This is one of our favorite steaks and we often refer to it as the "Ribeye's little brother". Cut from an area near the chuck primal (for all of that amazing chuck flavor), these steaks sit directly next to where ribeyes are cut from, giving it some tenderness as well. This cut has beautiful marbling and incredible flavor but costs substantially less than the Ribeye. After pan searing or grilling, top with a pat of butter, some fresh herbs, and fresh cracked sea salt/black pepper for an incredible meal.