This product will deliver in 4+ days
Our first ever Cut of the month!
There is nothing sexier than a cowboy steak. Rich, juicy and flavorful are some of the words that come to mind when looking at this beautiful rib-eye cut cowboy style, meaning with a short frenched bone.
Ribeye presents excellent marbling, loaded with flavor and remains tender during most any cooking process.
Source: US MidWest
Grade: USDA Choice (Black Angus Beef)
We would wager to say that the Ribeye is the most popular steak in America. Its most commonly served at restaurants.
This is a THICK, restaurant grade steak. Each steak weights about 20 OZ, significantly larger and thicker than your average supermarket ribeye.
This product has been aged for 30+ Days to improve tenderness and flavor
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)