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Barbarian Rib Steak

Barbarian Rib Steak

For The Slab Master that isn't afraid of a larger cut of meat, this thick-cut, dry-aged steak features a Frenched bone that can only be described as “barbaric.” Perfect for a crowd, slice it right at the table and enjoy the attention.

Barbarian Rib Steak

Chef's Recommendation

When cooking meat, let it come up to room temperature before placing into oven or on the grill. Likewise, pre-season your meat before cooking. For a simple rub, nothing beats coarse Kosher salt and fresh-ground pepper.
Barbarian Rib Steak