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Grilled cowboy ribeye steak with glossy Worcestershire glaze on black cast iron plate with fresh herbs

Cowboy Ribeye with Worcestershire Glaze

Cowboy ribeye coated in a Worcestershire mud rub, seared over high heat on a 2-zone grill, finished indirect to your target temp, and glazed with a bold reduced Worcestershire sauce.
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Prep Time 10 minutes
Cook Time 35 minutes
Rub Rest + Steak Rest 45 minutes
Total Time 45 minutes
Servings: 3 people
Course: Main Course
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

Steak & Mud Rub
  • 1 cowboy ribeye 2.5-3 lbs, about 2 inches thick
  • 3 tbsp Worcestershire sauce
  • 2 tbsp olive oil
  • 2 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1.5 tsp coarse black pepper
Worcestershire Glaze
  • 1 bottle Worcestershire sauce reduced by half

Equipment

  • Grill (charcoal or gas, 2-zone setup)
  • Instant-Read Thermometer
  • Small saucepan (for glaze)

Method
 

  1. Mix Worcestershire sauce, olive oil, garlic powder, smoked paprika, salt, and pepper into a thick mud rub. Slather heavily on all sides of the cowboy ribeye. Rest at room temp 30-45 minutes.
  2. Set up grill for 2-zone heat (one side high, one side indirect). Pour a bottle of Worcestershire into a pan and simmer on low-medium until reduced by half into a glossy glaze.
  3. Sear steak over high heat 2-3 minutes per side. Sear fat cap 30-60 seconds. Brush reduced glaze on during the final minute of searing.
  4. Move to indirect side. Close lid. Cook to target internal temp (125-130°F for medium-rare). Pull 5°F below target for carryover.
  5. Rest 10 minutes. Drizzle glaze over top. Slice off bone, cut against the grain, and hit slices with more glaze.

Notes

Glaze on the sear: Brush reduced Worcestershire on during the final minute of searing for a caramelized, sticky crust.
2-zone is essential: A 2-inch thick cowboy ribeye can't cook properly over a single heat zone. Sear over high, finish over indirect.
Three layers of Worcestershire: Mud rub, caramelized glaze during sear, fresh drizzle after rest. Each layer builds depth.
Rest 10 minutes minimum: A steak this size holds significant residual heat. Cutting early loses juice to the board.

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