What Is a Cowboy Steak? Everything You Need to Know

The cowboy steak is one of the most dramatic cuts in the butcher’s case. It stops people in their tracks the first time they see it. This cut is a thick bone-in ribeye with a short frenched rib handle. It sits somewhere between a classic bone-in ribeye and a full tomahawk steak.

Serious home cooks and grill enthusiasts love it for one reason: maximum flavour with a striking presentation. If you have never cooked one before, this guide covers everything you need to know.

What Exactly Is a Cowboy Steak?

A cowboy steak is a bone-in ribeye where the rib bone stays attached, trimmed short, and frenched. Frenching means the butcher cleans the meat and fat away from the bone to expose it cleanly. The ribeye muscle runs along the upper rib section of the animal. Because it sees very little movement, the meat stays naturally tender and well-marbled.

The fat marbling in this cut is exceptional. It renders during cooking and continuously bastes the meat from within. So every cowboy steak delivers rich, deep flavour with a juicy texture that leaner cuts simply cannot match.

The short bone — typically between 3 and 5 centimetres — also serves a practical purpose. It allows the steak to sit flat and stable on the grill. As a result, it sears evenly across the entire surface. Furthermore, the exposed bone adds a rustic look that makes this cut a favourite for special dinners and weekend grilling.

The Difference Between These Two Cuts

Both cuts come from the same part of the animal — the ribeye. Both are bone-in. However, the key difference is the length of the rib bone.

The tomahawk has a long rib bone — often 30 to 45 centimetres. It resembles a hatchet, which is where the name comes from. The cowboy steak has a short frenched bone instead. So it is far more practical to cook on a standard home grill or cast iron pan.

In terms of flavour and quality, the two cuts are equal. The cowboy steak is simply easier to cook at home. Above all, if you want the richness of a premium bone-in ribeye without the theatrics of a full tomahawk, the cowboy steak is your answer.

How to Cook This Cut Perfectly

Because this is a thick cut, the reverse sear technique gives the best results. First, season the steak generously with coarse salt and pepper. Then let it come to room temperature for 30 to 45 minutes.

After that, place it on a rack in a low oven — around 120°C to 135°C. Pull it out when the internal temperature reaches about 5°C below your target doneness. Then sear it in a screaming hot cast iron pan or over a very hot grill — 60 to 90 seconds per side.

Rest the steak for at least 8 to 10 minutes before slicing. This step allows the juices to redistribute. Every slice stays moist and flavourful as a result. For safe internal beef temperatures, visit Canada Beef’s official cooking guide.

Seasoning and Pairings for Cowboy Steak

This cut does not need an elaborate marinade. The marbling does most of the work on its own. A simple seasoning of coarse salt, cracked black pepper, and a touch of garlic powder is enough. Over-seasoning this cut masks the natural beef flavour that makes it special.

Finish with a knob of herb butter — parsley, garlic, and a pinch of flaked salt. It adds richness without overwhelming the meat. The result is a clean, bold flavour that lets the quality of the cut speak for itself.

For sides, roasted garlic potatoes and grilled asparagus are classic choices. A fresh chimichurri sauce adds brightness and acidity. It cuts through the fat and lifts the entire plate. Charred corn or a crisp green salad work equally well alongside.

Where to Order in Montreal

At Boucherie Beirut in Laval, our cowboy steak is hand-cut fresh by our butchers to a consistent thickness. We select only premium beef that meets our strict marbling standards. Every piece arrives ready for the grill or cast iron — no trimming required.

We deliver across the Greater Montreal area. So you can order online and receive your cowboy steak ready to cook. Explore our full beef collection — including our Certified Angus selection— for premium options that go beyond the everyday.