Grass-fed Rib Steak

From the Rib


Like the Rib Eye Steak, the Rib Steak is cut from the front ribs in front of the sirloin. Called a Rib Steak because the meat is left on the rib bone. This adds a layer of complexity to an already complex steak.

Noted for it’s complex flavors resulting from multiple muscle groups and marbling. Can be grilled, pan seared, or broiled and is best served rare to medium rare at most to appreciate the flavors. The bone-in nature of the steak, however requires special attention to cooking temperatures near the bone. This area will be the last to cook through as the bone acts to insulate the meat from the heat.

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