The cowboy ribeye steak is a feast for two at 2 inches thick
The frenched bone makes for an show-stopping presentation!
Ribeyes are flavorful enough that they don't need anything more than salt and course black pepper. Sear it on a very large cast iron (room for the bone) or grill it hot and fast. If grilling, wrap the bone in foil to preserve the look of it, otherwise it'll get a bit charred.
We recommend seasoning the steak and letting it come up to room temperature for 45 minutes before cooking over high-heat to desired internal temperature. This time allows the salt to draw moisture out of this thick steak, then absorb it again, bringing that seasoning into the meat, resulting in a juicy, flavorful finished product. Pat dry before cooking for the best sear.
Be sure to let steak rest for 10-15 minutes after cooking to let juices redistribute, and then slice against the grain and arrange around the bone for a stunning presentation.
2 inches thick, 1.5 lb avg weight
Recommended Cooking Methods:
1701 Grassfed Beef
- Grass fed & Grass finished
- Raised on Pasture
- Antibiotic and Hormone Free
- Hand cut locally in small batches
- Frozen & vacuum sealed to preserve freshness
