Why You'll Love It

For the steak lover who demands the best, the Australian Black Angus Mb2+ Cowboy Ribeye is the perfect choice. With its superior marbling, tenderness, and flavor, this premium cut of beef is sure to please even the most discerning palate. So don’t settle for anything less – treat yourself to the best with the Australian Black Angus Mb2+ Cowboy Ribeye.

FAB Recommendation for the Cowboy: 

Preparation: Allow the Cowboy Ribeye Steak to come to room temperature and season generously with coarse salt and cracked black pepper.

Grill Setup: Prepare your grill for direct high heat. Clean the grates and oil them lightly to prevent sticking.

Sear: Place the seasoned steak on the hot grill grates. Sear it for about 2-3 minutes on each side with the lid down, creating those iconic grill marks. This sear locks in the juices.

Indirect Heat: Move the steak to the cooler side of the grill or reduce the heat to medium. Continue grilling with the lid down. This allows for even cooking without burning the exterior.

Internal Temperature: Grill the Cowboy Ribeye until it reaches your desired level of doneness. Use a meat thermometer for precision: (52°C) for rare, (57°C) for medium-rare, (63°C) for medium, (68°C) for medium-well.

Rest: Once it's done, remove the steak from the grill and let it rest for about 5-10 minutes. This resting period allows the juices to redistribute, ensuring a juicy, tender result.