Tame the Beast

Here’s how to prepare our Gold Grade Cowboy Steak like a pro.

The Snake River Farms Gold Grade Cowboy Steak is a thick-cut, bone-in ribeye that weighs well over two pounds. We recommend a reverse sear to create an edge-to-edge pink center and a savory crust. Slow cook the cowboy steak in a low-temp oven, then sear it to perfection.

Thaw steak, remove from packaging, and season generously. Heat your oven to 275 °F. Put a wire rack in a baking pan and set the steak on the rack.

Place in oven and roast until the steak's internal temperature reaches the desired level — 110 °F for rare, 120 °F for medium rare, and 130 °F for medium. The total cook time is about 1 to 1.5 hours. Start checking at 45 minutes.

Remove steak from the oven and loosely cover with foil to let it rest. Add vegetable oil to a cast iron skillet and set the burner to high. Sear steak on each side until a brown, crispy crust forms.

Slice against the grain, serve, and prepare for greatness!