Grassfed Beef Cowboy Ribeye (Bone In)

This 2+" thick cut, bone-in cowboy ribeye is a grillers dream. 100% grass fed and finished, well marbled and full of flavor. These big, bone-in beauties average 40oz.

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Recipe

Grilled Cowboy Ribeye Steak

Ingredients:

• 2 Cowboy ribeye steaks (bone-in, about 2 lbs each)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• Salt and black pepper to taste
• 1 tablespoon smoked paprika
• 1 tablespoon Worcestershire sauce

Instructions:

Prepare the Steaks:
Take the Cowboy ribeye steaks out of the refrigerator and let them come to room temperature for about 30 minutes. Pat them dry with paper towels.

Marinate with Seasonings:
In a bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, smoked paprika, Worcestershire sauce, salt, and black pepper to create a marinade.

Coat the Steaks:
Brush the ribeye steaks with the marinade, ensuring they are well-coated on both sides. Let them marinate for at least 30 minutes.

Preheat the Grill:
Preheat your grill to medium-high heat.

Grill the Steaks:
Place the marinated Cowboy ribeye steaks on the preheated grill. Grill for approximately 5-7 minutes on each side for medium-rare, adjusting time for your preferred doneness.

Rest the Steaks:
Once done, remove the steaks from the grill and let them rest on a cutting board for about 10 minutes. This allows the juices to redistribute, ensuring a juicy steak.

Slice and Serve:
Slice the Cowboy ribeye steaks against the bone into thick, flavorful slices.

Optional Garnish:
Garnish with additional fresh herbs for a burst of freshness.
Enjoy the Grilled Cowboy Ribeye:

Serve these grilled Cowboy ribeye steaks with your favorite side dishes or enjoy them on their own for a hearty and delicious meal.

History

Cowboy Ribeye 

The Cowboy Ribeye, also known as the tomahawk ribeye or cowboy steak, is a large, bone-in ribeye steak known for its impressive size and rich marbling. Cut from the rib primal of the cow, specifically from the rib section with the bone left intact, the Cowboy Ribeye offers a generous portion of tender, flavorful meat.

Originally popularized in the United States, particularly in regions with strong barbecue traditions like Texas, the Cowboy Ribeye became a symbol of hearty, indulgent dining. Its association with cowboy culture and rugged outdoor cooking further enhanced its allure, earning it the moniker "cowboy steak."

In recent years, the Cowboy Ribeye has gained international recognition, becoming a favorite choice on menus of upscale steakhouses and gourmet restaurants around the world. Its dramatic presentation, with the long bone resembling a tomahawk handle, adds to its appeal as a centerpiece dish fit for special occasions and celebrations.

Today, the Cowboy Ribeye continues to enjoy widespread popularity, revered for its exceptional flavor, tenderness, and impressive appearance.