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Prime bone-in cowboy ribeye with herb butter
Interpretive Recipe — inspired by the reported menu. Not the actual Augusta National recipe.
Prep 75 minCook 65 minServes 4
Ingredients
- 4 bone-in cowboy ribeye steaks (about 18 to 22 oz each, 1.5 to 2 inches thick)
- 2 tsp coarse kosher salt
- 1.5 tsp freshly cracked black pepper
- 2 tbsp grapeseed or avocado oil
- For the herb butter:
- 1/2 cup (1 stick) unsalted butter, softened
- 2 cloves garlic, minced to a paste
- 1 tbsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped
- 1 tsp fresh chives, minced
- 1 tsp lemon zest
- 1/2 tsp flaky sea salt
- Pinch of black pepper
Instructions
- 1. Make the herb butter: combine all butter ingredients and mix until well blended. Roll in plastic wrap into a cylinder. Refrigerate for at least 1 hour, or freeze for 15 minutes.
- 2. Season the steaks aggressively on all surfaces — including the side fat cap — with salt and pepper. Let sit at room temperature for 1 hour.
- 3. Reverse-sear method (recommended for thick steaks): preheat oven to 250°F (120°C). Place steaks on a wire rack set over a rimmed baking sheet. Insert a probe thermometer.
- 4. Roast at 250°F until the internal temperature reaches 115°F (46°C) for medium-rare — about 45 to 60 minutes for a 2-inch steak. The slow oven temperature gives edge-to-edge even doneness that direct searing cannot achieve for a steak this thick.
- 5. Remove from the oven. Heat a large cast-iron skillet over the highest possible heat for 4 to 5 minutes. The pan should be smoking.
- 6. Add the oil. Sear the steaks for 1.5 to 2 minutes per side, pressing down gently with tongs. Sear the fat-cap edge for 30 seconds. You are only building crust at this stage — the inside is already cooked.
- 7. Place a thick round of herb butter on each steak immediately while hot. Rest for 5 minutes only — the meat is already at temperature.
- 8. Serve whole, bone-in, on a wooden board. Carve at the table for drama.
