The Classic Cowboy Steaks John Wayne Loved to Grill
John Wayne wasn’t just the face of American Westerns; he was also a man who understood the art of cowboy cooking. Away from the cameras, the Duke took pride in simple meals cooked over open flames, where smoke, fire, and meat came together without fuss.
Among his favorites was the cowboy steak: a bone-in ribeye big enough to match his towering presence. It wasn’t refined dining, but it carried the rugged charm of cattle country. For Wayne, the steak was both a meal and a ritual of the outdoors.
What makes these steaks iconic isn’t just the cut, but the method. A cast-iron skillet, a wood-fired grill, and a heavy hand with seasoning were all that was needed. It was less about culinary tricks and more about honesty on the plate.
Today, the cowboy steak stands as a reminder of a time when cooking was about bold flavors, fire, and a respect for the land. Let’s break down what made John Wayne’s approach timeless and how you can bring a taste of his cowboy spirit to your own grill.
The Cowboy Steak Tradition
Cowboy steaks trace their roots to ranch cooking, where cuts had to be hearty enough to feed men after a long day of work. John Wayne embraced this style not because it was fashionable, but because it fit his life philosophy: strong, simple, and straightforward.
These thick, bone-in ribeyes carry more than just flavor. They hold a sense of occasion. When Wayne cooked them, it was never rushed. It was about slowing down and letting the grill work its magic.
The Cut That Defines It
The cowboy steak is essentially a ribeye left with a long rib bone attached. This creates both a dramatic look and a juicier cook. Wayne was drawn to it because it cooked beautifully over open flame and looked like something out of the Old West.
A steak of this size demands patience. The bone helps insulate the meat, allowing it to stay tender even under high heat. It wasn’t just a meal—it was a performance for anyone lucky enough to share the table.
Why Wayne Chose It
For Wayne, food wasn’t about pretense. He preferred cuts that felt authentic. A cowboy steak wasn’t trimmed into neat portions; it was primal, unapologetic, and worthy of a man who built his legacy on grit.
In a way, this steak was an extension of his screen persona. Just like his films, it was larger than life, deeply American, and never overcomplicated.
Cooking Like the Duke
John Wayne’s grilling style wasn’t about gadgets or marinades. It was about fire, seasoning, and confidence. His cowboy steaks showcased how little you need when you start with a good cut of beef.
A hot fire and a heavy skillet or grate were his tools of choice. He believed in searing hard, locking in juices, and then letting the meat rest—techniques that still hold up today.
The Fire and the Skillet
Wayne often used wood fire when possible, which gave his steaks a smoky character. If not, a cast-iron skillet was the next best thing. The skillet’s even heat created that signature crust.
This method made sure every bite delivered the balance of charred exterior and tender inside. It was a way of cooking that didn’t just taste good—it carried the smell and sound of cowboy life.
Seasoning Kept Simple
Forget marinades or sauces. Wayne kept seasoning straightforward: salt, black pepper, maybe garlic. The idea was to let the meat itself do the talking.
That simplicity is part of why these steaks became so iconic. They weren’t about masking flavor; they were about amplifying what was already there.
Bringing It Home Today
You don’t have to live on a ranch to enjoy John Wayne’s favorite meal. Cowboy steaks are still available in butcher shops and grocery stores, and the cooking process hasn’t changed much.
Whether you’re firing up a backyard grill or a kitchen cast-iron, the same rules apply. High heat, patience, and bold simplicity will carry you through.
Choosing the Right Cut
Look for bone-in ribeyes with a thick cut and good marbling. The bone not only looks dramatic but also protects the meat during cooking.
If you want to channel Wayne, skip the fancy trimmings. Pick a steak that feels raw and rustic, the way he would have liked it.
Serving with Style
Wayne didn’t fuss with sides, but a baked potato, beans, or cornbread fits the spirit of the meal. Keep the spread hearty but unfussy.
The point isn’t perfection. It’s recreating that feeling of a meal enjoyed outdoors, with smoke in the air and laughter nearby.
A Legacy in Every Bite
John Wayne’s cowboy steaks weren’t just about taste—they embodied his approach to life. Strong, simple, and true to their roots.
Cooking one today is more than grilling a ribeye. It’s tapping into a tradition that blends food, history, and the cowboy way of living. For anyone who wants to bring a bit of the Duke’s spirit to the table, all it takes is fire, patience, and a good cut of beef.
