Cowboy steaks are the latest meat dish to surge in popularity in the UK with online searches for both “cowboy steak recipe” and “how to cook cowboy steak in the oven” soaring by more than 5,000% over the last 30 days. But what actually is a cowboy steak?
According to experts at online butcher Campbells Meat, a cowboy steak is typically a thick-cut, bone-in ribeye steak. It’s normally at least 1-2 inches thick and comes from the rib primal of the cow, similar to a classic ribeye steak. It gets its name due to the bone remaining in the cut which gives the impression of a dramatic handle, which is sometimes used to hold while eating it.
It is larger than your average steak, typically between 600-900 grams and often has streaks of fat running through it giving the cut a marbled aesthetic. The marbling also makes the steak very tender and flavourful when cooked. If you fancy trying a cowboy steak, the experts at Campbells Meat recommend ordering a Cote de Boeuf, which is full of flavour and a thicker cut of meat with the bone still intact.
A spokesperson for Campbells Meat said, “If you were to order a cowboy steak in a restaurant you would likely spend a lot of money. Instead, you can easily make the dish at home, you just have to make sure you buy the right cut and prepare and cook it well.
“When ordering in a butcher’s or supermarket, ask for a bone-in ribeye steak, Cote de Boeuf, or classic Tomahawk steak. Make sure there are fat streaks within the cut, around 1.5 to 2 inches thick and with the bone still intact.”
How to prepare and cook a cowboy steak
The experts at Campbells Meat reveal how best to prepare and cook your cowboy steak.
Preparing your cowboy steak
- Remove the steak from the fridge around 30-60 minutes before cooking. This allows the meat to cook more evenly.
- Generously season both sides of the cowboy steak with salt and freshly ground black pepper. You can also add garlic powder or a steak seasoning blend of your choice.
Cooking your cowboy steak
The experts suggest that for the best results, your oil needs to be spitting to ensure it’s hot enough for the steak. It’s best to cook a ribeye to at least medium-rare because this gives the fat in the steak enough time to render down and flavour the meat.
For optimal taste and texture, make sure to sear your steak in a hot pan first until it’s golden brown on both sides before finishing in the oven. Always rest your steak for 15-20 minutes before and after cooking to ensure even doneness. Letting it rest before slicing also helps retain all the delicious juices, keeping the meat tender and flavourful.
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