Our Wagyu Cowboy Steak #6/7 delivers a bold, beef-forward flavor with exceptional marbling and a striking bone-in presentation. Cut thick from premium Wagyu beef, this steak offers a rich, tender texture with a deep, satisfying profile.

The moderate to high marbling enhances moisture and depth, creating a smooth, juicy bite while maintaining the structure of the cut. The bone-in format adds to the overall experience, providing both visual impact and added richness.

For a complete experience, enhance the natural flavor with Jimmy P’s Seasoning Rub or pair with Wagyu Ribeye to explore a similar cut in a boneless format.

Where This Cut Comes From:

The cowboy steak is cut from the rib section, featuring a long bone attached to a ribeye steak. This area is known for producing some of the most tender and flavorful cuts of beef due to its natural marbling.

Known for its combination of richness and presentation, the cowboy steak offers a more elevated experience. Compared to cuts like Wagyu NY Strip Steak, it provides greater marbling and a more indulgent flavor profile.

• Bring steak to room temperature before cooking
• Season simply to let the marbling shine
• Sear over high heat for a flavorful crust
• Rest before slicing to retain juices

Steak Temperature Guide

Use a meat thermometer and remove your steak from heat about 5°F before your target temperature, as it will continue to cook while resting.

• Rare: 120–130°F
• Medium-Rare (Recommended): 130–140°F
• Medium: 140–150°F
• Medium-Well: 150–155°F
• Well Done: 155–160°F+

For best results, let your steak rest for 5–10 minutes before slicing to allow juices to redistribute.

Good for:
Date nights • Entertaining • Steakhouse-style meals at home