Beef - Cowboy Steak (Short Bone-in Ribeye) 32oz Prime Grade 40+ Days Aged Ontario Grass-Fed

The cowboy steak is a thick, bone-in ribeye steak, typically cut between 1 1/2 to 2 inches thick. The bone-in cut provides additional flavor and the thickness of the steak makes it a hearty and substantial meal.

To prepare a cowboy steak, start by seasoning it liberally with coarse salt and freshly cracked black pepper on both sides. Allow the steak to come to room temperature before cooking, which can take up to 30 minutes.

Preheat your grill or cast-iron skillet over high heat. Add a small amount of oil to the pan or grates to prevent sticking. Once the pan or grill is hot, place the steak on the cooking surface and cook for 3-4 minutes per side for a medium-rare steak.

Using tongs, flip the steak only once to develop a nice sear and crust on both sides. To check the doneness of the steak, use a meat thermometer inserted into the thickest part of the steak. For medium-rare, the internal temperature should be around 130°F.

Once the steak is cooked to your desired level of doneness, remove it from the heat and let it rest for a few minutes before slicing. This allows the juices to redistribute throughout the meat and results in a juicier and more flavorful steak.

To serve, slice the cowboy steak against the grain and drizzle with a little bit of olive oil or melted butter. It pairs well with a simple side salad or roasted vegetables and a glass of red wine. Enjoy the rich and beefy flavor of this classic steak cut.