Roxanne Hodkiewicz
May 19, 2026
Exactly as advertised. Will be back next week.
Featured
About this cut
What makes this cut.
A long-bone ribeye trimmed clean — the show-stopper cut. Built for the grill or a hot cast-iron sear.
Cooking notes
01
Bring to room temp
Take the cut out 30–45 minutes before cooking. Cold meat sears unevenly.
02
Season generously
Coarse salt and pepper just before the heat. Let the meat speak.
03
Hot, dry heat
Cast iron or a screaming hot grill. Patience on the first side builds the crust.
04
Rest before cutting
Five minutes minimum. The juices redistribute — this step earns the price.
Reviews
What regulars are saying.
4.9/5
Based on 13 reviews
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13 reviews
Kayla Gottlieb
May 4, 2026
Best cut I've had in years. Worth every penny.
Keven Mosciski
Apr 19, 2026
I've tried every butcher in the county and nothing comes close.
Sigurd Harber
Apr 4, 2026
Incredible quality — perfectly trimmed, beautifully marbled.
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