Bone-In Cowboy Ribeye Steak

This is the ribeye we cut when we want the fullest expression of the animal.

The bone-in ribeye, often called a cowboy ribeye, is thick, richly marbled, and built for high heat. Leaving the rib bone intact protects the meat as it cooks and adds depth to the finished steak. The result is a ribeye that stays juicy, sears hard, and carries flavor all the way to the center.

These steaks are cut from cattle raised on open pasture and handled calmly from start to finish. Consistent feeding, steady growth, and proper timing matter more than marketing language. Those decisions show up here in the texture of the meat and the way it cooks.

Each cowboy ribeye is hand-cut thick and wet aged to improve tenderness without softening the structure of the steak. This cut is meant to be substantial. It holds heat well, cooks evenly, and rests cleanly. It shines on a hot grill or in cast iron and performs best when cooked medium rare to medium.

This is not an everyday steak for most people. It is the one you cook when the fire is right and you want a ribeye that does not need help. Salt is enough. Let the fat render. Let the bone do its work.

What to expect
• Heavy marbling for rich, beef-forward flavor
• Bone-in cut for insulation and depth
• Thick portion for controlled cooking
• Excellent performance on grill or cast iron

Cooking notes
High heat. Simple seasoning. Give it time to rest before slicing.

This is a serious steak. Cut with intention. Raised the same way.