If frozen, thaw the cowboy steak in the fridge for 2 days. Remove it from the vacuum packaging and thoroughly pat it dry.

Allow it to come to room temperature for about 1 hour. Generously season all sides with salt and pepper.

Preheat oven to 275-300 F.

Heat 1 tablespoon of cooking oil over medium-high heat in a large skillet. Sear the cowboy ribeye for about 2 minutes per side. Also sear it around the perimeter.

Place the steak onto the rack of a roasting pan placed onto a baking sheet. Cook it in the oven until your desired doneness. (About 45 minutes for rare and 125 F; 45-50 minutes for medium-rare at 135 F; 50-55 minutes for medium at 145 F.)

Pull out the steak and rest it for 10-15 minutes before serving.

Preheat the oven to 275-300 F.

Place the seasoned cowboy steak onto the rack of a roasting pan, placed over a baking sheet. Cook it until the internal temperature measured with digital themometer in the center of the steak registers about 110 F. Flip it once in the process.

Heat cooking oil and butter in a cast iron skillet over medium-high heat. Add the garlic and thyme, move around a bit. Add the steak and sear it on all sides, flipping every 30-60 seconds until the desired brownness and doneness are reached. Baste with the pan liquids.

Light one side burner of the grill and preheat it to 225-250 F.

Place the seasoned cowboy steak on the grate away from the direct heat and close the lid.

Indirectly grill flipping every 5-10 minutes, side to side and end to end, until the internal temperature reaches 125 F. In this manner all sides of the cut are nearer to the heat source at intervals, yet never directly over it.

Crank up the heat (you may want to turn on a second burner) to high. In the meantime temporarily remove the steak to a plate and cover it with foil to keep warm. When the grate is really hot place the steak directly over a hot burner to sear it. Flip it every 30-60 seconds for about 3-5 minutes until the desired level of browned crust forms and the temperature for your desired doneness is reached (135 F for medium-rare).

Remove from the heat and rest for 10-15 minutes before serving.

Light charcoals in chimney and when hot pour on one side of the grill, effectively creating dual heat zones. Close the grill and allow the internal grill temperature to reach the 225-250 F range.

Place the seasoned cowboy steak on the grate away from the direct heat so that it can cook gradually. Every five minutes or so open the grill and move it – rotate it 45 degrees, then flip it over and again rotate 45 degrees. Continue to indirectly grill in this manner until a meat themometer registers 100-110 F when inserted in the thickest part, away from bone.

Temporarily move the steak to a plate and cover it with foil to stay warm. Add about half a chimney of hot coals (start these in advance while the steak still has not reached 100 F).

Once the grate is really hot sear the ribeye directly over the charcoals, flipping every 30-60 seconds or so until desired bronwness and temperatures are reached.

Rest the steak for 10-15 minutes before slicing. 

Vacuum seal the seasoned cowboy steak.

Preheat a sous vide water bath in appropariately sized container to 120 F (for rare or medium-rare, 130 F for medium or higher).

Sous vide the steak for 2 to 3 hours until the preset temperature is reached. When ready to sear, remove vaccum bag, pat dry and season again (only lightly this time).

Sear on the grates of a hot grill over direct heat, flipping every 30-60 seconds until the desired level of browned crust is achieved and the internal temperature of desired doneness is registered. Alternatively, hard sear in a skillet with oil and butter as described under the reverse sear method.