Why Pharmacy Kitchen & Bar’s On-the-Bone Rib Eye is the Ultimate Steakhouse Experience

Ribeye Steak with au poivre Sauce

Nestled in the charming town of Goshen, NY, Pharmacy Kitchen & Bar restaurant is more than just a dining destination—it’s a celebration of bold flavors, quality ingredients, and innovative culinary techniques. Housed in a historic building that once served as a pharmacy, this spot blends rustic elegance with modern American cuisine. But today, we’re zeroing in on one star of the menu: their on-the-bone rib eye steak. If you’re a steak lover, this cut isn’t just good—it’s fantastic. Let me tell you why, and why it stands toe-to-toe (or should I say bone-to-bone?) with the trendy tomahawk without the inflated price tag.

The Magic of the On-the-Bone Rib Eye

What makes Pharmacy Kitchen & Bar’s on-the-bone rib eye so irresistible? It starts with the beef itself: premium Black Angus, sourced for its exceptional marbling, tenderness, and rich, beefy flavor. Black Angus is renowned for its consistent quality, delivering that melt-in-your-mouth texture that elevates any steak from ordinary to extraordinary. But the real game-changer here is the bone.

Cooking a rib eye on the bone locks in juices and infuses the meat with deeper, more complex flavors. The bone acts like a natural insulator, helping the steak cook evenly while imparting subtle marrow notes that enhance every bite. At Pharmacy, this cut is grilled to perfection on their wood-burning parilla grill—a traditional Argentine-style open-flame setup that uses real wood for that authentic smoky char. The parilla imparts a kiss of wood smoke that complements the beef’s natural richness without overpowering it. Imagine sinking your knife into a beautifully seared exterior, revealing a juicy, pink center that’s bursting with umami. Paired with seasonal sides or a bold red wine from their curated list, it’s a meal that lingers in your memory long after the last bite.

On-the-Bone Rib Eye vs. Tomahawk: Substance Over Style

Now, let’s address the elephant—or rather, the long-handled axe—in the room: the tomahawk steak. You’ve probably seen it on social media, with its dramatic, Fred Flintstone-esque bone protruding like a handle. It’s photogenic, sure, but is it worth the hype and the hefty price? In my opinion, no—it’s often just an expensive gimmick.

Here’s the truth: a tomahawk is essentially a rib eye with an extra-long bone frenched for presentation. That extended bone doesn’t add much to the flavor; it’s mostly for show, making it look impressive on the plate or in photos. At many steakhouses, you’ll pay a premium—sometimes 50% more—for that visual flair, but the meat itself is no better than a well-prepared on-the-bone rib eye. Pharmacy Kitchen & Bar proves this point beautifully. Their on-the-bone rib eye delivers the same bone-in benefits: enhanced moisture retention, intensified taste from the marrow, and that satisfying chew. But without the unnecessary extension, it’s more practical to eat, far more affordable and in our opinion the ultimate steakhouse experience.

Why overpay for theater when you can have substance? The parilla grill at Pharmacy ensures a superior sear and smoke profile that a tomahawk can’t claim exclusivity on. Plus, with premium Black Angus as the base, you’re getting top-tier quality without the markup. It’s steak done right—honest, flavorful, and focused on what matters most: the eating experience.

Come Experience It for Yourself

If you’re in Goshen or planning a Hudson Valley getaway, make Pharmacy Kitchen & Bar your next stop. Their on-the-bone rib eye isn’t a dish; it’s a testament to thoughtful sourcing and expert grilling that outshines gimmicky alternatives like the tomahawk. Whether you’re dining al fresco on their patio or cozying up inside the historic space, this steak will redefine your expectations.

Ready to taste the difference? Head over to Pharmacy Kitchen & Bar at 62 West Main Street, Goshen NY, and treat yourself to a rib eye that’s as fantastic as it is unpretentious. Your taste buds—and your wallet—will thank you. Cheers to great steak