- Tip: Cook it whole as a roast or cut into individual medallions. The result in any case is a very tender and flavorful steak.
- Provenance: Nebraska
- Culinary Advice: We’d love to chat more about how to cook or prepare your produce. Come visit or call us!
A unique cut of beef rarely seen in butcher’s cases, the ribeye filet is the true center cut eye of the rib. It’s similar to a filet mignon in size and tenderness, but hearty and well-marbled like the fan favorite boneless rib eye.