One of the most confusing things about Company, we utilize our University articles to help put the puzzle pieces together so that you know what types of you’re dealing with. is learning what the different cuts are, what makes them unique, and where they come from on an animal. When you throw in a cut of that gets referred to by several different names, the confusion factor goes through the roof. Here at Chicago
Which brings us to our article today on the . You may not have ever heard of a cowboy cut , or you might have heard it also called the or . We’re here to clear the air and clue you in on this delectable cut and how it differs from your other favorites.
What is a Cowboy Steak?
Before you get too confused, we’ll come right out and say it: the is technically a bone-in . There are several names for it, including cowboy New York , , Delmonico, or even “rugged cowboy.” Whatever name you decide to give it, we like to go with the cowboy or .
There’s no definitive answer as to where this cut got its name from, but one thing is for sure: cowboy steaks are huge! It’s not uncommon to be able to order this cut in anywhere from an 18 oz to 32 oz . We can assume that this rugged name came from the equally rugged hunk of you’ll get when you order a cut from your butcher or a local restaurant. It’s manly and rugged, much like a cowboy.
Cowboy cuts, since they’re part of the cut, also come from the rib section of the animal. What makes it different from a , though, is that it will come with about five or six inches of the rib bones still attached. This resulting look, many say, is why it’s also sometimes referred to as the . The bones don’t necessarily make the taste any different, but a 32 oz surely does look appealing.
How to Cook a Cowboy Steak
Grilling is the best option for cooking cowboy steaks in our book. The grill gives the cut a perfect sear and continues to cook it slowly to keep juices and flavor locked in. Here’s how to do it:
- First, be sure to let your steaks come to room temperature (usually about 30 minutes or so) before .
- Season your steaks before placing them on the . You might want to try our Chicago Seasoning for the perfect mixture.
- on .
- directly over the hottest part of the , allowing them to on each side for about seven to ten minutes.
- Once seared, move your cowboy steaks to lower heat to allow them to finish through. This process will take between 11-15 minutes on each side. Cook to . For a medium-rare cook, don’t cook any more than 130-degrees internally using a .
- from the and allow to rest for 5-10 minutes. Enjoy your !
Conclusion: Tomahawk Steaks for Sale at Chicago Steak Company!
If you can’t wait to get your hands on a cowboy or Angus , dry-aged Chicago Company Style, , then you’re in luck. You can find our Premium tomahawk ribeyes on our website . If you want to check out some of our and sides recipes, don’t forget to head over to University to find some of our most popular methods and recipes . Enjoy!