Cowboy Ribeye Steaks

Recipe adapted from Jonathan Miller. For more recipes from Jonathan, visit Photos are from the Oregon Coast.


  • 2 bone-in ribeyes
  • Your favorite steak seasoning
  • Fresh ground sea salt
  • Hickory chips


Set the EGG for indirect cooking (with convEGGtor) at 250°F/121°C with hickory chips.

Add the steaks to the cooking grid (Jonathan cooked his steaks on a MiniMax). Roast the steaks for approximately 20 minutes, turning once.

Remove the steaks to a platter, remove the convEGGtor and raise the temperature of the EGG to 650°F/343°C. Add the steaks back to the grid and sear on both sides until desired temperature is reached.

Makes 2 steaks

4 thoughts on “Cowboy Ribeye Steaks”

  1. I have in general struggled with temperature control on my Egg. It would be interesting to know how much charcoal is loaded at the beginning and what steps are taken to move the cooking temperature from such a low temp to the searing temp and how long that typically takes.

  2. Tried this last Sunday night. Everyone was very complementary of the steaks. Very unique flavor. BUT, in the future I’ll go 20 min at 250 deg. vs 30 min. The steaks were slightly overdone for my taste. But overall extremely good.

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