Other Awesome Cuts
This extremely rare cut sits just above the curved top edge of the Ribeye you already know and love, and is the pinnacle of dry aged goodness. This is a true butchers cut, typically taken home by butchers who know they've struck beefy gold.
Salt and pepper are really all you need to season this already flavorful cut. Blade Steak can be tough, so we advise keeping it rare or giving it the sous vide treatment before grilling or searing.