Ribeye with Cowboy Butter

Cowboy Kent Rollins' Tomahawk Ribeye with Cowboy Butter

Howdy! If you have spent some money on a high-quality ribeye steak, you want to make sure it’s cooked perfectly. This recipe will teach you, step by step, how to grill a perfect steak. The cowboy butter recipe will enhance the flavor of the steak, complimenting jf without overpowering. If you follow the recipe, everyone will be impressed that you made such a delicious dinner and made it look easy!

We appreciate you sharing our food with your friends and family!

Step 1: Prep the Ribeye

Always allow the ribeye to warm to room temperature before you put it on the fire. Marinate the ribeye with lime juice – this will tenderize the meat without affecting the flavor. Season well with Original Seasoning or salt, pepper, and garlic.

While the ribeye thaws to room temperature, wrap the bones in foil, and begin to prepare the Cowboy butter.

Step 2: Cowboy Butter

Soften the butter and bacon grease, and mix with the thyme, chives, and grated jalapeno. When well combined and smoothed, spoon onto a sheet of plastic wrap and roll up into the shape of a stick of butter. Place in the freezer for 30 minutes or so.

Tip: If you’re grilling a Tomahawk Ribeye, wrap the bones with foil before cooking for better presentation.

Cowboy up your Ribeye!

Step 3: Grill

If you are making this recipe inside, preheat your oven to 325. If you’re cooking on a grill, start by pushing all the coals over to one side. This is the “direct heat” side. The other side is the “indirect heat” side, and the majority of the cooking time will be over here.

Right before cooking, add some fruit wood to the coals for extra flavor.

Place the steaks over the indirect heat side of the grill and close the lid. This process will take around 40 minutes. At the halfway mark, 20 minutes, flip each steak over.

When the internal temperature of the ribeye is 125 degrees, move the steaks over the direct heat side of the grill. Melt some of the cowboy butter over the top and brush all over the meat with a basting brush. Cook the first side for 4 minutes, flip it, and cover the other side with the butter. Allow to cook for 2-3 minutes only.

Step 4: Rest the Steak

I know that there is nothing like a steak fresh off the grill, but this is an important step. Place the steaks on a cutting board or platter and tent aluminum foil over the top. This will allow the steak to rise to the perfect temperature without overcooking.

Step 5: Chow down!

Serve the steaks with cowboy butter. I recommend grilling up some Grilled Parmesan Asparagus and Oven Roasted Potatoes with Bell Peppers.

As always, Shannon and I thank you for visiting our website and subscribing to our videos. Please follow us on Facebook and Instagram! We’ll see you down the Tomahawk Ribeye trail!

More Grilling Tips and Recipes from Cowboy Kent Rollins

Ribeye with Cowboy Butter

Prep Time 1 hour
Total Time 1 hour 45 minutes
Servings 4


  • 2 2 ½ to 3 pound Tomahawk Steaks
  • Juice of two limes
  • Kent Rollins’ Original Seasoning or Salt, Pepper and Garlic
  • 1 stick Kerrygold Butter softened
  • 2 tablespoons bacon grease
  • 11/2 tablespoons fresh thyme
  • 5 sprigs chives finely chopped
  • 1 jalapeno pepper grated
  • 3 teaspoons Worcestershire sauce


  • Remove the steak from the package and dry off with a paper towel. Rub the lime juice over all sides of the steak and season heavily with Original Seasoning. Place on the counter to warm up.
  • In a small bowl, add the butter, bacon grease, thyme, chives, and grated jalapeno. Mix well until smooth. Spoon the contents onto a piece of plastic wrap and roll up and place in the freezer for at least 30 minutes.
  • Pre heat the grill or smoker to 325 degrees. If cooking on the grill push all the coals to one end. Grease the grates well.
  • Wrap aluminum foil arond the bones and place on the indirect heat side of the grill. Add some fruit wood to the coals and cook for about 35 to 40 minutes, flipping the steaks over about 20 minutes into the cooking time.
  • When the internal temperature is 125 degrees F., move the steaks over to the hot side of the grill and place a slice of the Cowboy butter on each one. Brush the melted butter over the entire steak, and cook for about 4 minutes. Flip and spread more butter on each steak and cook about 2 to 3 minutes.
  • When the internal temperature is 130 to 135 degrees F. remove the steaks and place them on a cutting board. Tent them with foil for about 5 minutes. Uncover, remove the foil from the rib bones, and serve with extra butter.
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