Organic rib-eye steaks (2 count)

Organic, No Antibiotics, Responsibly Raised, No Hormones, Grass-Fed, Grass-Finished

Exceptionally tender, with significant fat marbling that keeps them juicy and flavorful, rib-eyes come from the rib primal cut, which runs from the hip to the shoulder, and gets little exercise. This cut is best cooked quickly over high heat, such as on a grill or in a cast-iron skillet, to get a good sear on the surface while maintaining a silky center.