Bring your appetite if you’re going to tackle this bad boy! The Cowboy Steak is T H I C K – about 2 – 3 inches thick! This bone-in ribeye cut is so perfect, you only need a few scratches of salt and fresh-ground black pepper before you toss it on the grill. Cowboy Steaks can also be broiled, roasted, and cooked sous vide. It’s recommended that you let the steak reach room temperature before cooking.