USDA Prime Bone In
Ribeye Steak
Our Bone-in Ribeyes are THICK, restaurant grade steaks. They are more than 20 oz per steak, significantly larger and thicker than your average supermarket ribeye.
Our Bone-in Ribeye steaks are akin to those served in the best steakhouses. Simply put, there is not a better steak, Except perhaps, our dry-aged bone-in tomahawk Ribeye. Fine silky marbling, amazing texture and flavor…. perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.
This is not your average Ribeye, it isn’t even your average Prime Ribeye.
On the Grill:
1. About 20 minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
2. Heat your grill to high. Season liberally with salt and pepper. Place the steaks on the grill and cook until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill 3 to 5 minutes for medium-rare (an internal temperature of 135 degrees F), 5 to 7 minutes for medium (140 degrees F) or 8 to 10 minutes for medium-well (150 degrees F).
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Location:
220 Passaic St. Passaic NJ 07055