, and dried thyme.
3. Heat a heavy cast-iron skillet or grill to very high heat until smoking lightly; if using a skillet, add a thin film of oil and heat until shimmering.
4. Sear steaks 4–6 minutes per side for medium-rare (adjust time for thickness and preferred doneness), turning once; for thicker bone-in cuts, sear edges briefly as well.
5. Transfer to a warm plate, tent loosely with foil, and rest 8–10 minutes; if desired, use a tablespoon of water to deglaze the pan and spoon any quick juices over sliced steak.
6. Slice against the grain and serve immediately.