Ribeye Steak (Bone In) - 1.25" Thick - Dry Aged 21 Days

1 Steak per package. ($22 lb)

The Ribeye Steak cut from the rib section. The meat is heavily marbled with fat. Cut 1.25" thick. 

USDA inspected. Frozen and vacuum sealed. Ethically raised without the use of synthetic chemicals, hormones, or antibiotics.

Steak Tips:
• DEFROST your meat properly – overnight in the fridge is best, or under cold running water for 30 min. if you must.
• DRY your meat completely and bring to ROOM TEMP before cooking. Season GENEROUSLY with course Kosher salt; Fresh cracked black pepper to taste. Ensure the oiled pan is hot enough, the steak should sizzle aggressively when placed in. Finish on stove top or in oven.
• Our steak is best enjoyed MEDIUM (140°F) to MEDIUM-RARE (130°F). Beef continues to cook 5 – 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source “early”.
• Remove from the pan and REST your meat for at least 5 minutes. Serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely.