Monster Cowboy Steak

We would wager to say that the Ribeye is the most popular steak in America, commonly served at top restaurants. This one, in particular, is a MONSTER—a Cowboy Steak, a bone-in Ribeye that delivers unmatched flavor and presentation.

Our Ribeyes are THICK, restaurant-grade steaks, and this 2–2.5 lb cut takes it to the next level. These cuts are significantly larger, thicker, and more impressive than your average supermarket ribeye and than our average Cowboys which are 22oz (1.26 lbs), making them perfect for sharing or enjoying as a centerpiece meal.

Ribeyes are not very uniform in texture or flavor. They are easy to cook, but mastering the perfect Ribeye takes some time and finesse.

OUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS

Our USDA Prime RibEye is the pinnacle of Angus beef. Each steak boasts moderate marbling, Grade "A" maturity, and is sourced exclusively from select farms in the Midwest. These steaks are cut from steers with a RibEye area ranging from 10.0 to 16.0 square inches, ensuring thickness and superior quality. Our USDA Choice is whats considered "hig-choice" meaning, as good as a good choice steak can get. 

This is not your average Ribeye; it's not even your average Prime Ribeye.

Recommended Doneness: Medium-Rare, Medium, Medium-Well
Best Cooked: Grilled, pan-seared, or 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, with a circular chunk of meat encased in a thin layer of gristle near the bone. Ribeye, especially in Cowboy Steak form, is renowned for its excellent marbling, rich flavor, and tenderness across various cooking methods.

This item MIGHT be delivered frozen. 

Source: US MidWest

Grade: USDA PRIME (Black Angus Beef)