Cowboy cut steak with rosemary, peppercorns, garlic, and tomatoes
What Is A Cowboy Cut Steak And What Makes It Different From Regular Ribeye?
Choosing the right cut of steak can be difficult, but if you want a thicker and juicier meal, choose a cowboy cut steak over a regular ribeye.
The cowboy cut, also known as a tomahawk or Delmonico, is part of the ribeye. However, the cut is twice as thick, has the bone left in, and is usually between 18 to 32 ounces.
The cowboy cut is sold as either a tomahawk or Delmonico based on the amount of bone. When the bone is left intact, it’s a tomahawk. If the bone is cut down, it’s a Delmonico.
When considering taste, leaving the bone in allows the meat to retain the juices and fats that add flavor. Moreover, the cut’s thickness keeps it from drying out on the grill.
Since the cowboy cut is so thick, the steak is more expensive and requires nearly 10 more minutes to fully grill, but during this time it will absorb even more smokey flavor.