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Bone-In Ribeye (Cowboy Steak) | USDA Prime
We would wager to say that the Ribeye is the most popular steak in America. Its most commonly served at restaurants.
Our Ribeyes are THICK, restaurant grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye.
Ribeyes are not very uniform in texture / flavor. They are easy to cook, but to master it... takes a bit of time.
OUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS
Our USDA Prime RibEye is the best Angus beef has to offer. This means you will always get beef with moderate marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our RibEyes are THICK, because we only work with steers with a RibEye area of 10.0 to 16.0 square inches.
This is not your average RibEye, it isnt even your average Prime Ribeye.
Recommended Doneness: Medium-Rate, Medium, Medium-Well
Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper.
Suggested Reads on cooking Bone-In Ribeye:
How to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)
Butter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)
The Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.
Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.
This item MIGHT be delivered frozen.
Source: US MidWest
Grade: USDA PRIME (Black Angus Beef)
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Rated 4 out of 5
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Thank you for a successful Christmas dinner!
Got two of those babies for our Christmas dinner. They were absolutely outstanding. I think I'll go for the even thicker cut, next time, but that's really a personal preference, because these were already 1.5 inch thick beauties.
Thawed in the fridge for 1.5 day, dry brined it, uncovered, in the fridge with kosher salt for 24 hours. Took em out one hour at room temp, then reversed seared at 275 for about half an hour, with a thermoworks dot probe in each of them. Finished them in a smoking hot cast iron pan, and butter basted them with fresh thyme and a lot of butter (more than you need), after the first flip.
The result was a widely smiling husband and a perfect Christmas dinner! Thank you thank you thank you. You guys never disappoint. ❤️
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Rated 5 out of 5
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Fantastic Cowboy Rib Eye!
This was an excellent cut of bone in rib eye steak as suggested by Luis! 4 minutes per side on a hot electric grill produced a medium rare, mouth watering , melt in your mouth steak that was enough for two people!
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Rated 5 out of 5
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Incredible!
What a delicious steak! Perfect marbling. Seasoned nicely and grilled on the Big Green Egg. This steak had incredible flavor. Not cheap but well worth it.
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Rated 5 out of 5
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