3 Steakhouse Chains Serving the Best “Cowgirl Cut” Steaks

Nearly every steakhouse has a cowboy steak on the menu, but only a few serve up the cowgirl. What is the difference between the two? A cowboy is generally a thicker, bone-in ribeye, typically larger, weighing around 20-32 oz. The long rib bone is frenched to give it a distinctive appearance, and it generally has superior marbling, tenderness, and a rich, beefy flavor. The cowgirl, on the other hand, is typically smaller and boneless, or has a shorter bone. And, it is most commonly prepared by removing the spinalis (rib cap), making it leaner. Where can you feast on a cowgirl ribeye? Here are 3 steakhouse chains serving the best cowgirl cut steaks.

Morton’s The Steakhouse

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