The magnificent cowboy ribeye commands attention from steak enthusiasts and casual diners alike. An impressive cut of meat with a long, exposed rib bone and generous marbling, it evokes the days of the American frontier. The cut combines this visual appeal with an unparalleled flavor, which has made it a favorite among steakhouse connoisseurs and home grillers.
A cowboy ribeye is essentially a bone-in ribeye steak cut in a distinctive way. The ribeye leaves 6-8 inches of rib bone exposed, creating a distinctive “handle” extending beyond the meat. The handle-like appearance of the bone has earned the cut the nickname “tomahawk steak.” Another distinctive feature is the thickness of the cut. Typically between 2 to 3 inches thick, these are hearty steaks for hearty appetites.
Flavor Profile of Cowboy Ribeye
Several features of the cowboy ribeye give it an exceptional taste that stands out from other cuts. First is the extensive marbling. The delicate streaks of intramuscular fat melt during cooking and imbue the steak with an intensely beefy flavor and tender texture. The bone also contributes to the flavor, imparting a subtle mineral note that complements the natural richness of the marbled beef well. Finally, the thickness of the cut provides plenty of room for a beautiful gradient of doneness. A properly prepared cowboy ribeye can have a perfectly charred exterior, slowly blending to a warm, red center.
Cowboy Ribeye vs. Regular Ribeye
The cowboy ribeye might technically be a ribeye, but this distinctive cut differs from a regular ribeye in various ways. The most obvious distinction is the extended bone presentation. This provides the steak with a striking and memorable appearance. However, the bone isn’t the only distinction between the two cuts.
A typical ribeye is cut much thinner than a cowboy ribeye. Rather than the meaty 2-3 inches of a cowboy, a regular ribeye is usually only 1 to 1.5 inches thick. This greater thickness and bone-in presentation means the cowboy ribeye requires much different cooking strategies than its regular counterpart. These characteristics require more time and attention while cooking to maintain even heat distribution and proper doneness throughout the steak.
This extra effort is rewarded well. The cowboy ribeye’s size allows it to retain more moisture during cooking so diners get a juicer steak. The bone also works well as a natural heat conductor, which helps the meat cook more evenly from the inside and further reduces the tendency of the steak to dry out. This makes it a little more forgiving despite the extra time and attention required.
Stop into The Rowdy Cowboy to try our cowboy ribeye
With a name like Rowdy Cowboy, we have to serve the finest cowboy ribeyes in town, and we take great pride in doing so. Each of our steaks is carefully selected and expertly prepared to give diners an unforgettable experience. Our chefs are well-versed in the unique characteristics of the cowboy ribeye and are able to extract all of the benefits the cut has to offer our patrons. To provide them with the best starting point, we rely on only the most trusted suppliers, ensuring each steak meets the exacting standards of marbling, texture, and flavor that this magnificent cut deserves.
Visit Rowdy Cowboy today to learn why our cowboy ribeye has become legendary among local steak enthusiasts. While you’re here, you’ll learn that our delicious food is only part of the experience. Between the Western ambiance, 73 TVs, 32 beers on tap, and the beautiful Rowdy Cowgirls bringing your food, you’ll find that The Rowdy Cowboy is a dining experience unlike any other.
Image Credit: Mikhaylovskiy // Shutterstock