24 Oz

Discover the bold flavor of Carnez’s USDA Prime Dry-Aged Cowboy Steak. This impressive 24-oz bone-in ribeye is dry-aged for more than 45 days, intensifying its flavor and tenderness. With its striking bone-in presentation, abundant marbling, and deep savory character, this steak is the perfect centerpiece for true steak lovers and special occasions.

What is a Cowboy Steak?
The Cowboy Steak is a bone-in ribeye that includes a portion of the rib bone, creating both an impressive look and a richer flavor. Known for its natural marbling and tenderness, this cut becomes truly extraordinary when paired with USDA Prime quality and extended dry aging.

What Does Dry-Aged Mean?
Dry-aging is an artisanal process where beef is stored in a carefully controlled environment for several weeks. Over 45 days, natural enzymes break down muscle fibers to reduce tenderness, while moisture loss concentrates the flavor. The result is a steak with a deep, nutty, and umami-rich flavor and an intensity that fresh beef cannot match.

Key Features:

• 24 oz Cowboy Steak (bone-in ribeye) with striking presentation

• USDA Prime grade for unmatched marbling and tenderness

• Dry-aged for 45+ days for bold, nutty, umami-rich flavor

• Perfect for grilling, roasting, or pan-searing

Cooking Tips:
Bring the steak to room temperature before cooking. Preheat your grill or cast-iron skillet to high heat. Season generously with coarse salt and freshly ground pepper. Sear each side for 3–4 minutes to build a crust, then finish over medium heat until it reaches your preferred doneness (130°F for medium-rare). Rest for 5–10 minutes before slicing against the grain to maximize tenderness and flavor.

Why Choose Carnez?
At Carnez, we specialize in premium American beef that delivers beyond expectations. Our USDA Prime Dry-Aged Cowboy Steak combines superior grading, dramatic presentation, and the deep, complex flavor that comes from extended dry-aging. It is hand-selected and crafted to give you a dining experience worthy of the finest steakhouses.