The cowboy ribeye steak is a feast for two at 2 inches thick The frenched bone makes for an show-stopping presentation! Ribeyes are flavorful enough that they don't need anything more than salt and course black pepper. Sear it on a very large cast iron (room for the bone) or grill it hot and fast. If grilling, wrap the bone in foil to preserve the look of it, otherwise it'll get a bit charred. We recommend seasoning the steak and letting it come up to room temperature for 45 minutes before cooking over high-heat to desired internal temperature. This time allows the salt to draw moisture out of this thick steak, then absorb it again, bringing that seasoning into the meat, resulting in a juicy, flavorful finished product. Pat dry before cooking for the best sear. Be sure to let steak rest for 10-15 minutes after cooking to let juices redistribute, and then slice against the grain and arrange around the bone for a stunning presentation. 2 inches thick, 1.5 lb avg weight Recommended Cooking Methods: Grilling Skillet 1915 Grassfed Beef Grass fed & Grass finished Raised on Pasture Antibiotic and Hormone Free Hand cut locally in small batches Frozen & vacuum sealed to preserve freshness
