About 1 inch thick, 2 per pack, roughly 1.5 lbs total. From the ribeye section with the bone removed. Good fat marbling throughout.

Grill or cast iron over high heat. 3–4 minutes per side for medium-rare. Season with salt and pepper — the marbling does the rest. Rest 5 minutes before cutting.
Will last 2-3 days in the fridge when fresh or once thawed. Will last up to 6 months frozen.