Cooked one of these 24 oz. Cowboy Ribeyes for me and the wife. Intense marbling and flavor for this cut of steak. Absolutely delicious!! Grilled over charcoal and hickory wood. Seared for 5 minutes on each side and cooked for another 10 indirect for a medium doneness.
Prior order was some of the best angus I’ve had, but the quality on my recent order was lacking. Tough with very little beef flavor.
Best steaks you can get. Period.
As a former chef in a high end steakhouse I was really excited the day your Ribeye's arrived at my house. Visually they were stunning. Very generous size and the marbling was first class.
I seasoned them with extra virgin olive oil, salt, pepper and granulated garlic. I cooked them on my smoker over post oak to a beautiful medium rare. A little butter and some finishing salt and
off to the dinner table. I was surprised to find them to be tough steaks. Not in the realm of say a select grade of steak. But nonetheless a chewy steak.
This Saturday I will be cooking the Beef Ribs that I purchased. As a steak and Beef afficionado I look forward to Saturday dinner.