Cowboy Steak with Grilled Red Onion Salad

May 21, 2025

Kick off summertime grilling with Cowboy Steak with Grilled Red Onion Salad—a backyard favorite that brings extreme flavor to seasonal celebrations. This thick, bone-in rib-eye is often confused with its larger tomahawk cousin or a standard boneless rib-eye, but the cowboy steak stands out for its balanced presentation and robust marbling. It's cut from the same primal section as a rib-eye but left with part of the rib bone intact, adding weight, visual appeal, and better heat distribution during cooking.

A powerful sear is key for a steak this size, and that's where an infrared sear burner proves its worth. Unlike standard burners, it delivers a concentrated blast of heat that is ideal for achieving that golden-brown crust without overcooking the center. For high-end cuts, this difference in technique means better flavor and texture, especially when paired with a crisp salad fresh off the grill.

To finish things off, a brush of Suya spiced butter adds a bold, West African-inspired kick. Made with ground peanuts, smoked paprika, and warming spices, it melts into the crust, deepening the flavor and adding just the right amount of heat. It's not traditional—but it works.

Charred red onions bring just the right contrast. Their natural sweetness and smoky edge create balance, making this meal feel complete without overcomplicating the plate. Whether you’re serving two or ten, this dish anchors the table and sets the tone for a season of outdoor meals.

Pair the food with a patio that matches its quality. Nicolock hardscape products create the perfect foundation for gathering spaces that look great and last. From the grill to the ground beneath it, every element matters when building something that brings people together.

Serves: 6-8

Cowboy Steak with Grilled Red Onion Salad Ingredients

Cowboy Steak

• 1 (2-lb.) cowboy steak, trimmed
• 2 tsp. kosher salt
• Vegetable oil for grill or skillet

Suya Spiced Butter

• 1 Tbsp. roasted unsalted peanuts
• 1 chicken bouillon cube (about 1 tsp.)
• 1 Tbsp. cayenne pepper
• 2 tsp. garlic powder
• 2 tsp. onion powder
• 2 tsp. smoked paprika
• 1 tsp. ginger powder
• 3/4 tsp. kosher salt
• 4 Tbsp. unsalted butter

Grilled Red Onion Salad & Assembly

• 1 large red onion, sliced into 1/4"-thick rings
• 2 Tbsp. vegetable oil, divided
• Kosher salt
• 1 Tbsp. fresh lime juice
• 8 oz. cherry tomatoes
• 8 oz. Persian cucumbers (about 5" long), sliced into half-moons
• 1/4 cup packed fresh cilantro leaves

Cowboy Steak with Grilled Red Onion Salad Directions

Cowboy Steak

1. Pat the steak dry and season it all over with salt.
2. For a gas or charcoal grill: Prepare a grill for 2-zone heat (for a charcoal grill, bank most of the coals on one side; for a gas grill, set one burner to high and one or two burners to medium-low); clean and oil grates and preheat 5 minutes. Place the steak over medium-low heat, cover, and grill, flipping halfway through, until an instant-read thermometer inserted into the thickest part registers 115°, 20 to 25 minutes.
3. Move the steak to the hottest side of the grill and continue to grill, flipping halfway through, until the thermometer registers 130° for medium-rare, about 4 minutes per side. Transfer the steak to a cutting board, tent with foil, and let rest for 5 to 10 minutes.
4. For a cast-iron skillet: Preheat the oven to 250°F. Insert a probe thermometer into the thickest part of the steak, close to the bone. Place the steak on a wire rack set inside a sheet tray and roast until the thermometer registers 115° to 117°, 45 to 50 minutes. Tent with foil and let rest for 10 minutes.
5. Heat 2 tbsp oil in a large cast-iron skillet over high heat. Sear steak until thermometer registers 130°, 3 to 4 minutes on each side. Transfer the steak to a cutting board, tent with foil, and let rest for 5 to 10 minutes.

Suya Spiced Butter

1. Using a spice mill or coffee grinder, pulse peanuts and bouillon cubes until the mixture is fine and crumbly. Transfer to a small heatproof bowl. Add cayenne, garlic powder, onion powder, paprika, ginger powder, and salt and stir to combine. Reserve one teaspoon of the spice mixture for salad dressing.
2. Melt butter in a small saucepan over medium heat, stirring occasionally with a rubber spatula. Cook until foam subsides and milk solids start to brown, about 5 minutes. Pour browned butter over the spice mixture and whisk to combine. Cover with plastic wrap and chill until ready to use.

Grilled Red Onion Salad & Assembly

1. Preheat a cast-iron skillet over medium-high heat on the grill, side burner, or stovetop. Drizzle the onion with one tablespoon of oil and season all over with 1/2 teaspoon salt. Grill the onions until both sides are starting to char and soften, 12 to 14 minutes. Let cool slightly.
2. In a medium bowl, whisk lime juice, remaining one tablespoon of oil, reserved one teaspoon of suya spice mix, and 3/4 teaspoon salt. Add tomatoes, cucumber, cilantro, and onions and toss to combine.
3. Slice the steak against the grain. Serve with butter and salad alongside. 

Taken from delish.com