Rib Steaks
Rib Steaks

Rib Steaks

Regular price $154

Tomahawk Rib Steaks (long-bone, USDA Prime & USDA Prime Dryaged)

The Tomahawk Steak, so-called because of its resemblance to a tomahawk, is typically two inches thick and a larger version of the Bone-In Frenched Ribeye Steak. The bone has been left to enhance the taste of this most flavorful cut. The Frenched-style bone makes for a dramatic and elegant presentation, perfect for impressing your guests. This cut can be grilled or broiled and can easily feed two people.

Rib Steaks (short-bone, USDA Prime & USDA Prime Dryaged)

The rib steak, which is commonly referred to as a cowboy steak, comes with the bone. The bone adds more natural flavor and makes a great presentation on the table. The rib has more marbling running through it than any other cut, giving the rib steak a remarkably buttery flavor. This steak is known to have a light beefy taste and a tender texture, making it one of the most preferable and flavorful steaks available.

Ribeye Steaks (boneless, USDA Choice Certified Angus Beef & USDA Prime)

The ribeye is a rib steak without the bone. The rib has more marbling running through it than any other cut, giving the rib steak a remarkably buttery flavor. This steak is known to have a light beefy taste and a tender texture, making it one of the most preferred and flavorful steaks available. For those of you with smaller grills, the boneless rib eye takes up less space on the cooking surface.

Rib Steaks