Steakhouse Cuts Dry-aged steaks: ribeye and New York strip, boneless or bone-in, plus the T-bone. Ribeye is the most marbled, strip has more beef flavor, and the T-bone puts strip and filet on one bone. Cooking guides: How to Cook a Ribeye and How to Cook a New York Strip .
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Heritage Black Angus · 28-Day Dry-Aged
Bone-In Filet Mignon
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