This steak is rich, juicy, and full-flavored with generous marbling throughout. Sold bone-in as a thick-cut. We like to call these the "Wow" steaks!
These steaks offer great plate coverage and impressive presentations.
The bone is made of temperature-maintaining properties that allow the meat to stay in a heat range where the meat is most tender and moist. ... The only difference from cooking boneless ribeye is thatbone-in ribeyes need a longer time to cookbecause the bone can interrupt and slow down the heat distribution.
When you think Texas I'm certain a juicy ribeye comes to mind!
Here at MTXBeef we raise our cattle to produce the taste and tenderness you deserve and a ribeye steak is where all that marbling shows off!
Enjoy a bone in or bone out ribeye steak as is or perfectly portioned. All our beef has at least a 14 day dry age foundation but you can also choose a further dry aged cut of at least 21-35 days.
