![Bone-in Ribeye (Cowboy Steak) | BMS 6-7 Wagyu - Meat N' Bone](http://meatnbone.com/cdn/shop/products/bone-in-ribeye-cowboy-steak-or-bms-6-7-wagyu-meat-n-bone-1.jpg?v=1696506945&width=180 180w, //meatnbone.com/cdn/shop/products/bone-in-ribeye-cowboy-steak-or-bms-6-7-wagyu-meat-n-bone-1.jpg?v=1696506945&width=320 320w, //meatnbone.com/cdn/shop/products/bone-in-ribeye-cowboy-steak-or-bms-6-7-wagyu-meat-n-bone-1.jpg?v=1696506945&width=540 540w, //meatnbone.com/cdn/shop/products/bone-in-ribeye-cowboy-steak-or-bms-6-7-wagyu-meat-n-bone-1.jpg?v=1696506945&width=720 720w, //meatnbone.com/cdn/shop/products/bone-in-ribeye-cowboy-steak-or-bms-6-7-wagyu-meat-n-bone-1.jpg?v=1696506945&width=900 900w, //meatnbone.com/cdn/shop/products/bone-in-ribeye-cowboy-steak-or-bms-6-7-wagyu-meat-n-bone-1.jpg?v=1696506945&width=1080 1080w, //meatnbone.com/cdn/shop/products/bone-in-ribeye-cowboy-steak-or-bms-6-7-wagyu-meat-n-bone-1.jpg?v=1696506945&width=1296 1296w, //meatnbone.com/cdn/shop/products/bone-in-ribeye-cowboy-steak-or-bms-6-7-wagyu-meat-n-bone-1.jpg?v=1696506945&width=1512 1512w, //meatnbone.com/cdn/shop/products/bone-in-ribeye-cowboy-steak-or-bms-6-7-wagyu-meat-n-bone-1.jpg?v=1696506945&width=1728 1728w, //meatnbone.com/cdn/shop/products/bone-in-ribeye-cowboy-steak-or-bms-6-7-wagyu-meat-n-bone-1.jpg?v=1696506945&width=1944 1944w, //meatnbone.com/cdn/shop/products/bone-in-ribeye-cowboy-steak-or-bms-6-7-wagyu-meat-n-bone-1.jpg?v=1696506945&width=2048 2048w)
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Bone-in Ribeye (Cowboy Steak) | BMS 6-7 Wagyu
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Learn about how we label beef and Beef Grading Standards
This is as great middle point to experience Wagyu without paying an exorbitant price.
Like all of our steaks, they come vacuum sealed and have been hand-cut by our expert butchers.
Our Ribeyes are THICK, restaurant grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye. This Ribeye is a rare find and would be a very expensive steak to eat at a steakhouse.
Ribeyes are not very uniform in texture / flavor. They are easy to cook, but to master it... takes a bit of time.
Recommended Doneness: Medium-Rare, 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.
Best Cooked: Medium-Rare, Medium, Medium-Well
Suggested Reads on cooking Ribeye:
How To Cook Perfect Steak on the Stovetop in 3 Steps (Via thekitchn)