About This Product
Elevate your steak experience with our USDA Prime Cowboy Steaks, wet-aged for 80–100 days to unlock unmatched tenderness and rich, complex flavour. This thick-cut, bone-in ribeye is prized for its exceptional marbling, juiciness, and dramatic presentation.
How to Cook It
Grilling — Sear First, Then Indirect (Recommended)
- Remove from the fridge 30–40 minutes before cooking and pat dry.
- Season generously with salt just before cooking.
- Preheat grill to high and sear 2–3 minutes per side over direct heat to build a deep crust.
- Move to indirect heat (away from the flame, lid closed) and continue cooking to your target internal temperature.
- Rest 5–7 minutes tented with foil, then slice against the grain.
Reverse Sear (Alternative Method)
- Remove from the fridge 30–40 minutes before cooking, pat dry, and season generously.
- Set up your grill (or oven) for low, indirect heat — about 107–120°C/225–250°F.
- Cook over indirect heat until the internal temperature reads about 5–8°C below your target doneness.
- Remove and let rest a few minutes while you get your grill grate (or a heavy skillet) screaming hot.
- Sear hard over direct heat, about 1–2 minutes per side, until deeply crusted.
- Rest 5–7 minutes tented with foil before slicing.
Doneness & Internal Temperature
| Doneness | Internal Temp | Description |
|---|---|---|
| Rare | 46–49°C / 115–120°F | Very red, cool center |
| Medium Rare | 49–52°C / 120–125°F | Red, warm center |
| Medium | 54–57°C / 130–135°F | Pink center |
| Medium Well | 60–63°C / 140–145°F | Slightly pink center |
| Well Done | 66–68°C / 150–155°F | Cooked throughout |
Use a digital meat thermometer, and pull the meat a few degrees before your target — it will continue to rise while resting. Note: Rare, Medium Rare, and Medium all fall below Health Canada's minimum recommended internal temperature of 63°C/145°F for whole cuts of beef and lamb; cook to at least Medium Well if you prefer to meet that guideline.
Chef's Tip
Because this is such a thick, bone-in cut, the reverse sear method gives you the most even doneness edge-to-edge — worth the extra time for a special occasion.
A guide from HQ Meats.
