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 all-natural Black Angus with no added hormones or antibiotics, hand cut in the butcher shop on our ranch. 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 a minimum of 30 days 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 cooked medium rare to medium.

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

What's in the pack

• Bone-in cowboy ribeye, hand cut thick
• Three sizes: 18 to 22 oz, 35 to 39 oz, or 40 to 45 oz
• Sold as 1, 2, 4, or 8 steaks in each size
• Grass fed, grain finished, all-natural Black Angus
• No antibiotics, no added hormones
• Wet-aged a minimum of 30 days
• Vacuum sealed and shipped frozen
• Servings: the 18 to 22 oz serves 1 to 2, the 35 to 39 oz serves 2 to 3, the 40 to 45 oz serves 3 to 4

Cooking notes

High heat. Simple seasoning. For the 18 to 22 oz, grill or sear about 6 to 7 minutes per side to 130 degrees for medium rare. For the two larger sizes, a reverse sear keeps the center even: bring the steak up slowly over indirect heat, then finish with a hard sear. Give it a real rest, 10 minutes, before slicing. Salt is enough. Let the fat render. Let the bone do its work.

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

The Wellborn 2R standard

Cut in our own butcher shop on the ranch. All natural, 100% USA beef, grass fed and grain finished, with no antibiotics and no added hormones. Orders ship from the ranch in Henrietta, frozen and vacuum sealed in insulated packaging.

FAQs

What is the difference between a cowboy ribeye and a tomahawk?

The meat is the same ribeye. The difference is the bone: a cowboy ribeye's bone is trimmed shorter, while a tomahawk keeps the full long rib bone for presentation. Choose the cowboy for the grill you have, the tomahawk for the table you want to impress.

Which size should I choose?

The 18 to 22 oz is a big steak for one or a share for two. The 35 to 39 and 40 to 45 oz sizes are share steaks, cut for two to four people at the table.

Why bone-in?

The bone insulates the meat next to it, so that section cooks a touch slower and stays juicier, and it gives a thick steak structure for an even sear. It also makes a fine handle.

How does it ship, and how do I store it?

It ships frozen in insulated packaging and keeps in your freezer until the day before you cook it. Shipping is free on orders of $249 or more, and on orders of $149.99 or more in Texas and Oklahoma.