About this cut:
We've left the bone in these First Cut Rib-steaks for maximum flavor. Cut ~1.25" thick, these steaks will satisfy even the most discerning palate. The eye of the rib is the most tender kosher cut available, and you'll find it here surrounded by the crescent, or ribeye cap, which is the most delicious piece of meat on the entire steer.
Basic Cooking Technique:
Sear over high heat on a grill, then finish using indirect heat. May also be broiled or pan-seared. Tent with foil and let rest for 10 minutes before slicing and serving.