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Cowboy Ribeye

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Dhs. 220.00

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:

  1. Season well on both sides
  2. Grill slowly off direct flames with a meat thermometer to an internal temp of 50c 
  3. Sear on high heat about 1 to 2 minutes per side until a golden brown crust forms
  4. 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

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.

Preferred Method: Grill using the reverse sear method

Technique:

  1. Season well on both sides
  2. Grill slowly off direct flames with a meat thermometer to an internal temp of 50c 
  3. Sear on high heat about 1 to 2 minutes per side until a golden brown crust forms
  4. Allow to rest at least 6 to 7 minutes. Carve at a table and enjoy!

Rub: Coffee Rub,  CarniRub, or simple salt & pepper
Marinade: Special House Marinade
Sauces: Chimichurri or Carnaise
Side: Potato Gratin

Meat free from allergens.

View allergen info on our sauces, rubs, and marinades.
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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.

Preferred Method: Grill using the reverse sear method

Technique:

  1. Season well on both sides
  2. Grill slowly off direct flames with a meat thermometer to an internal temp of 50c 
  3. Sear on high heat about 1 to 2 minutes per side until a golden brown crust forms
  4. Allow to rest at least 6 to 7 minutes. Carve at a table and enjoy!

Rub: Coffee Rub,  CarniRub, or simple salt & pepper
Marinade: Special House Marinade
Sauces: Chimichurri or Carnaise
Side: Potato Gratin

Meat free from allergens.

View allergen info on our sauces, rubs, and marinades.