The Akaushi Wagyu Cowboy steak is essentially a ribeye steak with a short frenched bone left intact.  This impressive cut of beef is prized not only for its size, flavor, abundant marbling and a rich, buttery texture, but also for the added flavor and moisture that the bone imparts during cooking. When preparing an Akaushi Cowboy steak, it's often grilled or seared to achieve a caramelized crust on the outside while preserving the tenderness and juiciness inside. The bone, enhances the flavor and juiciness of the steak and elevates the overall eating experience. Due to its quality and size, the Akaushi Cowboy steak is considered a premium cut of beef, often served at upscale steakhouses or enjoyed as a centerpiece for special occasions where its impressive appearance and exceptional flavor can be fully appreciated. Cooking Instructions: To fully appreciate the rich flavor and tenderness of the Akaushi Cowboy steak, a reverse-sear method or grilling with a finish in the oven is recommended. These methods ensure a perfect crust while keeping the Cowboy steak juicy and tender inside. Take the steak out of the refrigerator 1 hour before cooking to allow it to reach room temperature. This ensures even cooking.  Generously season all sides of the steak with kosher salt and freshly ground black pepper. A light drizzle of olive oil can help the seasoning adhere better.

• Set up your grill for two-zone cooking—one side with high heat for searing and the other with medium-low heat for slow cooking.  Start by searing the Cowboy steak over high heat for 2-3 minutes on each side to develop a nice crust. Move the steak to the cooler side of the grill and continue cooking until the internal temperature reaches your desired doneness (120°F for rare, 130°F for medium-rare, 135°F for medium). Given the thickness of the Cowboy, resting is crucial to maintain its juiciness. Allow the steak to rest for 10-15 minutes to reach the desired doneness before serving.

Doneness Guide:

• Rare: 120°F (49°C)
• Medium-Rare: 125°F (52°C)
• Medium: 135°F (57°C)

We suggest pairing the Akaushi Cowboy steak with hearty sides like roasted potatoes, grilled asparagus, or grilled brussel sprouts  to complement the richness of the beef.  A rich red wine reduction or garlic herb butter can compliment and enhance the steak’s flavor without overpowering it. It is recommended that you use a meat thermometer to avoid overcooking this premium cut.  When ready to serve, slice the steak against the grain for the most tender bite.