Cowboy Steak

Full product description

The cowboy steak is a thick-cut, bone-in ribeye with the rib bone trimmed (frenched) for a striking, steakhouse look. Expect buttery marbling, a deep beefy flavour and a rich crust when it hits a ripping-hot pan or BBQ. Thicker than a standard ribeye, it’s ideal for a sear-and-finish method: brown hard, then finish gently to your preferred doneness. Perfect for sharing or for one very hungry steak lover.

Why you’ll love it

• Bone-in ribeye with generous marbling for maximum juiciness

• Thick-cut for a dramatic presentation and easier temperature control

• Sears brilliantly in a pan or on the BBQ

• Showpiece steak that carves beautifully after a proper rest

Cut details

• From the rib (ribeye/scotch fillet) with a short, frenched bone

• Typically thicker than standard ribeye (weight varies by steak)

• Fresh, never previously frozen (unless stated on pack)

How to cook (quick guide)

1. Bring to room temp, pat dry. Season generously with salt & pepper.

2. Pan + oven (reliable for thick cuts):

   • Sear in a very hot pan 2–3 mins per large face until deeply browned; sear the fat edge too.

   • Transfer to 180°C (fan 160°C) for 5–12 mins, depending on thickness.

3. Reverse sear (extra even):

   • Oven at 120–140°C (fan 100–120°C) until the centre is ~45–48°C, then hard sear 60–90 seconds per side.

4. BBQ:

   • Sear over high heat 2–3 mins per side, then move to indirect heat to finish. Lid on.

5. Centre temps (guide): Rare ~50°C, Med-rare ~55°C, Medium 60–63°C, Med-well 68–70°C.

6. Rest 8–10 mins, then carve off the bone and slice.

Serving ideas

• Peppercorn sauce with fries and watercress

• Garlic–herb butter and roast mushrooms

• Chimichurri with grilled asparagus

• Red wine jus with truffle mash

Storage & handling

• Keep refrigerated below 5°C

• Once opened, cook within 1 day

• Suitable for home freezing on the day of purchase; defrost in the fridge and use within 24 hours

• Do not refreeze once defrosted

FAQs

Cowboy vs tomahawk—what’s the difference?
Both are bone-in ribeye; the tomahawk has an extra-long bone “handle”, while the cowboy has a shorter, frenched bone.

Is it boneless?
No—bone-in for extra flavour and presentation.

Do I need to marinate it?
Not necessary. Salt, pepper and high heat are all you need. A quick herb–garlic butter baste is a winner.

Can one steak serve two?
Often, yes—these are thick-cut and great for sharing. Slice after resting.