Ribeye Steak (Bone-in)

We love big flavor (and we cannot lie) - our dry-aged Bone-In Ribeye Steaks are easily our favorite. Why Bone in vs Boneless? (We've got both.) Cooking this steak, with the rib bone in, does some things you might appreciate. As the steak gets cooked, the bone, and marbled fat, release juices that combine on the surface of the steak, adding amazing flavors you cannot get any other way. The bone and fat actually work together to make this steak unique. Next, the bone adds a thermal mass to the steak, giving you a temperature "cushion." This slows the cooking process a little bit, which, if you're sometimes (often) distracted while you're cooking like we are, can help prevent overcooking this super premium steak.