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IN PRAISE OF COWBOY STEAKS

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Rib-eye steaks are deeply marbled, tender, and beefy—they’re from the same part of the steer that’s used for prime rib. Bone-in steaks (like these) have more flavor than boneless, and the bone protects against overcooking. Of special interest is the exterior band of fat and meat on a rib eye called the deckle; connoisseurs say it is the most flavorful part of the cow.

BIGGER IS BETTER
Cowboy-cut rib eyes are double-thick bone-in steaks. They take longer to cook than single-serving rib eyes, so they have more time to soak up smoky grill flavor.