What Is Cowboy Steak: The Thick Bone In Ribeye Cut
What Is Cowboy Steak: The Thick Bone In Ribeye Cut
This website is independent and not affiliated with Miller & Carter. It is a steak cut guide for home cooks in the United Kingdom.
If you are wondering what is cowboy steak, the short answer is a thick cut, bone in ribeye with the rib bone left attached, often frenched for a clean, handle like look. It comes from the rib primal, it is cut around 5 to 7.5 cm thick, and it delivers a generous serving of rich, well marbled beef. The bone and the thickness are what set it apart from an ordinary ribeye.
What Is Cowboy Steak Made From
Strip the bone away and a cowboy steak is simply a ribeye. Butchers cut it from the rib primal, the same section that gives us ribeye and prime rib, between the chuck and the short loin. Because the cut is made with the rib bone intact, it is always cut thick: most butchers cut it 5 to 7.5 cm (2 to 3 inches) deep, since a thinner slice would not hold the bone properly.
The rib bone is the cut’s signature. It is usually frenched, which means the butcher strips the meat, fat and cartilage from the exposed part of the bone so it stands clean on the plate. This gives the steak its rustic, campfire look and made it a favourite image of Western cooking.
Taste wise, a cowboy steak is pure ribeye: tender, juicy and packed with rich, beefy flavour from the generous marbling. The bone insulates the meat beside it, which helps the steak stay moist during cooking.
Cowboy Steak vs Tomahawk Steak
These two are often confused because both are thick, bone in ribeyes with frenched bones. The difference is the bone:
| Feature | Cowboy steak | Tomahawk steak |
|---|---|---|
| Bone length | Shorter, often 2.5 to 5 cm frenched beyond the meat | Long handle, at least 13 cm (5 inches) frenched |
| Presentation | Rustic and compact | Dramatic, axe handle look |
| Serving size | One generous serving, or two moderate eaters | Made for sharing, feeds two to three |
| Meat | Bone in ribeye | Bone in ribeye |
The taste is the same, because the meat is the same. Choose the cowboy cut when you want the look and thickness of a tomahawk for one or two people without the long handle bone. See our guide to tomahawk steak for the full story on its bigger sibling (note: this page goes live on 17 October 2026 and the link will resolve then).
How to Cook a Cowboy Steak
A steak this thick needs a two stage approach. Cooked over fierce heat alone, the outside burns before the centre is done. The reverse sear method suits it best: gentle heat first, then a hard sear. Our guide to reverse searing a steak walks through the method step by step (note: this page goes live on 17 October 2026 and the link will resolve then).
The key points:
- Bring it to room temperature. Take the steak out of the fridge at least 45 to 60 minutes before cooking, longer than for a thin steak.
- Season simply. Salt and pepper are enough for a cut this well marbled. Season the bone side too.
- Cook low first. Roast gently in a low oven or on the cool side of the grill until a thermometer in the thickest part reads about 10°C below your target.
- Sear hot and fast. Finish over fierce direct heat, 2 to 3 minutes per side, holding the thick edges against the heat too.
- Rest it well. Rest for 10 to 15 minutes before carving, so the juices settle through the thick meat.
Grilling and barbecuing also work well using two zone heat. Our guide to grilling steak and our BBQ steak guide cover the techniques (note: these pages go live on 16 October 2026 and the links will resolve then). With a cut this thick, a meat thermometer is not optional: timing alone is unreliable. Our rump steak cooking guide explains the standard doneness temperatures to aim for.
Where to Buy Cowboy Steak in the UK
Cowboy steak is a butcher’s counter cut rather than a supermarket staple. Ask for a thick bone in ribeye, around 5 to 7.5 cm thick, with the bone frenched. Because naming varies between butchers, with some calling a longer boned version a cowboy steak too, describe the cut you want rather than relying on the name alone. Specialist online butchers often list it under its own name.
We could not confirm a cowboy steak on the current Miller & Carter menus from official pages, and cuts vary by branch and change over time. Check the latest Miller and Carter menu before visiting if this is the cut you are after.
FAQs
Is a cowboy steak the same as a ribeye?
The meat is the same: a cowboy steak is a thick cut, bone in ribeye. The differences are the thickness, the attached frenched rib bone and the presentation.
How many people does a cowboy steak feed?
One hungry eater, or two moderate eaters sharing. It is smaller than a tomahawk, which is made for sharing between two or three.
What is the best way to cook a cowboy steak?
The reverse sear method suits its thickness best: gentle heat first until it is nearly done, then a hard sear. Grilling over two zone heat also works well.
Why is it called a cowboy steak?
The name reflects its rustic, Western image: a thick bone in cut that looks like something eaten out on the range.
Cut information checked against butchery and cooking guides on 13 October 2026. Naming and bone length vary between butchers, so describe the cut you want when ordering. This website is independent and not affiliated with Miller & Carter.
