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$56.99

 

Bone-In Ribeye (Cowboy Steak) | USDA Prime

Rated 4.9 out of 5
7 Reviews
$56.99 19 - 21 oz

Regular price $56.99

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 7 reviews
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Rated 3 out of 5
7 Reviews
Rated 5 out of 5
Review posted

Finest cuts in town by far !

Thia place was highly recommended by a friend a couple months ago. I finally went to Miami this month and visited the shop with high expectations, they were all surpassed to say the least! Quality is outstanding! I am forever a customer here from now on! Kudos guys !!

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Rated 5 out of 5
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Rated 5 out of 5
Review posted

yummy

yummy/

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Rated 2 out of 5
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Rated 5 out of 5
Review posted

Hands down the best cowboy

Hands down the best cowboy Steak I have ever cooked & tasted!

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Rated 5 out of 5
Review posted

What a fantastic company with Amazing meat selection

Tried the Bone-In Ribeye and cook it on 1500 degrees grill the Beefer to perfection. Felt like my own steakhouse steak at home

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Rated 5 out of 5
Review posted

excellent piece with an amazing

excellent piece with an amazing flavor!

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