Ribeye - Bone In
Ribeye - Bone In
This exceptional bone-in ribeye requires no fancy cooking techniques or elaborate seasonings. Its natural marbling and fatty cap ensure it's one of our most tender and juicy cuts. Like all our beef, the ribeye is dry-aged, resulting in exceptional flavor. Raised on pasture without antibiotics or hormones, this is beef you can truly feel good about.
WHAT TO EXPECT:
The Ribeye is located near the shoulder at the upper back, known for its exceptionally tender meat. This cut comes from the steer's center, featuring softer, less-used muscle fibers. Our butchers carefully prepare the Ribeye to include the eye, spinalis (or "triangle of love"), and a beautiful fat cap, ensuring a juicy, flavorful steak with no need for additional trimming.
COOKING NOTES
For cooking a ribeye, aim for high heat and a quick sear. Preheat your grill or cast iron pan thoroughly. Sear the steak to develop a flavorful crust and cook it to an internal temperature of 120°F for medium rare. Due to the natural marbling, minimal seasoning is needed—excess spices can burn at high heat. After cooking, allow the steak to rest before slicing to retain its juices for a more enjoyable eating experience. Cutting too soon can cause the juices to run out, resulting in a less flavorful steak.
HOW TO PREPARE:
GRILLED
SKILLET