Love a tomahawk, but find them a bit unwieldy? Then go for our Bone In Ribeye Steak. The flavor profile and texture differences within the steak make it a pleasure to experience a Randall Ribeye. And as we know, the closer the bone, the sweeter the meat.Season liberally with salt and pepper, throw on a very hot pan for 2 minutes per side, then lower the temperature to finish. If you like taking more time, try your sous vide, or take that hot pan after searing and pop it in a low oven to finish your steaks. You can also try the reverse sear-- start in a low oven and finish with a hot sear and butter basting.
Please Visit our RECIPES PAGE for cooking suggestions.
