The ribeye steak is a rib steak without the bone, known for its rich beefy flavors! Obtained from the rib area of naturally-fed Angus beef, known to hold some of the most tender and flavorful cuts, we dry age these cuts for about 21 days, before they are ready for portioning. The generous marbling and juicy flavors are characteristic of the boneless ribeye, which can be sautéed, grilled or broiled in recipes. The marbling gently melts when cooked, emanating succulent prime rib notes in the flavor. Referred to as the Cowboy Steak by some, this one is a favorite in steakhouses, packing big flavors and satisfying big appetites!