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Cowboy Ribeye & Smashed Potatoes

Cowboy Ribeye & Smashed Potatoes

Giddy up for our Cowboy Ribeye Steak & Smashed Potatoes! This recipe is prepared with Texas Style BBQ Rubbed Certified Angus Beef Bone-in Ribeye Delmonico Steak, the most tender and juicy beef cuts that is perfect for grilling. The steak is taken over the top by adding a delicious and easy to prepare cowboy compound butter. Smashed potatoes make the perfect grilling side - soft on the inside and crispy on the outside, smothered in melted cowboy butter. 

Cowboy Ribeye Recipe:


  1. Combine Texas Style BBQ Rub, salt, pepper, garlic, and red pepper flakes.
  2. Bring steaks to room temperature for 30 minutes – 1 hour.
  3. Pat steaks dry with a paper towel.
  4. Season both sides of steak with Texas Style BBQ Rub mixture.
  5. Preheat a charcoal or gas grill with one side over direct high heat and the other side over indirect heat.
  6. Place steak on grill over direct heat and sear 2 minutes or until charred on each side
  7. Place steaks on indirect heat for an additional 8-10 minutes or until desired doneness. 130° internal temperature for medium-rare, 145-155°F for medium doneness.
  8. Loosely cover with foil and let rest for 5 minutes.

Smashed Potatoes Recipe:


  1. Scrub potatoes and place in a medium saucepan. Add cold water to completely cover potatoes.
  2. Bring water to a boil over medium-high heat, add 1 tablespoon kosher salt, reduce heat to a simmer.
  3. Cook potatoes until a pairing knife can be slide into center of potato with no resistance, about 10 minutes.
  4. Strain potatoes and let sit until cool enough to handle.
  5. Alternatively, steam or microwave them.
  6. Spread potatoes out on a rimmed baking pan. Gently smash each potato with a glass measuring cup until potatoes split open but don’t break apart.
  7. Brush with olive oil and season to taste with salt, pepper, onion powder
  8. Flip potatoes, oil and season the other side.
  9. While steak is resting grill Smashed Potatoes over direct heat for 5 minutes or until lightly charred and crispy, turning once halfway through.
  10. Melt 4 Tbsp Cowboy Butter, drizzle over grilled smashed potatoes.
  11. Garnish with chopped parsley, sour cream, green onions, and cheddar cheese, as desired.

Cowboy Butter Recipe:


  1. Place the softened butter in the bowl of a mixer fitted with a paddle attachment. Whip the butter until it's fluffy.
  2. Add the parsley, red pepper flakes, salt, black pepper, garlic, shallot, lemon zest, lemon juice, and horseradish.
  3. Mix it until it's totally combined, scraping the sides as needed.
  4. Once mixed, Place on a sheet of plastic wrap and wrap up in a log. Refrigerate for at least 45 minutes or into the freezer if you need to speed along the process.
  5. To serve, top each steak with 2 tablespoons cowboy butter.

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Recipe Notes:

Cowboy Bone-in Ribeye Oven Instructions:

To make the steaks in the oven, preheat oven to 475°F. Preheat cast iron skillet over high heat. Place steak in pan and sear 3 minutes on each side; place pan in oven and cook 4-6 minutes more or until internal temperature reaches 145-155°F for medium doneness.
Melt the butter in a heavy ovenproof skillet over medium-high heat. When it's melted and golden brown, sear the steaks for about 45 seconds per side. Set in the oven to finish, about 3 minutes.

Cowboy Butter can be used to add flavor to beef, fish, chicken, vegetables, pasta, and rice.