Chairman's Reserve Ribeyes | 12 x 14oz Center Cut | 1-Inch Tail

Some steaks are good. Chairman's Reserve ribeyes are something else entirely.

This is USDA Prime and upper 2/3 Choice beef — a standard so demanding that less than 25% of all USDA Choice beef even qualifies. That means the steak in your box didn't just pass inspection. It earned its place. The marbling is exceptional, the tenderness is over the top, and the flavor is the kind that makes you put your fork down and just appreciate the moment.

Twelve center cut ribeyes, 14oz each, 1-inch thick. This is where beef is made great — by those who raise it right, and those who know the difference when they taste it.

What's inside every order:

• 12 Chairman's Reserve ribeyes — 14oz each, 1-inch center cut
• USDA Prime & upper 2/3 Choice — less than 25% of Choice beef meets this spec
• Exceptional marbling — the kind that melts into the meat as it cooks
• Center cut — the most tender, most consistent section of the ribeye
• At $49.92 per steak, this is fine dining quality without the fine dining price
• Flash frozen at peak freshness and ready for your freezer

Recommended Cooking: Thaw overnight in the refrigerator. Important: remove from the plastic or vacuum seal bag before thawing — this allows the meat to breathe and gives you a much better result.

Cast Iron Sear: Bring steak to room temperature 30 minutes before cooking. Season generously with salt and pepper — nothing more needed. Sear in a ripping hot cast iron skillet with butter and fresh thyme 3-4 minutes per side for medium rare. Rest 5 minutes before cutting. Target 130°F for medium-rare. The marbling does the rest.

Grill: High heat, 4-5 minutes per side. Rest before serving. A steak this good deserves a little pink in the middle.

Reverse Sear: Season and place on a rack in a 275°F oven until internal temp reaches 120°F. Finish with a screaming hot sear in butter 2 minutes per side. Rest 5 minutes. This method is made for a ribeye this thick.