Description

Hand cut from the rib section and aged a minimum of 41 days, offering tenderness and the enhanced richness that comes from leaving the bone intact. Richer, bolder flavor with a distinctive nutty note, this beefy cut is great for grilling, broiling, or pan grilling. The Ribeye gets such high praise because it’s the most well-marbled of all the steaks and tender to boot. We handcraft this steak to showcase the brilliantly marbled center, including a nice Ribeye cap on one end which is loaded with delicious flavor.