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All-Natural USDA Prime Dry-Aged Cowboy Steak

Cowboy steaks are the biggest and brawniest cuts of bone-in ribeyes we sell at Lobel's of New York. These steaks distinguish themselves from other cuts by their rich marbling and frenched bone. The marbling and bone enhance the meat during cooking to produce a delicious prime rib flavor.
(32 oz.) Natural Prime Dry-Aged Cowboy Steak $179.9500



Thickness in Inches

Serving Size

32 oz. 2 1/2 - 2 3/4 2 large servings

NOTE: thicknesses and servings are approximate

All-Natural Prime Dry-Aged Cowboy Steak Details

Chefs often refer to cowboy steaks by several other names, including cowboy-cut steaks, cowboy ribeye steaks, and bone-in ribeye steaks. Whatever name you choose, our cowboy cuts deliver 32 ounces of heavenly goodness. At Lobel's of New York, our master butchers use a dry-aging process that has been part of our tradition for six generations, enhancing each cut's exceptional flavor and goodness.

The butchers at Lobel's of New York hand-pick each steak from the USDA's top 2% of High-Prime meat, meaning you receive the highest-quality cut available. All our beef contains premium cuts from cattle raised on vegetarian diets on the stress-free pastures of America's heartland, stretching from Nebraska to the Dakotas. 

Our family's 175 years of butchering success emphasizes our commitment to superior quality and world-class customer service. We hand-cut and vacuum-seal each order on the same day we ship it, ensuring it arrives at your home at peak freshness. More importantly, our steaks require no thawing because we never freeze them.

Buy Prime Dry-Aged Cowboy Steaks Online Today

Order a cowboy ribeye online from Lobel's of New York today to enjoy 2 whole pounds of our heartiest steak. We ship overnight across all 50 states. Contact our courteous customer care team if you have questions or need ordering assistance.

1 Review(s)
  • 5
(based on 1 Reviews)
100% of respondents recommend this product
Reviewed by 1 Customers
Reviewed Aug 5, 2019
By Christopher M.
EpicMy friend worked his tail off and despite the odds landed a great job, this is how I rewarded him. He still talks about this being the best steak he ever had.
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