About 1 inch thick, roughly 2 lbs, one per pack. A boneless ribeye cut into a heart shape. All the marbling and flavor of a ribeye, with a little extra intention behind it.

Cast iron or grill. High heat. 3–4 minutes per side for medium-rare. Salt, pepper, butter. 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.