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delivers a sublime
true purists still call it what it is: a Kansas Steak
Most people will not eat more than 1/2 pound so you'll have plenty of leftovers guests can take home
Louis Ribs are different meats but they are not
Bone-In Ribeye (Cowboy Steak) 45+ Days Dry Aged Shellfish delivers a sublimeOur Ribeyes are THICK, restaurant grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye. Our cowboy steaks are akin to those served in the best steakhouses in Chicago. Simply put, there is not a better steak. Except perhaps, our dry aged bone in Ribeye. Fine silky marbling, amazing texture and flavor, perfect tenderness and the distinct roasted, nutty flavor of a properly dry aged steak.
