Photo by Krista licensed under CC BY 2.0
The world of steaks can be bewildering, especially when you encounter cuts with multiple names. But fear not! At Chicago Steak Company, we unravel the mysteries and help you navigate the delicious landscape of steaks with Steak University. Today, we spotlight the cowboy steak. Whether you call it a ribeye, tomahawk, or even a rugged cowboy, we’re here to provide clarity on this mouthwatering cut and explain its unique characteristics.
Key Takeaways
Unearthing the Essence of the Cowboy Steak
Let’s address the confusion right away: the cowboy steak is essentially a bone-in ribeye. It goes by various names, such as cowboy New York steak, tomahawk steak, or Delmonico. But for our purposes, we favor the cowboy or tomahawk steak moniker.
The origins of its name remain a mystery, but one thing is certain: cowboy steaks are colossal! Ranging from 18 to 32 ounces, this cut embodies its rugged reputation. When you order a cowboy steak from your butcher or a local restaurant, expect a hunk of meat that exudes masculinity and reminds you of a cowboy’s spirit.
Derived from the rib section of the animal, the cowboy cut distinguishes itself from a traditional ribeye by retaining about five or six inches of rib bones. This striking appearance is why it often earns the name tomahawk steak. While the bones don’t affect the flavor, there’s something undeniably enticing about sinking your teeth into a hefty 32-ounce tomahawk steak.
Mastering the Art of Cooking a Cowboy Steak
In our book, grilling is the ultimate method for preparing cowboy steaks. The grill imparts a perfect sear while ensuring the meat cooks slowly, sealing in its succulent juices and flavors. Here’s how to do it justice:
- Before grilling, allow your steaks to reach room temperature for roughly 30 minutes.
- Season the steaks with our Chicago Steak Seasoning to achieve a delectable flavor blend.
- Preheat the grill to high heat.
- Place the steak directly over the hottest part of the grill, searing each side for approximately seven to ten minutes.
- After searing, move the cowboy steaks to a lower heat setting to finish cooking through. This process typically takes between 11-15 minutes per side. For medium-rare perfection, ensure the internal temperature does not exceed 130 degrees, as measured by a meat thermometer.
- Allow the steak to rest for 5-10 minutes after removing it from the grill. Then, savor your flawlessly prepared steak!
Experience the Flavorful Adventure at Chicago Steak Company!
If you’re eager to indulge in a cowboy or tomahawk steak, your search ends here. You can find our Premium Angus Beef, dry-aged Chicago Steak Company-style tomahawk ribeyes on our website. And if you crave inspiration for tantalizing steak and side dish recipes, pay a visit to Steak University, where you’ll discover our most popular cooking methods and recipes. Get ready to immerse yourself in a world of culinary delights!
