USDA Choice cowboy steak in pan |Choice
USDA Choice cowboy steak in pan |Choice
USDA Choice Ribeye Steak in pan |Choice
USDA Prime Ribeye Steak on plate |Prime
USDA Prime Cowboy steak on plate |Prime
Cooked cowboy steak on plate with potatoes |lifestyle

Cowboy Steak

Double R Ranch

$77.00 $85.00

The cowboy steak is a bone-in ribeye that’s big in size and flavor. This ribeye has a split personality – it’s a giant steak on the grill or a petite bone-in prime rib when roasted in the oven. Average weight is 2 lbs.

Grade:
Beef Grading

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Cut by Master Butchers

Cut by Master Butchers

Wet-Aged For 21+ Days

Wet-Aged For 21+ Days

Namesake Brand

Namesake Brand

Details

Cooking Tips

Beef Grading

The Double R Ranch cowboy steak is a giant of a ribeye to make you feel like you're home on the range. We've left the rib bone in place so this cowboy steak will look monumental on the grill or on a serving platter. At an average weight of two pounds, this is a bone-in ribeye large enough to serve two or more. The rib bone is Frenched, or cleaned, which makes for a spectacular plate appearance. Our Double R Ranch steaks are grass fed, grain finished and showcase the delicious difference and consistent quality of our Northwest grown beef, some of the best steaks for sale online. 

Average weight: 2 lbs. 

This is a natural product and actual weight can vary by +/- .25 lbs. 

The cowboy steak contains an abundant amount of marbling, so it’s best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.  

The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear on a hot grill or a cast iron skillet creates a flavorful, savory crust. 

Ribeye steaks, like the cowboy, are a favorite for grilling, but the high level of marbling will cause flare-ups. A two-zone cooking set-up (a direct heat side with all the charcoal and an indirect heat side with no charcoal) allows you to move the steaks to control unwanted flames. 

If using a gas grill, it’s easy to set-up two zones. Just turn on a burner on one side and leave the other one off.  

The two top USDA grades are Prime and Choice, which have the highest levels of marbling.   

USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade. 

USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value. 

 

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

RANCHING

CATTLE FEEDING

BEEF PROCESSING

beef-diagram

Rib

This primal is located under the front section of the backbone between the chuck and loin. The muscles are used primarily for support. The rib primal produces intensely marbled cuts like ribeye steaks and prime rib roasts.   

Three major muscles are included in the rib primal. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the cut is sourced, and the spinalis dorsi, also called the cap of ribeye or deckle. 

Frequently Asked Questions

Cowboy steak vs. tomahawk

A cowboy steak is a bone-in ribeye steak that features a short length of rib bone that’s been cleaned of meat and fat and exposed for presentation purposes in a process called “Frenching.” The tomahawk steak is also a bone-in ribeye steak. However, the Frenched rib bone on a tomahawk is significantly longer than a cowboy steak.

Where does ribeye come from?

Ribeye is cut from the rib primal which covers ribs six through twelve and is located between the chuck and the loin primals. This section has a high amount of natural marbling which is key to the flavor and juiciness of a cut. Looking for more tips? Our steak cooking guide has great tips on how to cook ribeye steak .

Is prime rib the same as a ribeye?

Prime rib and ribeye come from the same rib primal and share the same flavor, juiciness and tender profile. However, ribeye steaks have been further processed into steaks. 

How to cook ribeye steak

For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.

Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. Learn how to cook any steak perfectly.

What is the difference between USDA Choice and Prime beef?

The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Choice and Prime, respectively.

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