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Festival Foods

Photo of Cowboy Steak
Cowboy Steak

These stunning slabs of 100% beefy perfection are the perfect pairing for you and your summer grilling urges. Invite friends because these things are huge! Those familiar with the meaty side of the culinary art should recognize this cut as the famous and delicious ribeye with the bone left in — and you would be correct! Our Cowboy steaks are simply thick cut ribeyes with the bone left in. Some say the bone adds flavor, others simply enjoy impressing their neighbors with the mammoth pile of tender juicy steak. These massive mounds of meat are about two to three inches thick and weigh as much as three and a half pounds.

Cooking Instructions Print Version

Servings per steak: 2 - 4

For additional cooking instructions, please see the chef's tips and the USDA cooking recommendations.

1. Oven

Type of heat

Bake or broil.

Settings and timing

Carefully remove the meat from the packaging and pat dry with kitchen paper.  Allow 20 minutes to bring to room temperature, so the meat will cook more evenly and remain juicy. Sear the meat 8 — 10 minutes on each side, and then cook at 450 degrees in the oven. Follow these time guidelines to achieve desired level of doneness:

Rare = Cook in oven 22 — 24 minutes

Medium Rare = Cook in oven 25 — 29 minutes

Medium = Cook in oven 30 — 32 minutes

Medium Well = Cook in oven 33 — 35 minutes

Well Done = Cook in oven 36 — 38 minutes

Once the steak is cooked to your liking, leave in a warm place to rest. This allows the meat to relax and become moist and tender all the way through.

Special instructions

Let sit for 10 minutes before slicing. To slice, hold the bone with one hand and slice along its length to cleave the meat from the bone. Alternatively, for a real caveman experience, serve still on the bone!

1. Grill

Type of heat

Use indirect heat. The sugars in the marinade will scorch if the heat is too intense.

Settings and timing

First cook the steak at a very gentle low heat before finishing it over ripping hot heat to sear its surface. It's better to do it in this order rather than searing first and cooking through after because a pre-warmed steak will sear much faster, minimizing the amount of overcooked meat under the surface.   

Flip regularly, particularly during the first cooler phase of cooking. This will help the steak come to temperature faster and more evenly. Since a steak this size can take up to a half an hour to cook through, flip it at least every five minutes.

Grilling with either gas or charcoal generally is best at medium high heat.  Always start there and adjust as needed.

Special instructions

Let sit for 10 minutes before slicing. To slice, hold the bone with one hand and slice along its length to cleave the meat from the bone.

USDA Cooking Recommendations

Safe cooking recommendations from the United States Department of Agriculture

Please note: Colors referenced below refer to pop-up timers. Pop-up timers are available at the service meat counter in the Meat Department or ask one of our meat and seafood experts.

Yellow to Medium Rare: 138°F - Beef only

Red to Medium: 144°F - Beef only

Green to Medium Well: 157°F - Pork and Beef

Blue to Well Done: 168°F - Pork, Beef, Poultry