Bone-In Cowboy Ribeye Steak

I just love this steak. This recipe is really easy and incredibly flavorful. One can readily find a ribeye with either the bone still in (French cut), or without the bone. Not everyone agrees on which cut to choose. I prefer this steak bone-in, as the bone looks rad, lends a subtle but distinct flavor to the steak, and Alison likes to use the bones to make soup. Those on the other side of the debate say that the bone doesn’t really add much flavor and that butchers leave it in to artificially inflate the weight.

We like to make this mid week as it’s so easy to use the leftovers in a variety of ways.

The caraway seeds give it a citrusy high note and mixed with the deep, rich coffee flavor, this steak turns out like a voluptuous prime rib. Every time we make this, a third of the steak is gone before we get to the table because as I cut it we just stand there, stupified, greedily eating bits with our fingers.

Ingredients
2 lb bone-in cowboy ribeye steak
1 tbsp plus 2 tsp Kosher salt
1 heaping tsp black peppercorns
1 ½ tsp coffee beans (Peet’s Major Dickison’s Blend works great)
1 tsp caraway seeds
½ tsp cumin
2 tbsp extra virgin olive oil
2 pats unsalted butter

Preparation
1 hour before cooking, take the steak from the fridge and let it sit to warm up to room temperature

Preheat the oven to 450.

Combine all spices in a mortar and pestle and grind together. Rub the steak with 1 tbsp of the oil on each side. Pat the entire steak with the spice mix. Loosely line the baking tray with aluminum foil.

Heat a medium-sized heavy sauce pan to high. Sear the steak 90 seconds on each side. Set the steak onto a baking tray and let rest 5 minutes so it cooks evenly, and not in gradations.

Put the steak into the top third of the oven for 20-22 minutes. Remove the steak from the oven and let rest on the baking tray for 10 minutes. 8 minutes into the resting time, put the pats of butter on top of the steak and fold the foil over the top so it melts quickly. Slice the steak and serve.

Serve with Zinfandel to enhance the pepper, an English ale to pick up the caraway, or Guinness, which picks up the coffee.