Thick Cut Ribeye

The Thick-Cut, 18oz version of our most popular cut.

Our Ribeye is cut from the center of the rib section and has a very pronounced beefy flavor. They are best cooked on an open flame, charred lightly and medium-rare in the middle–remember that a steak this large has to rest for some time. Baste it with butter and rosemary so the taste of the meat shines through.