Prime Ribeye Filet

 A ribeye steak with the spinalis dorsi muscle, also known as the ribeye cap or simply "spinalis," has been separated from the main eye of the ribeye. Here's what characterizes this cut:

After removing the spinalis, what remains is often referred to as the "ribeye filet" or "center-cut ribeye." 

When cooked properly, a boneless ribeye steak is juicy, succulent, and easy to cut.

Boneless ribeye steak can be prepared using various cooking methods, including grilling, pan-searing, broiling, or sous vide.

Approximately 10-12 oz

*All steaks are wet-aged for 21 days to enhance the tenderness and flavor of the beef