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Cast-Iron Cowboy Steak with Roasted Bone Marrow

Big Daddy tips his hat to the Cowboy Steak — this thick, bone-in Ribeye is rugged, smoky, and unapologetically loaded with flavor. We're talking 2+ inches of gorgeous marbled beef seared on screaming-hot cast iron, basted in garlic herb butter until the crust is golden and crackling. And roasted bone marrow on the side? That's nature's butter, friend. You spoon it right over the steak and it melts in like liquid gold. This is primal. This is glorious. This is Big Daddy's kitchen.
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Prep Time 45 minutes
Cook Time 20 minutes
Servings: 3
Ingredients Method

Ingredients
  

Ingredients
For the Cowboy Steak:
  • 1 bone-in Ribeye 2–2.5 inches thick, about 30 oz
  • 2 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 3 garlic cloves smashed
  • 2 sprigs fresh rosemary
  • 2 sprigs thyme
  • 3 tbsp unsalted butter
For the Roasted Bone Marrow:
  • 4 beef marrow bones cut lengthwise or cross-cut
  • 1 tbsp olive oil
  • Sea salt and black pepper
  • 1/2 tsp smoked paprika optional
  • 1 tbsp fresh parsley minced
  • 1 tsp lemon zest
To Finish:
  • Flaky sea salt
  • Extra herbs for garnish
  • Crusty bread or grilled sourdough

Method
 

Instructions
  1. Allow steak to come to room temperature about 45 minutes before cooking.
  2. ROAST BONE MARROW: Preheat oven to 450°F (230°C). Arrange marrow bones cut-side up in a foil-lined pan. Drizzle with olive oil, season with salt, pepper, and smoked paprika. Roast 15–20 minutes until marrow is bubbling and slightly caramelized. Remove and top with parsley and lemon zest.
  3. Rub steak with olive oil, then coat both sides generously with salt and cracked pepper, pressing in slightly.
  4. Heat a large cast-iron skillet over high heat until smoking. Add a touch of olive oil.
  5. Lay steak flat and do not move it for 3–4 minutes. Flip and sear the other side 3–4 minutes until both sides are bronzed and crackling. Reduce heat to medium.
  6. Add butter, garlic, rosemary, and thyme to the pan. Tilt the skillet and spoon sizzling butter over the steak repeatedly for 2–3 minutes.
  7. Transfer entire skillet to oven at 400°F (200°C). Roast 5–6 minutes for medium-rare, 8–9 minutes for medium. Internal temp: Medium-Rare 130°F, Medium 140°F.
  8. Rest on a cutting board tented loosely with foil for 10 minutes.
  9. Place steak on a rustic wooden board. Spoon roasted marrow directly over the hot steak and let it melt into the meat. Sprinkle with flaky salt and fresh herbs.
  10. Serve with crusty bread or grilled sourdough to scoop up marrow-infused juices.