Member’s Mark USDA Choice Angus Beef Cowboy Ribeye Steak (priced per pound)

by Member's Mark |
Item # --
Model # PLU 12622 |

About this item

  • Bone-in cowboy ribeye
  • Rich, juicy and very flavorful
  • Generous marbling throughout
  • Pairs well with Cabernet Sauvignon and Pinot Noir
  • Delicious grilled or seared in the pan
Top Rated

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USDA Choice Angus Beef Cowboy Ribeye Steak is known as the "cowboy steak" because of the attached bone-in "handle." Well-marbled, flavorful and tender, these ample cuts of cowboy ribeye steak are ready to be pan-seared or grilled.

What Rubs Go Best with Angus Beef Ribeye Steak?

Try seasoning your ribeye steal with a fine blend of dried porcini mushrooms, brown sugar, black pepper and crushed red chilies. First, rub the mixture on the steaks, then grill or broil them, and finish by adding sea salt to taste.

Bring out the delicious flavor of your bone-in cowboy ribeye by rubbing with a mix of dry-roasted garlic, coarse sea salt and ground black pepper to evoke Chicago-style steakhouse flavors.

What Sides Work Well with Angus Ribeye Steak?

Make a meal that's tasty and delicious by pairing your cowboy-cut ribeye with mashed, roasted cauliflower blended with roasted garlic, sea salt and black pepper. Or try substituting kale for the starch in your favorite gratin dish to increase your intake of leafy green vegetables.

In the summer, serve your cowboy ribeye with a cold salad of ripe tomatoes, red onions and feta cheese, dressed in Italian dressing. Make the best of grilling season by cooking up fresh zucchini, yellow squash, spring onions and red sweet pepper on the grill to serve alongside your meat.

Butters and Sauces

Add extra flavor and moisture to your USDA Choice Angus Beef Cowboy Ribeye Steak by finishing with a simple compound butter of dry tarragon and sea salt.

Sear your cowboy cut steak in a large skillet and finish the steaks in the oven. Then, make your own gravy by turning up the heat to the skillet, adding beef stock and scraping up any brown bits. Simmer until the stock reduces by more than half and swirl in salted butter to finish.

For an international flavor, make a fusion of roasted green chilies, hoisin sauce, soy sauce, garlic chili sauce and dry cumin to finish your steak.

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