Cowboy Cut Ribeye
This showstopper will make you stop and say “yeehaw”! With natural marbling and an incredible fat cap, the Cowboy Cut Ribeye is as delicious as it is impressive. This 2-inch-thick steak is pasture-raised and dry aged with a frenched bone. Whether you sear, smoke, or sous vide, this cut is sure to impress.
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The Ribeye is located at the upper part of the back closer to the shoulder. This is where you’ll find some of the most tender meat imaginable as it comes from softer, less-worked muscle fibers in the center of the steer. Any piece of meat with the bone left in has a slightly deeper flavor than if the bone is removed.
With a cut this thick, we recommend the reverse sear cooking method. Pre-heat your oven to around 250°F. Season the steak generously with salt and pepper and place the seasoned steak on a wire rack set on top of a baking sheet. Cook until the internal temperature is about 20°F below your desired final temperature. This can take approximately 1-1.5 hours. Remove from the oven and let it rest.
While the steak is resting, preheat a cast-iron skillet or grill to high heat. Sear the steak on each side for about 1-2 minutes or until a brown crust forms. Let the steak rest again, then slice against the grain into thick slices and serve immediately and enjoy!