Big Flavor, Big Impression: Our Pasture-Raised Cowboy Cut Ribeye
Prepare for an unforgettable steak experience with the mighty Cowboy Cut Ribeye from Lilac Hedge Farm. This isn't just any steak; it's a thicker, bone-in expression of the beloved Ribeye, designed for those who crave maximum flavor, incredible tenderness, and a hearty presentation.
Why Choose Our Cowboy Cut Ribeye?
- The Best of the Ribeye, Amplified: The Cowboy Cut is essentially a thick-cut, bone-in Ribeye steak, celebrated for its exquisite marbling, melt-in-your-mouth tenderness, and exceptionally rich, beefy flavor. Its generous thickness ensures a juicy interior. Because it doesn't have the elongated bone of the Tomahawk, it tends to have a leaner bone-end as it can be trimmed a bit closer and still provide excellent presentation.
- Pasture-Raised Excellence: Our cattle are raised with unwavering commitment on lush pastures, resulting in meat that is not only incredibly flavorful but also embodies our dedication to sustainable and ethical farming practices. Experience the difference that responsible husbandry makes in every bite.
- Bone-In Flavor Advantage: The presence of the bone acts as a natural insulator during cooking, helping the meat cook more evenly and imparting a subtle, savory depth that enhances the overall taste profile. It's a classic for a reason!
- Impressive & Hearty: While its bone is shorter than a Tomahawk, the Cowboy Cut still offers a substantial and impressive presentation, making it a show-stopping centerpiece for special gatherings, celebrations, or when you simply crave a truly magnificent steak.
Tips & Tricks for Cowboy Cut Perfection:
- Bring to Room Temp: For the most even cooking and a perfect internal temperature, remove your Cowboy Cut from the refrigerator at least 1-2 hours before cooking.
- Season Liberally: A generous amount of coarse sea salt and freshly cracked black pepper is often all you need to let the steak's natural richness shine. Don't hold back!
- Reverse Sear is Your Secret Weapon: This proven method ensures a beautifully caramelized crust and a perfectly cooked interior, especially crucial for a thick cut like this.
- Low & Slow: Cook the steak in an oven (225-275°F) or on indirect heat on a grill until it reaches about 10-15°F below your desired final temperature (e.g., 115-120°F for medium-rare). Always use a reliable meat thermometer!
- High Heat Sear: Transfer the steak to a screaming hot cast-iron pan or direct high heat on the grill. Sear for 1-3 minutes per side, rotating as needed, to develop that irresistible, dark, and crusty exterior.
- Rest, Rest, Rest! This is the most crucial step for tenderness! After searing, let the steak rest on a cutting board, tented loosely with foil, for at least 10-15 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and flavorful.
- Slice Against the Grain: Once rested, slice the meat away from the bone, then cut against the grain into thick, succulent pieces for serving.
Ready to experience the peak of steak indulgence? Grab a Lilac Hedge Farm Cowboy Cut Ribeye and make your next meal truly legendary!
