Rib Eye Steak – Large & Extra Thick

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    16 ounce per steak, 1.25 – 2  inch thick

    Our rib-eye steaks are one of the tastiest steaks going due to their heavy AAA marbling. Hand-cut from the fore rib, dry-aged,  we recommend cooking in a griddle or frying pan and keeping it simple with a butter, salt and pepper rub. Be sure to rest your steak for at least half the cooking time to allow it to relax. Dry aged for 28 days for optimal tenderness and flavour

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