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$54.99

 

Bone-In Ribeye (Cowboy Steak) | USDA Prime

Rated 4.9 out of 5
Based on 29 reviews
$54.99 19 - 21 oz

Regular price $54.99

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.

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 moderate 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.

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.

This item MIGHT be delivered frozen. 

Source: US MidWest

Grade: USDA PRIME (Black Angus Beef)

 

 

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.

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 moderate 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.

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.

This item MIGHT be delivered frozen. 

Source: US MidWest

Grade: USDA PRIME (Black Angus Beef)

 

average rating 4.9 out of 5
Based on 29 reviews
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Rated 4 out of 5
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29 Reviews
Reviewed by George M.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Incredible!

What a delicious steak! Perfect marbling. Seasoned nicely and grilled on the Big Green Egg. This steak had incredible flavor. Not cheap but well worth it.

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Rated 5 out of 5
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Reviewed by Ralph C.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Really juicy and perfect for the grill

Amazing flavor. BBQ with just salt and pepper and cooked at 350 and it was perfect.

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Rated 5 out of 5
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Reviewed by Scott B.
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Fantastic

Great marbling on the rib cap, very flavorful and juicy. Actually liked it better than the BMS 7-8 wagyu. Sous Vide to 127, then threw in blazing hot cast iron with salt and pepper.

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