Rib Steak

Hand selected and cut, this Rib Steak is from same part of the cow as Prime Rib.  Cutting it bone-in gives this steak, when cooked, the deep flavor that makes it a favorite at steak houses across the world. Both bold & fine marbling helps to deliver that flavor.  Fine graining carefully selected by our expert butchers ensures the meat is firm yet tender.  Best when cooked on the grill, flat iron or broiler - this steak is cut medium to thick to allow for searing to achieve optimal crust regardless of what temperature you like to finish your meat.

Our favorite way to cook a Rib Steak is to bring to room temperature and spice with salt, garlic, pepper, fennel and/or other spices of your choice for approximately 40 minutes prior to cooking.  Sear on high heat to seal in flavor and then reduce heat until cooked to desired temperature.  Remove from heat and rest.  Remember that the temperature will continue to rise (therefore more doneness) for up to 10 minutes after removing from heat.  Keep the bone(s) as a great starter for soups, stews and chili.