The ribeye is tender, juicy, and bursting with rich beef flavor. These steaks are cut from the roast at the top of the rib primal.
Ribeyes are flavorful enough that they don't need anything more than salt and course black pepper. When it comes to high-end steaks, the ribeye is frequently a chef's favorite.
If you have the time, season steak and let come up to room temperature for 45 minutes before cooking over high-heat to desired internal temperature. This time allows the salt to draw moisture out of the steak, then absorb it again, bringing that seasoning into the meat, resulting in a juicy, flavorful finished product. Be sure to let steak rest for 10 minutes after cooking to let juices redistribute, and then slice against the grain.
Looking for an extra-special steak? Check out the Cowboy Ribeye – a feast for two at 2 inches thick and 1.5 lb. average weight. The frenched bone makes for an impressive presentation!
Recommended Cooking Methods:
Choose size option:
- .8 lb and under, Bone-in ribeye 1 1/4 inch thick
- .9-1.1 lb Bone-in ribeye, 1 1/4 inch thick - a very popular steak!
- 1.2-1.5 lb Bone-In ribeye, 1 1/2 inch thick!
1701 Grassfed Beef
- Grass fed & Grass finished
- 10 Day Dry Age for the best flavor and tenderness
- No grain, antibiotics, or hormones - ever
- Frozen & vacuum sealed to preserve freshness
