Braaied Cowboy Steak With Green Salad Is The Easy, Flavoursome Recipe You’ve Been Looking For

by | Apr 16, 2024 | Recipes

As the temperature decreases, your craving for comforting, heart meals seems to only increase. And sometimes you just feel like a juicy steak. This cowboy steak recipe with satisfy all your cravings and makes a great meal prep lunch option if you’re just cooking for one.

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What Is A Cowboy Steak?

raw cowboy steak on stone background, prime rib eye on bone, top view
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Côte de Bœuf, Cowboy Steak, Rib steak, Ribeye or Wingrib cut… There are many names for this delicious cut of meat. According to The Fat Butcher, Côte de Bœuf translates to “cut of beef” or “cut of the cow”. It is also arguably one of the most flavoursome cuts you can get.

“It boasts intense marbling and is also the closest muscle to the heart of the cow. This means that it enjoys a consistent supply of oxygenated blood, allowing for rich flavour at the right maturation. The Ribeye is cut from the rib section of the cow, located between the front quarters and the midriff of the animal,” says The Fat Butcher.

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Braaied Cowboy Steak Recipe With Green Salad

“A grass-fed côte de boeuf (rib steak with bone attached, also called a “cowboy steak”) has the perfect ratio of fat to meat, which makes it ideal for braaiing,” says Jackie Cameron, chef and owner of Jackie Cameron School of Food & Wine.

Braaied Cowboy Steak With Green Salad

Braaied Cowboy Steak With Green Salad

Jackie Cameron
A grass-fed côte de boeuf (rib steak with bone attached, also called a “cowboy steak”) has the perfect ratio of fat to meat, which makes it ideal for braaiing. This recipe will be a firm load shedding favourite.
Per 402g serving: 2 633kJ, 37g fat (17g sat), 2g carbs, 370mg sodium, 1g fibre, 67g protein
Prep Time 10 minutes
Cook Time 20 minutes
Course Main Course, Salad
Cuisine French, South African
Servings 4 people
Calories 630 kcal


  • 2x 650 gram Côte de boeuf
  • Salt and pepper
  • 50 grams Salted butter
  • 1-2 Tbsp Lemon juice, freshly squeezed
  • 1 cup Canola oil
  • 20 Sage leaves
  • 1 Tbsp 1 tbsp capers
  • 4 handfuls Salad leaves


  • Braai steaks for about 10 minutes, turning every two minutes, until medium-rare. Remove steaks, season and allow to rest for seven minutes while you make the salad.
  • Add the butter to a cold pan and bring it up to medium heat. Cook until the colour is slightly brown and it starts to give off salty, nutty aromas. Add lemon juice immediately, then move the pan off the heat. Season and allow butter to cool, without getting cold.
  • Heat oil in a pot over medium heat and add the sage leaves. When the leaves are a vibrant bright green and have stopped sizzling they are ready to be removed. Drain on paper towel.
  • Fry the capers in the sage oil over a medium-low heat until there are no more little bubbles forming around them − this means all the moisture has been released and they will stay crisp. Blot on paper towel.
  • Place the salad leaves in a bowl and toss with the lemon-butter dressing; sprinkle over the sage leaves and capers. Slice the steak and divide among four plates, with the salad and serve.
Keyword beef, braai, comfort food, dinner, Easy Meals, Healthy Recipes, high-protein, low-carb, Steak

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