Cowboy Steak Grilled Red Onion

Nothing says treat yourself like a thick cowboy steak finished with a warm suya-spiced butter and paired with a lively grilled red onion salad. This dish is big, bold, and perfect for celebrations or when you want to impress with serious flavor. Every time I fire up the grill for this recipe, my family can hardly wait for that jaw-dropping first slice.

I made this for a birthday cookout and everyone stopped talking at the first bite the steak really does all the talking for you

Ingredients

• Cowboy steak: this thick ribeye with the bone in is the star look for one with marbling for the juiciest bite
• Kosher salt: key to deep seasoning and developing a flavorful crust use good quality flakes if possible
• Vegetable oil: helps sear the steak and keeps the salad light choose a neutral oil with a high smoke point
• Roasted unsalted peanuts: add earthy richness to the suya spice grind fresh for the best aroma
• Chicken bouillon cube: brings umami and a savory edge to the spiced butter make sure it is well crumbled
• Cayenne pepper: gives the butter its signature kick use fresh ground for full heat and color
• Garlic powder plus onion powder: offer background depth the fresher the better
• Smoked paprika: gives the butter a sweet smoky punch opt for Spanish paprika for deep flavor
• Ginger powder: this brings warmth and a bit of zing look for vibrant yellow ginger spice
• Unsalted butter: carries all the spices and gives that lush melt perfect for finishing
• Red onion: grills up sweet and tender for the salad pick one with shiny skin and firm texture
• Fresh lime juice: wakes up the whole salad with tart brightness squeeze just before mixing
• Cherry tomatoes: add bursts of sweet juiciness use the ripest you can find
• Persian cucumbers: bring crunch and a mild flavor pick small firm cucumbers
• Fresh cilantro: leaves for that herby finish always use bright green leaves with no yellow spots

Step-by-Step Instructions

Prep and Season the Steak:

Pat the steak completely dry and sprinkle every surface evenly with kosher salt This step unlocks the juiciness focus on covering all sides for even seasoning

Grilling the Steak Two Methods:

For a gas grill or charcoal grill set up for two heat zones with one side hotter than the other Make sure your grates are clean and well oiled Place the steak over medium low heat with the lid closed Cook slowly flipping halfway through so the heat reaches the center When a thermometer reads about one hundred and fifteen degrees in the thickest part move the steak to the hottest side for a final quick char Flip again and grill until you reach one hundred and thirty degrees for medium rare Transfer to a cutting board cover loosely with foil and let it rest for at least five minutes so the juices settle

For the Oven and Skillet Approach:

Preheat your oven to two hundred fifty degrees Insert a probe thermometer into the thickest section of steak put it on a wire rack over a tray and roast until the temperature is just shy of your goal Rest tented with foil for ten minutes While the steak rests heat oil in a cast iron skillet over high Get the pan just shy of smoking then sear both sides of steak until a deep brown crust forms and your thermometer hits one hundred and thirty degrees Rest one last time before slicing

Make the Suya Spiced Butter:

Use a spice grinder to pulse peanuts and bouillon until you have a fine crumb Transfer to a small heatproof bowl Add cayenne garlic powder onion powder smoked paprika ginger powder and a pinch of salt Save one teaspoon of the blend for your salad dressing In a small saucepan melt the butter over medium until it starts to brown and smells nutty Pour it right over the spices and whisk Your butter will thicken as it cools

Grill the Red Onion for Salad:

Preheat a cast iron skillet over medium high Drizzle onion rings with oil and season with salt Grill each side until you see char marks and the onion softens Plan for twelve to fourteen minutes Let cool and slice into smaller pieces

Toss the Salad:

In a bowl combine fresh lime juice the rest of your oil the reserved suya spice mix and salt Whisk well Add halved cherry tomatoes sliced cucumbers cilantro and the grilled onions Toss to coat everything evenly with the dressing

Slice and Serve:

Cut the cowboy steak against the grain into thick juicy slices Serve right away topped with spoonfuls of the spiced butter and a heap of the crisp fresh salad

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My absolute favorite part is spooning the melted suya butter over the steak as it sizzles My little nephew calls it happy steak sauce A family barbecue where my brother grilled this under a big oak tree is a memory I always hold close

Storage Tips

Leftover steak slices keep well in an airtight container in the fridge for up to three days Reheat gently to avoid overcooking The butter firms up in the fridge and can also be used on vegetables To refresh the salad add more lime juice and fresh veggies just before serving

Ingredient Substitutions

No cowboy steak Choose a thick bone in ribeye for similar results Allergic to peanuts swap with roasted cashews or just use extra butter For a milder version use smoked paprika in place of some cayenne Red onions can be subbed with sweet white onions in a pinch

Serving Suggestions

Serve this steak with grilled potatoes corn on the cob or a crusty baguette The salad is so zesty it could double as a topping on tacos Leftover steak slices are amazing in sandwiches or over mixed greens for lunch

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Cultural and Historical Context

Cowboy steak is a classic American cut known for its rib bone handle and show stopping size The suya spice mix is deeply rooted in Nigerian street food where skewers are coated in nutty spicy blends Pairing the two is a fun global twist that honors both traditions

Recipe FAQs

→ How do I achieve a perfect crust on cowboy steak?

Sear the steak over high heat after roasting or slow grilling. Preheating the grill or skillet and patting the steak dry both help create an even, flavorful crust.

→ What’s the best way to rest the steak?

After cooking, tent the steak loosely with foil and rest for 5–10 minutes. This redistributes juices for optimal tenderness.

→ Can I make the suya spiced butter ahead of time?

Yes, you can prepare the spiced butter in advance and chill it until ready to use. Allow it to soften before serving for easy spreading.

→ What’s the key to flavor in the onion salad?

Grilling the onions develops sweetness and char, while a quick lime vinaigrette with reserved spice mix and fresh herbs adds zest and complexity.

→ Is this dish suitable for indoor cooking?

Absolutely! You can roast the steak and use a cast-iron skillet for both the steak sear and grilling the onions on the stovetop.