Cowboy Steak Guide: What Is It & How to Best Prepare
Cowboy Steak Guide: What Is It & How To Best Prepare
Saddle up for the ultimate ribeye experience with tips on how to cook and share an impressive American Wagyu Cowboy Steak.
What is a Cowboy Steak?
Cowboys are known to be rugged, hearty and more concerned with substance than appearances. A cowboy steak is similar — this bone-in ribeye is over 2" thick, weighs over 2.5 pounds and features a short length of exposed bone that’s been cleaned of meat and fat in a process called “Frenching.” It’s a close cousin to the American Wagyu Tomahawk, which differs only in its longer handle of bone.
Where is the Cowboy Steak Cut From?
Cowboy steaks are cut from the rib primal, the same origin as prime rib roasts. Located between the loin and chuck primals, the rib primal runs the length of ribs 6 through 12 along the animal’s back.
Three major muscles make up the cowboy steak:
- Longissimus dorsi, aka large center eye
- Complexus, a smaller side muscle that may not always be present, depending on where the steak is cut
- Spinalis dorsi, aka the cap of ribeye or deckle
Note that the cap of the ribeye is universally known as the single most flavorful and tender cut — which means a cowboy steak delivers an exceptional dining experience.
Cowboy Steak vs. Tomahawk Steak
The difference between a cowboy steak and a tomahawk steak is the length of the bone. A cowboy steak is simply a tomahawk where the bone has been “Frenched,” or shortened. Both steaks are considered to be bone-in ribeyes.
Given that both cuts are virtually the same, you can expect the same incredible taste. Some may prefer the longer bone of the tomahawk for a more dramatic presentation, while others enjoy the shortened handle of the cowboy steak for easier storage and serving.
Why Choose a Cowboy Steak for Your Special Occasion?
A cowboy steak is meant to be shared; you may have guessed that from its impressive size. Superior marbling sets American Wagyu beef apart with superior tenderness and rich, robust flavor. Many say a bone-in steak tastes better than a boneless cut, but that’s a matter of personal preference. The bone insulates the meat close to it from heat, leaving it with especially mouthwatering tenderness. We love a cowboy steak for special occasions because it's reliably juicy, tender and flavorful and because it looks as gorgeous as it tastes.
How to Cook an Impressive Cowboy Steak?
The cowboy steak is a thickly cut steak. The main idea is to slowly bring it to your desired temperature at lower heat, and then quickly sear the outside for the ultimate juicy flavor. Sous vide also works if you have the equipment.
How to Reverse Sear Cowboy Steak?
Similar to cooking a tomahawk steak, the steps for a perfect reverse seared cowboy steak are as follows:
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Heat your oven to 225°F.
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Season the steak liberally with kosher salt and place it on a wire rack set into a rimmed baking sheet. Place the whole thing into the oven.
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After about 30 minutes, check the steak’s temperature with a meat thermometer. While any thermometer will work, we recommend a fast-read digital option. Insert the probe halfway through the steak in the largest section of the ribeye, away from the bone. A medium rare to medium finish for the cowboy will yield the best texture and flavor. Every oven is different, so the time to get your cowboy steak to temp will vary. In general, this step takes approximately 45 minutes to an hour.
Medium rare - internal target temp: 120°F
Medium - internal target temp: 130°F -
When the steak reaches the ideal temperature, remove it from the oven, place it on a cutting board and tent it loosely with foil. Allow it to rest for at least 15 minutes or up to 45 minutes. Resting allows juices to be redistributed through the meat and continues the cooking process.
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When you’re ready to serve the steak, turn on the broiler of your oven. Place the steak underneath the hot broiler — then stay close! This will happen fast, and you don’t want to burn this steak. The broiler will crisp and brown the steak’s outer layer. When it looks good to you, flip the cowboy and repeat on the other side.
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Remove the steak from the oven and serve immediately.
How to Grill a Cowboy Steak
The outdoors creates the perfect vibe for cooking a cowboy steak, and the grill is our favorite place to be. Get your two-zone grill fired up and follow these simple steps for a perfectly grilled cowboy steak:
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Set up two zones in your grill: a hot side with all the charcoal and a cool side.
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Season the steak liberally with kosher salt and place it on the cool side of the grill.
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To cook the steak evenly, flip it every 5 minutes and rotate it around the cool zone with each flip to minimize any cool or hot spots on your grill. After about 20 minutes, check the steak’s temperature with a meat thermometer, using the same guidelines as in the Reverse Sear Method above. In general, this step takes approximately 30 to 45 minutes.
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When the cowboy steak reaches your ideal temperature, remove it from the grill, place it on a cutting board, tent it loosely with foil and allow it to rest for at least 15 minutes.
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When you’re ready to serve the steak, place the cowboy on the hot side of the grill, which should be set to maximum heat. Sear for 1 to 2 minutes, then flip. As soon as the steak has a nice brown crust, remove it from the grill.
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Take your steak to the table and serve immediately.
How to Slice and Serve a Cowboy Steak
You’re likely sharing your cowboy steak with friends or family. Wow your dinner party audience by slicing it at the table:
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Using a sharp knife, separate the meat from the bone.
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Always slice against the grain of the meat — perpendicular to the natural direction of the muscle fibers — for the most tender bite.
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Remove the tender outer cap section and slice into thick pieces so everyone gets a taste of this prized delicacy. Then, slice the center eye and dust all the pieces with flakey sea salt for a final flourish.
Our Favorite Cowboy Steak Recipes
Any of our incredible tomahawk steak recipes will work with cooking a cowboy steak, but we also have some especially rustic recipes for any cowboys looking for their next meal.
Here are some of our amazing recipes for cowboy steak:
Reverse Seared Cowboy Steak with Lemon Basil Salsa Verde
Chef Mandy Tanner walks you through the reverse sear and adds a bright and herbaceous final touch with a Lemon Basil Salsa Verde that pairs beautifully with the deep rich flavor of American Wagyu beef. A perfect way to enjoy a cowboy or tomahawk ribeye! > Learn More.
Grilled Cowboy Steak with Blistered Corn and Cherry Tomato Salad
Few cuts of meat are as impressive as a cowboy steak, so it should always be the star of the show. To serve on the side, we have a unique and memorable salad made with cherry tomatoes and corn. Both pick up a delicious smokiness and char from the grill and are brightened combined with brightly flavored lemon vinaigrette, chunks of feta cheese and a generous sprinkling of fresh basil and mint. > Learn More.
Grilled Cowboy Steak and Heirloom Tomato & Burrata Salad
Tomato and Burrata are a classic summer dish. Turn this delicious combination into a complete meal with a perfectly grilled Cowboy steak from Snake River Farm. The large bone-in ribeye looks beautiful on a platter and is large enough to serve 2 to 4 of your favorite people. > Learn More.
American Wagyu Cowboy Steak from Snake River Farms
Snake River Farms is home to real cowboys who take great pride in the cattle they help raise. We’ve perfected our line of American Wagyu cattle to deliver intensely marbled beef and a legendary, luxurious taste.
Make your next cowboy steak a wagyu with Snake River Farms American Wagyu beef delivered straight to your door.
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