THE BASICS & BEYOND
Our premium, bone-in rib-eye is generously marbled, full of flavour and incredibly tender. The tantalizing size – and rich, buttery eating experience – create a glorious dining event that brings guests back again and again.Schedule A Cutting
Eric Leterc, Sterling Silver Signature Chef
“I love to serve ribeye. We use it in multiple ways at the Pacific Club because of the flavour profile and tenderness.”
The term “cowboy rib-eye” or “cowboy cut” is often used in American restaurants for a bone-in rib-eye. Even though, historically, the “eye” referenced the center-best portion of rib steak, without the bone.
Grill / Broil / Skillet / Smoke / Roast / Sous Vide