When our acclaimed Prime Cowboy Steak just won't do. Our American Wagyu Gold Grade Cowboy Steak is a cut-above. Weighing in at over two pounds, this frenched bone-in bully of a ribeye is large enough to serve two comfortably. Graded on the Japanese Beef Marbling Scale (BMS) at 9+, it's the highest level of marbling available from Snake River Farms.
The full-bodied and velvety-rich flavor of American Wagyu ribeye along with this bone-in cowboy steak's signature "Frenched" or exposed rib, makes for an impressive presentation for nearly any special occasion.
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When you want steak have steak
So delicious so tender. I consider myself a steak snob. This by far the absolute best I've ever had. Would definitely recommend.
Posted 10/15/2019 by Carnavoir 71
This thing was a beast, in both size and taste! It was 3.5lbs and the size of my child’s head. I baked it in the oven at 275 until the internal temp was 120 and then moved it over to the grill to get a nice seat on it. This was the best steak I’ve ever had!! I shared it with my wife and there was nothing left over. My only disappointment is that I’m still not eating it right now.
Posted 10/11/2019 by Matt
Dry brined with salt for a few days. Then did a reverse sear starting with my pellet grill and finishing right over a chimney starter filled with charcoal. Got some good tips from Kenji of Serious Eats and Meathead. Delicious! Highly recommend!
Posted 9/25/2019 by Pete
SRF Team : Hi Pete, thank you for sharing your tips and technique with us! We are so happy you enjoyed this steak!
Life of the party
This steak was great and nothing but impressive for my guests and I. I was expecting a 2.25 pound Gold Cowboy Ribeye so I invited over 3 guests. Well, I received a 3.1 pounder and could have fed 6 guests! Extremely happy with the entire experience.
Posted 9/10/2019 by Colt
Cowboys had it right
This cowboy steak was flavorful , juicy and almost melt in the mouth yummy. I reverse seared it after dry brining with sea salt overnight uncovered in the fridge, light salt/pepper/Oncho Chile rub and cooked over Fogo charcoal. My recommendation is to not heavily season this steak - it has a ton of natural flavor and a good charcoal cook makes a delicious steak big enough for two with leftovers in our house
Posted 9/3/2019 by Pops