Cowboy Steak With Chimichurri Sauce - Simply Recipes

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What is Cowboy Steak?

The first time I saw a "cowboy steak" at our local butcher, all I could think was, "Wow, that's one BIG steak!"

Looking like a two-inch thick ping-pong paddle made of steak, the cowboy cut of steak is actually a beef rib-eye, with the bone Frenched. So that if you were the cowboy eating this steak, you could just hold it by the bone. (So, cowboys don't use forks and knives?)

I can just see Marlboro Man now, sitting by the campfire, tin coffee cup in one hand, cowboy steak in the other.

Or maybe it's just a marketing ploy to sell more steak.

A cowboy ribeye steak sliced on a baking sheet
Ciara Kehoe

Why Cowboy Steak? Bone-in Flavor!

In any case, we love cooking bone-in meat for the flavor, and this is a very flavorful cut. We marinated the steak in, and served it with, an Argentinean chimichurri sauce. Appropriate because, as you know, Argentina is home to the famed gauchos, South American cowboys.

Have you ever prepared a cowboy steak? If so, what's your favorite way of doing so? Please let us know in the comments.

A fork holding a piece of cowboy ribeye steak set next to more slices on a baking sheet.
Ciara Kehoe

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