Our Bone-In Ribeye is a beautiful steak, more complex and beefy than its boneless cousin. It has the most marbling of all steaks. As a point of distinction, a Bone-In Ribeye has two presentations: 1) a ‘Cowboy Cut’ steak, which has a short frenched bone (which means the meat has been cut away from the end of a rib so that part of the bone is exposed); and 2) a “Tomahawk” Ribeye that has a long frenched bone, sometimes referred to as a “Dinosaur Ribeye.” Since the bone insulates the meat while it's cooking, it allows the steak to retain moisture and juiciness while still infusing the meat with that richness that only a bone can give. However, Bone-In Ribeyes are not for the culinary timid as it requires some patience for the perfect doneness. We suggest cooking our 100% Grass-Fed, dry-aged, 1.5-inch thick Bone-In Ribeye Steaks medium-rare for the best experience. Going beyond that degree of doneness, a steak will begin to lose it's tender juicy qualities. Using a fast cooking method with high dry heat is the preferred cooking option and will give the steak a great sear without overcooking. (As with all steaks, make sure not to overcook them, for all the above-mentioned reasons). Can you cook a Ribeye indoors? Yes … pan roast or reverse sear are the best options, or the tried and true broiler is always an option.