COWBOY RIBEYE STEAK.

Steak Cowboy. Location in the bull: thick edge, dorsal part. Cooking Options: Recipes for grilling, and roasting is suitable. Recommended doneness: Medium (55°C) or Medium well (60°C). The cowboy steak is a ribeye served on a short, trimmed rib. The bone when frying gives the steak a pleasant nutty flavor. Ribeye is the Heminguey in the world of steaks, an undeniable classic that everyone who is interested in meat culture is familiar with in one way or another. In butcher’s parlance, ribeye means “edge on rib,“ the meatiest cut from the front of a carcass. The cowboy steak consists of one large muscle and several smaller ones. Examining it, you will notice thin fatty layers resembling a pattern on marble - hence the classification of beef according to “marbling”. Melted during frying, the fat will soak the steak, making it especially juicy and tasty. Best of all, ribeye remains perfect when cooked in a variety of ways: over an open fire, on an electric grill, o