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Cowboy Steak

| (2) 16 oz. steaks
Out of Stock
Grill
Stovetop
Beef
Season generously with salt and pepper after the meat has come to room temperature. For best results, cook over indirect heat after searing on high heat for a few minutes on each side. Always allow steak to rest for about 10 minutes before slicing.

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Ribeyes are cut from the Rib primal, located in the center of the cattle’s back. This primal features softer, less-strenuously used muscles and a healthy amount of marbling, yielding an exceptionally tender and flavorful cut of meat. A ribeye steak is, in essence, an individual steak cut from the rib roast, either with the rib bone removed (boneless) or with the bone still attached (bone-in ribeye, tomahawk steak.)

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Grass-Fed, Grain Finished

Grass-Fed, Grain Finished

In the American heartland, our Black Angus cattle are pastured in large open fields and fed a 100% vegetarian diet. They’re grain-finished on high-moisture corn for 120 days, creating fantastic marbling and tender, flavorful beef. Like all of our products, it’s antibiotic, steroid, and hormone-free. Our cattle are certified by the USDA as raised and fed through operations that provide a low-stress environment, with facilities designed by world-renowned animal care experts, and prioritize delivering access to fresh, clean water, adequate shade and shelter.