Cowboy Rib-Eye Steak
Cowboy ribeye steak has a lot of aliases: Butchers call this bone-in cut a rib chop, while chefs refer to it as the aforementioned cowboy or hatchet steak. It’s also known as the “meat-eaters steak” for its rich, but not overpowering flavor. Whatever you decide to name it, if you're cooking this special piece of meat, it’s important to get a nice sear to help break down external fat and internal marbling before you finish the steak in the oven. For maximum flavor, we use a simple rub with oregano, paprika, and brown sugar to coat the meat, letting it sit for three to four hours or overnight before cooking.