Splurged on a couple of Cowboy Ribeye's

Meeeshigan22

Reverse sear, turned out pretty good. Pulled one at 135 hoping for med rare but it was med, will know better next time.

Jstroke

Those look great. And i give you a salute. Ill take one for a snack

pgprescott

Ditto what @Jstroke says. 

jabam

Nice!!

stv8r

Pull at 120...Then you'll be happy

Meeeshigan22

Thanks guys, even the Buckeye. haha

This cook finally pushed me to invest in the Thermapen. With expensive meat it will be money well spent I'm sure. And yeah I bought a Blue one JStroke LOL.

Still being new to the Egg it amazes me that I you can be off a bit and still have it turn out great. 

JohnnyTarheel

Looks great!!

bluebird66

Very nice!

Terrebandit

They look great. 

A cowboy cut is simply a bone-in ribeye cut between the rib bones resulting in a thickness of well over 2 inches.  They are also dressed to create the rib bone "handle".  Of course, you get charged extra for that prep.  Try buying a bone in ribeye for cheaper and dress it up yourself to save a little money.