The Boss of Steaks! A tender and fatty cut, our Rib Steaks are cut nice and thick so you can sear and brown the outside without overcooking the inside. We leave the bone in for enhanced flavor since the sweetest juices are concentrated near the bone. These steaks are suited for cooking from rare to medium-rare.
Ways to cook: pan/skillet cook, grill, broil
Size: Bone-in, 1 ¼ - 1 ½ inches thick, weighing approximately 1.5 lbs. each, individually vacuum packed
You May Also Like: Rib Eye SteakSuggested recipe: Grilled or Broiled Rib Steaks with Salsa Verde
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