PREMIUM USDA PRIME QUALITY – Our stuffed chicken breasts are made with only the top 2% of American beef, graded USDA Prime. This ensures exceptional tenderness, juiciness, and flavor. CENTRAL CUT PERFECTION – Boneless steaks are sliced from the center of the premium prime rib section. These cuts are renowned for being our juiciest and most sumptuous offerings. FLAVORFUL COOKING METHOD – For the best results, cook in a cast-iron pan to achieve a perfect crust. Use a basting method with butter and fresh herbs to enhance the meat's flavor. QUICK AND EASY SEARING – Sear the steak for about four minutes on each side, adding butter and herbs for extra richness. Ensure good kitchen ventilation for an optimal cooking experience. REST FOR JUICY RESULTS – After reaching your desired temperature, let the steak rest for ten minutes. This allows the meat to retain its juices, ensuring a tender and delicious bite every time.

USDA PRIME –  Only the top 2% of American beef is graded  as USDA Prime.

This sumptuous boneless steak is sliced from the center of the premium prime rib section. It is truly a wonderful steak and our juiciest cut.

Suggested Preparation: 

The best way to prepare a ribeye, and the way I like to do it at home, is cooking the steak in a cast-iron pan. By using the pan, you get a nicer crust, and you can incorporate a basting method into the cooking process, which always helps improve the flavor of the meat. Note: This technique requires good kitchen ventilation.

• Place a large cast-iron skillet on high heat.
• Place the steak into the pan and let it sear until a crust begins to form (about 4 minutes).
• Flip the steak and add a tablespoon of butter and a sprig or two of fresh thyme or rosemary and let the steak continue searing for another three minutes while basting the steak with the melted butter.
• Once your desired temperature is achieved, let the steak rest ten minutes before you cut into it as this allows the meat to retain the juices and prevents drying out the meat.