16oz -Ribeye Steak

The ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.   Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes. Recommended Doneness: Medium-Rate, Medium, Medium-Well Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper.  Suggested Reads on cooking Bone-In Ribeye: How to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce) Butter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce) Average size is 16 ounces. Please note that actual weights can vary by about 10%.