The Outlaw is a 20 oz. bone-in ribeye, perfectly seasoned and flame-grilled just the way you like it. Taste what's got our fans so fired up.

HIGH STANDARDS. BIG FLAVOR.

1. CHAR SEASONING. Crafted to bring out the fire-grilled flavor of our bone-in favorites.
2. GRILL SEASONING. Its blend of herbs complements the flavor of everything on the grill.
3. PRAIRIE DUST SEASONING. This versatile spice blend enhances the flavor of steak, chicken, veggies and more.

And eat something Texas ish. So I found this thing called the outlaw ribeye. It is an 18-ounce. $25.99 it is well marbled and tender bone-in cut grilled over an open flame to bring out the juicy

Our Guests love this steakhouse classic so much, they've made it our top selling steak. A well-marbled, juicy 12 oz. ribeye seasoned and expertly grilled by our Grill Masters for the best flavor in every bite.

The name “ribeye” was likely coined because this steak is found in the centermost part of the cow – the “eye” – and is the best portion of the rib steak with the bone removed. The boneless ribeye is sold under several different names here in the United States, such as: Spencer Steak.

Ribeye. For the ultimate juicy, beefy flavor, a ribeye is a great choice. These ultra-flavorful steaks are essentially individually cut prime rib roasts, and they come from the cow's upper rib area. Ribeyes are super fatty, which allows them to retain their juiciness even when cooked over very high heat.

Fire-grilling our bone-in cuts to lock in all the juicy flavor. Searing our boneless cuts for melt-in-your-mouth texture. No matter the steak, it's grilled to your desire of doneness every time.

The Characteristics of Longhorn Beef Longhorn beef has a unique flavour profile that is unlike any other type of beef. It is leaner than other types of beef, with less marbling, which makes it healthier and lower in calories. However, despite its leaner nature, it is still incredibly flavorful and tender.

This steak is rich, juicy and full-flavored with generous marbling throughout. Sold bone-in. Due to the exceptional taste and tenderness Beef Rib Steaks deliver for operators and diners alike.

Rib-Eye Steak is hands down our most popular steak cut – and it's not hard to see why. The steaks are cut from the “eye” – the very best part – of the rib, close to the backbone, where the meat is naturally tender. And a rich marbling of fat bastes the meat as it cooks, adding succulence and flavour.

The perfect sized ribeye of 12oz to 16oz will satisfy most steak lovers, but it is also offered in 20oz for those who prefer thicker steaks.

Our Ribeyes will average about 8 to 10 oz each and are approximately 1 inch thick.

The ribeye is a boneless cut taken from the rib section of beef cattle while the rib steak is a bone-in ribeye. It is a very tender cut of meat, containing more marbling than other cuts. The USDA recommends cooking ribeye steaks to an internal temperature of 145°F.

Ribeye steak is a cut out meat taken from the cow's beef rib. This primal cut is located along the cow's ribs, with the ribeye typically taken from between the sixth and twelfth ribs.

The ribeye is known to most steak lovers as the most flavorful cut of steak. If you compared the T bone steak vs ribeye or ribeye vs strip steak, the ribeye would likely be the fan favorite almost every time. This cut of steak comes from the ribs of the animal, right between the loin and shoulder.

Ribeye steak is a good protein, iron, and zinc source. It also contains high omega-3 fatty acids, which are beneficial for heart health, hair, and skin, regulating blood pressure, growth, and body development. However, because ribeye steak is high in fat, it is better to consume it in moderation.