Wagyu Cross Ribeye Steak (Boneless)
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Rib Eye Steaks are sliced from the rib sub primal, and are a boneless cut. (When the bone is attached it is called a Rib Steak or Tomahawk steak.) The marbling found in this cut leaves it loaded with flavor, and helps it remain tender during cooking. This steak is a candidate for grilling, but our preference is to either sous-vide and sear, or just pan cook them, as it is difficult to get a good sear on a typical grill to lock in the amazing fats