Gold Ribeye · 16 oz
14 in the Half Cow recipe
I was delighted with the visual appeal and thickness of the ribeye cut. It reverse seared deliciously and pleased my diners. Tender, juicy and tasty.
These Tomahawk steaks are nice size and money well spent. They were a present sent to my son in the military and he was so excited to see them in his bag.
Right, let’s get one thing straight. This is clearly a beautifully marbled cut of meat—absolutely stunning. My family and I devoured it, no question about that. I used my pellet grill, cranked it up to 450°F, and brought it to a perfect medium-rare. Now, was it worth $149.99? Look, on occasion, sure—it’s a treat. But I’ll be honest, the other cuts were just as fantastic. It all comes down to the prep, the cooking time, and, of course, how you slice it. I’ve got a subscription with Four 6’s, and let me tell you, I’m not cancelling that. Will I buy from HCC again? Definitely.
The marbling was exceptional and the tenderness was incredible! Highly recommend always looking to support Texas companies!
They were great a definte show piece. I first cooked them sous vide for 48 hours and then in my smoker another 4.
