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$33.99

Boneless Ribeye Steak | USDA Prime

Rated 5.0 out of 5
1 Review
$33.99 11 - 13 Oz

Regular price $33.99

Our RibEyes are a sight to behold, cut from the center of the ribcage, perfectly portioned and sized. This RibEye meets the higuest standards of texture, flavor and marbling. Its literally, the perfect steak.

If you love a good steak, you will love our RibEye.

 

OUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS

Our USDA Prime RibEye is the best Angus beef has to offer. This means you will always get beef with abundant marbling, grade "A' maturity and it is sourced specifically from a couple 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 isnt 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. 

Our RibEyes are a sight to behold, cut from the center of the ribcage, perfectly portioned and sized. This RibEye meets the higuest standards of texture, flavor and marbling. Its literally, the perfect steak.

If you love a good steak, you will love our RibEye.

 

OUR G1 CERTIFIED USDA PRIME RIBEYE IS BEST IN CLASS

Our USDA Prime RibEye is the best Angus beef has to offer. This means you will always get beef with abundant marbling, grade "A' maturity and it is sourced specifically from a couple 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 isnt 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. 

average rating 5.0 out of 5
Based on 1 review
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100% of reviewers would recommend this product to a friend
1 Review
Rated 5 out of 5
Review posted

Excellent

The best meat, the beat service

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