Name: Bone In Ribeye - Cowboy Steak
Availability: OutOfStock

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*For weight based products an exact price will be given when your order is packed and the total will be adjusted, if necessary before your credit card is charged.

Please note, on placing your order, you will receive an estimated total cost (the maximum amount you will be charged). Once our butcher has prepared your cuts and we know their exact weight, you will be charged the actual amount for your order on the day it is dispatched. Your order will be carefully packed by our team in chilltainers with ice packs and will be delivered via Overnight Courier Nationwide.

A closer look at the Bone In Ribeye

Winner of an Outstanding NZ Food Producer 2022 Gold medal- our Bone In Ribeye Steaks offer high levels of marbling, full grass-fed beef flavour and perfect juiciness. It is sure to impress both on the plate and on the palate! The rib bone provides protection to the meat for an even, perfect cooking and adds flavour.

Choose the cap-on 'Cowboy' (approx 1.2-1.5kg) for added ‘bulkiness’ and flavour; many consider the Cap as the tastiest cut on the animal. Or choose the Frenched 'Tomahawk' (approx 700-800g) for a lean look and perfect presentation.

Like every other Matangi cut it holds rich 100% grass-fed beef flavours enhanced by our unique 3 week dry-aging process.

Ideal for: Reverse Sear BBQ Pan Frying

Bone In Ribeye - Cowboy Steak

Cooking Instructions

For the best results, we recommend reverse searing your Cowboy Steak.

Remove your Cowboy Steak from the fridge at least one hour before cooking to bring it up to room temperature. Pat dry and season with sea salt.

Preheat oven or bbq to 120 degrees celcius and cook the beef until it reaches an internal temp of about 46deg (approximately 40 minutes). Then rest your steak for 10 minutes.

Heat a skillet with oil or bbq until smoking hot and sear the outside of the beef for 1-2 minutes on each side, until the internal temperature reaches 54deg for medium rare. Rest for another minute or two and then serve.

Alternatively, you can sear straight out of the oven/bbq and then rest. Season with salt & enjoy!

Crafted with precision...

Matangi Angus Beef is reserved for New Zealanders – meat connoisseurs, Kiwis or friends of Aotearoa who live here or visit – who want to experience the best grass-fed Angus beef.

Our meat is a luxury product perfect for special occasions. Offering a superior experience, we go the extra mile from breeding our own closed herd, with no butchering before 24 months, to hanging and dry ageing the quarters on the bone for three weeks before our in-house butchery team does the fine cutting. This produces the well marbled and succulent cuts our discerning customers expect and desire.

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Our mission...

The best grass-fed Angus Beef for Kiwi meat lovers.

The quality of our land is a key ingredient to raising healthy, strong and ultimately flavoursome Angus cattle. We breed and raise our animals over two properties within the Tuki Tuki catchment. Lush grass on nutritious soil, clean water in every paddock, shady trees, all contours of landscape – the perfect backdrop for contented animals. And we're constantly improving these wonderful places by planting native trees, fencing off creeks, protecting the soil and our water sources.