This is the smaller brother to your restaurant grade RibEyes (which we call, the perfect steak). The only difference is the smaller portion and the lack of consistency in the shape of the steak. However in terms of flavor.. it is the same 2 inch thick beautiful steak.
When you cut restaurantgrade RibEyes, you get some portions that are not "that perfect" they are smaller and incosistent.... they may not be good enough to serve at a Michelin star restaurant but they are perfect for the grill. Definitely one of our best price/value propositions.
This product has been aged for 30+ Days to improve tenderness and flavor
Note this product may vary in terms of shape and look. However its the same quality.
Recommended Doneness: Medium-Rate, Medium, Medium-Well
Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper.
Suggested Reads on cooking Bone-In Ribeye:
How to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)
Butter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)
The ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.
Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.
Source: US MidWest
Grade: USDA Choice (Black Angus Beef) (learn more)
This item MIGHT be delivered frozen.