A bone in ribeye that is cut in between the rib bones producing a thick cut steak about three inches thick along with a long rib bone that can act like a handle.

Great on the grill.

It has good flavor, tenderness and is very juicy. Season with your favorite seasonings or marinade and then grill.

On a hot grill cook five minutes on one side then give it a quarter turn and cook another five minutes on the same side. This will give you your criss cross grill marks. Then repeat on the other side.

Best to use an instant read meat thermometer and pull off the grill at 120 degrees for rare.

Let stand for ten minutes to allow juices to set.