Thick-Cut Boneless Ribeye Steak


16 oz

A fan favorite, the Ribeye is the most well marbled steak from the cow, both inside and out. Absolutely perfect for pan searing due to its fat content, with a richer flavor than other steak cuts, but whether in a pan or on the grill, you can’t go wrong with a Ribeye. No antibiotics or added hormones.

Keep frozen until ready to use. Defrost in the fridge prior to cooking, and use within 2 days of defrosting.