The Boss of Steaks. We left the bones in for enhanced flavor because the sweetest juices are concentrated near the bone. Rib Steaks are cut at least 1.5 inches thick so that you can sear and brown the outside without overcooking the inside. Should never be cooked more than medium-rare.
Tender, bone-in, contains one rib bone (thickness varies from 1.5-3 inches), weighs 1-2 pounds each, individually vacuum packed.
Cooking Tip: For steaks thicker than 2 inches, treat them like a mini-roast for 2-people: sear on both sides, let it rest for 10-15 minutes, then finish cooking in a pre-heated oven at 350F. Let rest for a few more minutes, and enjoy!)