COWBOY

Rich in flavor, marbling and juiciness, the cowboy is a bone-in ribeye that is very common in large meat restaurants. It usually serves more than one person and is a true gastronomic gem. As the cut is high, the preparation requires some care and a thermometer is recommended to obtain the ideal cooking. A suggestion is to seal it on the grill or in the pan and then put it in the oven until it reaches an internal temperature of 56 degrees celsius (about 133 degrees fahrenheit). Let it sit for ten minutes before slicing and enjoy this spectacular premium cut.