Beef · Rib
Cowboy Steak
A thick, bone-in ribeye with a short trimmed rib bone attached. Big, juicy, and made for the grill.
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| Animal | Beef |
|---|---|
| Section | Rib |
| Bone | Bone-in |
| Tenderness | Very tender |
| Also called | bone-in ribeye, cowboy ribeye, cowboy cut |
Best ways to cook it
- Grill
- Pan-sear
- Roast
About this cut
What it is and how to use it
A cowboy steak is a thick bone-in ribeye, usually cut one and a half to two inches thick, with a few inches of rib bone left on. It has all the marbling and richness of a ribeye, plus extra flavor from cooking beside the bone. Because it is thick, it does well with a reverse sear: cooked slowly first, then finished with a hot sear.
Cook’s tipCook thick steaks gently first and sear at the end. Take them to at least 145°F, rest three minutes, then carve away from the bone and slice.
Read morePremium Steak Cuts: Ribeye, Strip, Filet & More12 Beef Cuts & the Best Way to Cook EachBeef Cuts Chart: 9 Primals & How to Cook Each
Want it cut this way?We cut to your specification. Choose it on your cut sheet, or call 252-885-1892 and tell us how you want it.
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Visit Flowers Slaughterhouse in Sims, NC
5154 St. Rose Church Rd
Sims, NC 27880
| Mon–Fri | 7 AM – 5 PM |
| Saturday | 7 AM – 12 PM |
| Sunday | Closed |
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