Cowboy Ribeye
Gargantuan Ribeye on the bone.. Fred Flintstone's cut of choice! Good for at least 2 with some left over. Marbled Black Angus with a tender, buttery texture.
Weight: 1.1kg
Trivia: This is a monster of a ribeye with the bone still attached is perfect for a hearty meal for 2.
Same cut as a tomahawk but with a shorter bone for added flexibility when it comes to cooking.
Cooking
Preferred Method: Grill using the reverse sear method
Technique:
- Season well on both sides
- Grill slowly off direct flames with a meat thermometer to an internal temp of 50c
- Sear on high heat about 1 to 2 minutes per side until a golden brown crust forms
- Allow to rest at least 6 to 7 minutes. Carve at a table and enjoy!
Best Paired With
Rub: Coffee Rub, CarniRub, or simple salt & pepper
Marinade: Special House Marinade
Sauces: Chimichurri or Carnaise
Side: Potato Gratin