Our Cowboy Steaks (Similar to a Tomahawk Steak, but with a shorter frenched bone) are 2 inches thick and packaged individually. This is a very LARGE Steak that is incredible and one of a kind!
The Cowboy Steak is a rich, juicy cut full of flavor and a generous amount of marbling. The Cowboy Steak comes complete with a frenched bone. Whether you decide to use it for sauteing or grilling, you can’t go wrong with this tender cut.
The Cowboy Steak comes from the Rib Primal region just under the front section of the backbone. This area is primarily used for support so the cuts are extremely tender.
Before you hit the grill, check out Food Stylist Eric Leskovar's expert advice, including how to stay properly hydrated (@6:28) as Master of the Grill. Pure Genius!
Also watch Chefs Lon Symensma (ChoLon Owner/Executive Chef, Culinary Olympics silver medalist and American Culinary Federation National Junior Chef of the Year winner) and Fernando Riuz (a Food Network Chopped Champion, Guy's Grocery Games Champion and Beat Bobby Flay victor) discuss their favorite cuts of beef:
Organic Grass Fed & Finished Beef
Certified USDA Organic cattle are raised on 100% Organic Grass from ween while grazing in open pastures, never in a feed lot. Very lean beef with little to no fat content. Always Antibiotic and Hormone free.
Prosper Steakhouse Beef
Cattle are fed an optimized mixture of Grass, Organic Grass, Corn and Distillers Corn Grain. Raised and marketed for high end steakhouses, you can enjoy the same top notch quality at home from Prosper Meats with our Prosper Steakhouse cuts. Always Hormone free.
Cowboy Steak & Roast Rub
2 teaspoons sweet paprika
1-1/2 teaspoons dried thyme leaves
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt (optional)
1/2 teaspoon pepper
- Combine all ingredients in small bowl; press evenly onto beef steaks or roast.
- Grill, pan-broil or broil steaks; place roast in oven and cook according to chart. Cook to medium rare (145°F) to medium (160°F) doneness.