Our bone in ribeye cut consist of the finest AAA beef found in Canada. This cut is for all the steak lovers who love a tender, well marbled premium cut. The slight extruding bone of the rib not only makes a statement when served but also serves as a thermal barrier allowing the meat to come to temperature more gradually preventing overcooking as well as keeping its iconic shape.
 
Specs
 
*Weight may vary
 
Cooking Method
 
We recommend cooking this cut to slightly under medium rare (~52C, ~125F) finish as the marbling requires time to render through the meat and most importantly letting it rest. The temp will climb up to medium rare while resting. Remember, the meat closest to the bone will have an average temperature of 5C-10C lower than the meat at the opposite extremity. Bone in steak usually fair better being done in the oven or on the grill.
Enjoy!