Rib On the Bone Steak

Rib On the Bone Fillet Steak
Richly marbled, tender and made for the grill.

Bone-in beef rib fillet steak, also called tomahawk or cowboy steak or ribeye steak with the bone, is a cut that is celebrated for its rich flavor, tenderness, and juicy texture. It is characterized by its marbled fat, which not only adds flavor but also helps in keeping the meat juicy during the cooking process. The bone adds flavor and is a key aspect of how this cut is prepared and cooked.

Whether pan-seared, grilled or roasted whole, Rib on the Bone fillet steak is a nutrient-dense, premium cut perfect for special dinners or everyday indulgence.

Cooking Ideas:

• Season simply and pan-sear to medium-rare, then rest and slice

• BBQ over high heat with a touch of salt and olive oil

• Serve with creamy mash, greens and peppercorn sauce

• Slice thin for steak sandwiches or grain bowls

• Roast as a whole rib fillet for a celebration meal