Cowboy Steaks

Cowboy Steaks (bone-in Frenched ribeye steaks)

Preheat oven to 450°. Season steaks with olive oil, salt and pepper to taste. Heat a heavy skillet on medium heat and add the steaks with the fat side down to render a lttle fat, (optional: add 3-4 garlic cloves). Sear on the first side for 5 minutes, turn and sear the other side for 5 minutes. Steaks will be nicely caramelized on both sides. Check the temperature in the center of the steak. Steaks will be Medium Rare at 125°. If not yet done, finish in the oven for 5-10 minutes more, checking temperature frequently to prevent overcooking.

Temperature Guide: 120° for Rare, 125° for Medium Rare, 130° for Medium.

1 steak serves 1-2.