guide to beef cuts

beef cowboy steaks


beef cowboy steak
beef ribs section

Cowboy steaks (aka Cowboy Ribeye Steaks, Bone-In Ribeye Steaks) are a more impressive version of a classic steakhouse favorite. Compared to a standard ribeye steak, these are larger, containing more meat beyond the eye, and a frenched (cleaned of meat & fat) portion of bone protruding from one end.

Ribeye steaks aren’t quite as tender as the tenderloin steak or strip steak, but offer more flavor in compensation. They can be cooked as you would other high end steaks – though their higher fat content can lead to flare ups on the grill, so take care not to char them.

Cowboy steaks are cut from the whole bone-in ribeye. Boneless ribeye steaks are also available.

Applications: Sear, Broil, Grill, Roast, Pan Roast or Sous Vide.



fat content

Related Cut Guides:

suggested dishes:

Grass-Fed Ribeye Steaks with Chocolate Porter Sauce

Sous Vide Grass-Fed Ribeye Steak

Southwestern Chile Rub

Porcini Mushroom Rub

Five Spice & Tea Rub