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The king of the steaks. The Ribeye is known for its exceptional tenderness, abundant flavor, and beautiful marbling. According to the National Cattlemen's Beef Association the Ribeye is the #1 steak in America (in terms of sales). This is because it presents a mix of marbling and tenderness that is unmatched by any other steak. because this area of the cow gets little exercise, the muscle isn't used much and therefore the meat is nice and tender.
Moreover, the Ribeye is a determinant factor in how a cow grades (Choice, Prime, or A3-A5). Graders evaluate the amount and distribution of marbling in the ribeye muscle at the cut surface after the carcass has been ribbed between the 12th and 13th ribs.
Our USDA Prime RibEye is the best Angus beef has to offer. This means you will always get beef with abundant marbling, and grade "A' maturity and it is sourced specifically from a couple of specific farms in the Midwest. Our RibEyes are THICK because we only work with steers with a RibEye area of 10.0 to 16.0 square inches. Our RibEyes are Dry Aged for about 15 days and then WET aged for 30+ days.
This is not your average RibEye, it isn't even your average Prime Ribeye.
Recommended Doneness: Medium-Rate, Medium, Medium-Well
Best Cooked: Grilled, pan-seared, broiled with kosher salt and cracked black pepper.
Suggested Reads on cooking Bone-In Ribeye:
How to Cook a Ribeye Steak using the 4-3-2 technique (Via The Spruce)
Butter-Basted, Pan Seared Rib-Eye Steak (Via The Spruce)
The Ribeye is cut from the rib of the animal, and has a circular shaped chunk of meat encased in a thin layer of gristle just off the bone.
Ribeye presents excellent marbling, loaded with flavor and remains tender during most cooking processes.
Source: US MidWest
Grade: USDA Prime (Black Angus Beef) (learn more)
This product has been aged for 30+ Days to improve tenderness and flavor
This item MIGHT be delivered frozen.
I used this steak as an example of Sous Vide cooking for a Therapeutic Day school here in South Carolina. It cooked up so well and the kids (and adults) loved it!
This was amazing add some chimichurri sauce to it homemade from Josh premium steak
Amazing usda prime ribeye! Greatly recommend by German. Thank you
We really enjoyed the rib eye we got from Meat n’ Bone. Shopping online was easy and we were amazed at the options available! We seasoned it with salt, pepper, fresh rosemary and garlic herb butter, and reverse seared it after 25 minutes sous vide. Tender and delicious.
