Ed’s entrée was the 18oz Dry-Aged Bone-In Rib Eye and paired it with King crab legs (not pictured). The king crab legs were steamed nicely. They were perfectly plump and juicy. It was sweet and succulent, everything a King crab should be. It's served plain with no butter. Not that crab absolutely has to be dipped in butter, but butter just makes it that much sweeter. He ordered the rib eye medium rare plus, meaning a little more done than medium rare. It’s still pink in the middle but not red. The steak came out perfectly cooked and seasoned.