A deep mahogany crust glistening with a brush of butter. Melt-in-your-mouth marbling. Bone-in drama. Meet the newest jewel in our Prime portfolio: Prime Cowgirl Ribeye. At 14 ounces, this thick-cut, bone-in Prime cut feels like the sweet spot — where the savory structure of a New York Strip meets the unctuous, marbled richness of Ribeye. If you’re craving something distinctive and elegant that still delivers that saltier, roastier, deeper Ribeye flavor, add our Prime Cowgirl Ribeye to your must-try list.
RESERVE A TABLECowgirl Ribeye Origins
This is not a steak you'll find on every menu in town. This specialty cut is carved from the flavorful chuck end of the rib primal, an area known for its natural marbling and beef-forward richness. The result? A 14-ounce portion that’s generous without being oversized, indulgent without being heavy, and refined without losing a drop of ribeye's signature soul.
Preparing the Perfect Cowgirl Ribeye
Each Prime Cowgirl Ribeye is wet-aged for 21 to 35 days to develop tenderness and concentrate its natural flavor. Our chefs then season it with our signature salt-and-pepper blend and broil it at 1600 degrees to your preferred temperature. The bone enhances the depth of taste during cooking, while the natural fat creates a buttery texture and juicy tenderness in every bite. Once your steak leaves the broiler, it’s time for the most important part of the preparation process: resting. This ensures natural moisture and flavors stay locked inside the steak. We transfer it to a 350-degree plate and finish it with a touch of butter and parsley before bringing it out to your table. Our Trio of Artisanal Butters and over-the-top steak companions are just one more way to further enhance your masterful steak experience. See what butters and companions our Corporate Executive Chef recommends for our Prime Cowgirl Ribeye below.
Temperature Check
Your way is always the right way. That said, our USDA Prime Cowgirl Ribeye shines at medium-rare to medium — the sweet spot where its marbling melts into the meat, creating a buttery, savory finish without losing its refined edge.
Is the Cowgirl Ribeye the Cut for You?
Choose this cut if you’re looking for a steak that is:
- Buttery, beef-forward and robust, with a cleaner finish than a traditional ribeye
- Tender, savory, and balanced — ribeye richness without the weight
- A refined middle ground between the classic New York's Strip and the ribeye’s signature rich, full-bodied flavor
- Impressive yet approachable, at a 14-ounce bone-in portion
- Rare and specialty — a cut you won’t often find on steakhouse menus
