Cowboy cut steak with rosemary, peppercorns, garlic, and tomatoes
FOOD NEWS
What Is A Cowboy Cut Steak And What Makes It Different From Regular Ribeye?
BY NIKITA EPHANOV
Raw cowboy steak with salt, garlic, and rosemary
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.
Tomahawk steak with herbs
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.
Fresh raw Tomahawk or Cowboy steak
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.
Tomahawk steak on grill
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.
Medium rare tomahawk steak
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.