A cut of beef from the rib section, characterized by the rib bone being in tact. This cut offers a richer, more intense flavor due to the bone’s marrow infusing the meat while cooking. Seared in a cast-iron pan with homemade tallow, finished with butter, thyme and garlic. The rib steak for two is sliced off the bone and cut into slices for ease of sharing. Allergy: dairy *can be made without butter