https://www.craftbeering.com/cowboy-steak-recipe-oven-skillet-grill/#:~:text=OVEN - CLASSIC METHOD&text=Sear the cowboy ribeye for,oven until your desired doneness.
Seen in Dulwich Butcher £20 per kg
Tomahawk with the big bone cut off so it’s a Rib-eye with the bone left in
Typically it is over two inches thick and has an average weight of just over two pounds
It has generous marbling the source of which is the longissimus dorsi muscle aka eye of the ribeye, the second most tender muscle in a steer. Hence the cut is tender, juicy and rich in flavor.
Why is it called cowboy steak? There isn't a definitive answer. Popular lore explanations vary. Some suggest that it is big enough to satisfy a cowboy's huge appetite, others that a cowboy can easily hold it by the bone and bite into it. Nobody really knows. To complicate matters other names for it include rugged cowboy and Delmonico (even though the latter is boneless, otherwise almost the same cut).
How is it different from Tomahawk steak? The only difference between a cowboy ribeye and a Tomahawk ribeye is the length of the bone. The latter has at least five inches of Frenched rib bone and often up to eight. The cowboy steak has only a short, often Frenched bone.
sear and cook in oven or sous vide
or - reverse sear
Cook steak until it reaches about 110-115 F