Saw the price and thought it was an amazing deal. Ribeye is thick, very tender, nearly fell off the bone. Cap and filet separated after it reached 120 degrees internal before I seared it. I’d recommend salting it the night before and letting it sit in the fridge to allow the salt to penetrate into the center of the steak. Not doing this results in all the flavor being on the edges and not throughout the steak. I reversed seared it and used a rosemary salt and fresh cracked pepper. Roasted thyme, rosemary and garlic in beef tallow to pour on top. Nothing less than excellent from Creekstone.
