Lunch / Dinner
You’ll want to be home on the range when you make this — cowboy steak is meant to be cooked over an open flame!
Bone-in rib-eyes also go by the name rib steak. They are typically thicker than a conventional rib-eye (2–3 inches) with great marbling, which gives them flavor
Preheat grill to medium-high heat. Brush grill grate with oil.
Trim steaks of excess fat and scrape bones of connective tissue.
Combine coffee, salt, pepper, chili powder, garlic powder, thyme, and sugar for the rub in a small bowl. Apply rub to both sides of steaks. Grill steaks, uncovered, over direct heat to desired doneness, about 4 minutes per side for medium-rare. Let steaks rest 5 minutes before serving.
Follow the tips in our guide for perfectly seared steaks.
"French" the bones of the steaks by using the back of a small knife to scrape them clean.
Press about 1 teaspoon of the rub mixture onto each side of the steaks.
For attractive crosshatch marks, rotate the steaks 90 degrees halfway through cooking on one side.
% Daily Value*
Total Fat 14g 21%
Saturated Fat 5g 25%
Cholesterol 141mg 47%
Sodium 333mg 13%
Carbs 0g 0%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.