Peak pick
Steaks · A cut above the bluff line
Ever-rest Ribeye
The highest point on the cow, and on the mountain. Let it rest.
$4220 oz, bone-in
Peak rating▲ 1,650 ft
Huntsville · 600 ftMonte Sano summit · 1,650 ft
A dry-aged, bone-in ribeye with marbling like frost on the bluffs after a cold January night. Sear hard, then let it rest for ten minutes. We named it that so you would remember.
- Dry-aged 28 days
- Prime grade
- Rest it. Seriously.
Packed. (This is a pretend shop — nothing was actually ordered.)