"The Headliner" - Boneless Ribeye – 1.75-Inch Thick

Our boneless Akaushi ribeye brings rich beef flavor and natural marbling to a generous 1.75-inch-thick steak. With the bone removed, it is easy to slice and serve for a memorable steak night.

Cooking:

Cast-Iron Sear + Oven Finish
Pat the steak dry and season with salt and pepper. Heat a cast-iron skillet until hot, add a little high-heat oil, and sear both sides until a deep brown crust forms. Transfer the oven-safe skillet to a 375°F oven and finish to your preferred doneness. Rest before slicing.

Cast Iron Over an Open Fire
Let the fire burn down to a steady bed of coals. Preheat your cast-iron skillet over the coals, add a little oil, and sear the seasoned steak on both sides. Move the skillet to a cooler area to finish cooking gently, turning as needed. Rest, slice, and serve.

Reverse Sear
For these thick-cut ribeyes, start in a 250°F oven until the steak approaches your desired doneness. Finish with a quick sear in a very hot cast-iron skillet for a browned crust. Rest before serving.

1.75 inches thick.

21 Day Aged, Grass and Grain Finished