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