This steak is rich, juicy, and full-flavored with generous marbling throughout. Sold bone-in as a thick-cut (1.5"). 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.