A giant of a ribeye that will make you feel like you're home on the range. We've left the rib bone in place so this Cowboy steak will look monumental on the grill or on a serving platter. This is a huge ribeye with a split personality - serve as a steak or roast for a prime rib for two.
Here’s a spectacular steak that will steal the show at your next backyard barbecue! Our Cowboy Steak is a bone-in prime ribeye large enough to serve two. This rib steak is graded USDA Prime so it features the highest level of marbling available for rich, full-bodied flavor. The rib bone is “frenched” which makes for a spectacular plate appearance. Whether it's a grilled steak for two or any other special occasion, this plus-sized Prime steak is perfect for anytime you want to go big. Treat yourself and purchase Prime steaks online.
This steak is a natural product and the weight can vary by +/- .25 pounds.
"...Hands down, Double R Ranch is the best beef in the country." ~ Eric Hellner, Executive Chef, The Metropolitan Grill, Seattle, WA
Beef Grading 101
This steak is USDA Prime, the highest level of marbling recognized by the USDA.
Beef sold in the U.S. is graded by the United States Department of Agriculture (USDA). There are eight total grades and the top grade is USDA Prime.
Only about 4 to 5% of all beef graded in the U.S. has marbling to grade at this level. You can sometimes find USDA Prime at local butchers and higher-end grocery stores, but most of it goes to high end steakhouses and restaurants. Prime beef has excellent flavor and tenderness.
Marbling, or intramuscular fat, is the most important factor used to grade beef in the U.S. and around the world. This is determined by a visual inspection of the amount and distribution of intramuscular fat between the 12th and 13th rib. Historically, this single inspection provides a correct indicator of the entire carcass.
Meatology
The cowboy steak is cut from the rib primal which covers ribs six through twelve and is located between the chuck and loin primals. A full ribeye, like the cowboy steak, has three major muscles. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the steak is cut, and the spinalis dorsi, also called the cap of ribyeye or deckle. The cap is universally known as the single most flavorful and tender cut. The muscles of the ribeye are held together with tender sinew with large swaths of rich fat between them.
Fast fact: Ribeye steaks and prime rib both come from the exact same subprimal. Think of the cowboy cut as either a very large steak or a smaller prime rib - perfect as a holiday meal for two.
