Ribeye, Boneless

Grass-fed, grain-finished and locally-sourced Pennsylvania beef.  WHY WE LOVE IT: In our restaurant life, the ribeye is the most sought out cut we have. It's tender, but has some chew to it. Since the ribeye contains a couple different muscles, it packs a big flavor punch. Arguably, the best part of the ribeye is muscle that sits on the top of the ribeye, the spinalis dorsi... but it's all good if you ask us! 12 oz. per pack Boneless Frozen Shelf life: seven days in the fridge or up to one year frozen Let thaw in the refrigerator. Place in fridge in the morning for use in the evening Qty.  Portion Size Unit Price 12 oz 1 portion/steak $24/portion   FROM THE CHEF: A steak like this deserves special attention, but that doesn’t mean cooking it is difficult. Our reverse sear method is perfect for a ribeye and because of the dry-age and nice marbling, salt and pepper are all you need for seasoning. Don’t forget to let your steak rest at least 10 minutes before cutting into it.