Cowboy Cut Ribeye

This is another bone-in-ribeye steak that has a cut leaving at least 5 inches of the rib bone attached. Why care? That extra-long, trimmed bone — called “Frenching” — means it’s a cut that trims the bone of meat and fat to the point where it looks like a handle to create a greater taste. Like the tomahawk, the cowboy cut has great marbling for incredible flavor.