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  • I had the Bone-In Ribeye, and it was ok. I ordered it rare, and it came with a very nice red interior. It was also pretty tender, but it could've used more seasoning to bring out the beefy flavor. The black peppercorns were very coarsely grounded so some bites were overly peppery. On the plus side, the ribeye had a good sized rim/cap/deckle/whatever you call that piece of meat surrounding the edge of a ribeye. That's literally the best piece of meat from a cow.
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