Cowboy steak

Cowboy Steak: Massive Bone-in Ribeye. Kingdom of Flavor and Visual Show

The Cowboy Steak is a unique type of steak cut from the ribeye – precisely from the front loin, together with a long, cleaned rib bone. The name references an Indigenous American axe. It's a steak with an intense, beefy character, rich fat marbling (marmurek), and juiciness that literally melts in your mouth. You will receive full flavor, slight butteriness, and unparalleled culinary satisfaction.

Provenance and Farming Model

There are no compromises here. Cowboy Steaks are sourced from Polish farms you can truly trust. Cattle grow without stress or rush – a calm cow means delicious beef. The animals are grazed on clean pastures and fed grain feed in the final 150 days before slaughter. The meat in our offer is exclusively from young heifers, whose bodies naturally accumulate more fat, translating into increased marbling, juiciness, and deep flavor.

Two Aging Variants for Connoisseurs

Dry Aged: For fans of a distinct, nutty flavor. The meat is dry-aged for a minimum of 28 days.

Wet Aged: For lovers of a creamy consistency and juiciness. Aged in vacuum, it retains the meat's natural juices and a subtle buttery note.

How to prepare the perfect Cowboy?

The reverse sear method works best: first, slow roasting in the oven (120°C) until the desired internal temperature is reached (e.g., 50°C for medium rare), then a quick grill over high heat for a crispy crust. Remember that the Tomahawk has impressive mass – a 5–10 min rest is mandatory.