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We Ship Everywhere. We deliver in South Florida.
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 any cooking process.
Bone-In Ribeye (Cowboy Steak) | G1 Certified
14
Translation missing: en.products.product.price.regular_price $57.99 19 - 21 Oz
or 4 interest-free payments of with 
Translation missing: en.products.product.price.sale_price $57.99 Translation missing: en.products.product.price.regular_price
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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 any cooking process.
We would wager to say that the Ribeye is the most popular steak in America. Its most commonly served at restaurants.
Our Ribeyes are THICK, restaurant grade steaks. They are around 20 OZ per steak, significantly larger and thicker than your average supermarket ribeye.
Ribeyes are not very uniform in texture / flavor. They are easy to cook, but to master it... takes a bit of time.
G1 CERTIFIED USDA CHOICE IS A CUT ABOVE
We only source from specific farms and vendors. Each one vetted for high quality. If we cannot find a product, we mark it out of stock. We do not sacrifice quality.
Aside from the grading of our beef, our aging standards are far superior than those of your supermarket butcher which ages beef, at most, for about as week. All of our premium cuts are aged for for at-least 30 days. This guarantees tenderness, texture and flavor.
We hand-cut EVERY steak, which means we inspect each piece carefully, we trim away the fat and we make every steak meet our rigorous standards. Last but not-least we vacuum seal, which makes a HUGE difference.
Source: US MidWest
Grade: G1 Certified
This product has been aged for 30+ Days to improve tenderness and flavor
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)
This item MIGHT be delivered frozen.
Buy it and cook it like our customers did
Customer Reviews
4.9 Based on 14 Reviews
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TL
12/03/2023
Tyler L. 
United StatesI recommend this product
Amazing shipments- every time
Amazing -mostly beef/ Alaskan salmon customer here… not one piece of this has been less than fresh as a daisy clean meat/fish smell when unwrapped, securely dry iced and gaippied with cool packs, and choice pieces that have cooked up deliciously order after order. Never spent more than 3/400 and people do nothing but rave about my steaks and salmon. I’ve been ordering for years and I’m going to keep on doing it. It’s not that much, really, and of course, trust you will NEVER find huge ribeyes like they have here, at Publix.
OD
03/09/2022
Orlando D. I recommend this product
Cowboy ribeye
Pretty good ribeye but overpriced. I reverse seared it, Became perfectly medium rare @ 130
A
01/02/2024
Anonymous United StatesI recommend this product
Beef back ribs
I’m absolutely in love with these ribs, this was my second purchase of the ribs. Smoked them New Years Eve, so damn good!
E
04/04/2023
Ellie 
United StatesIt looks delicious and the packaging was great😎I’ll let you know how the steak tastes!
GL
01/10/2023
Gabriel L. I recommend this product
Reverse Sear!
I cooked this cowboy steak reverse seared to medium, IT WAS PHENOMENAL!