- 1 Kosher Wagyu Cowboy Ribeye, about 2.2 lbs
- 3 tablespoons kosher salt
- 1 tablespoon freshly ground black pepper
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons olive oil
- Remove the Kosher Wagyu Cowboy Ribeye from the refrigerator at least 30 minutes before cooking and let it come to room temperature.
- Preheat the oven to 450°F (230°C).
- In a small bowl, mix together the kosher salt, freshly ground black pepper, minced garlic, and chopped fresh rosemary.
- Rub the mixture evenly over the surface of the Kosher Wagyu Cowboy Ribeye, making sure to cover all sides.
- Heat a large oven-safe skillet over high heat and add the olive oil.
- Once the oil is hot, add the Kosher Wagyu Cowboy Ribeye and sear for 2-3 minutes on each side, until nicely browned.
- Transfer the skillet with the Kosher Wagyu Cowboy Ribeye to the preheated oven and roast for 8-10 minutes for medium-rare, or until desired doneness is reached.
- Remove the skillet from the oven and let the Kosher Wagyu Cowboy Ribeye rest for 5-10 minutes before slicing and serving.
This recipe is a delicious way to showcase the rich and beefy flavor of Kosher Wagyu Cowboy Ribeye. The seasoning mix of kosher salt, black pepper, garlic, and rosemary enhances the natural flavors of the meat, while the high-heat searing and roasting in the oven ensure a perfectly cooked steak with a crispy crust and juicy, tender interior. This dish is perfect for a special occasion or a weekend dinner with family and friends.