Ribeye Steak (Bone-In)

$49.99
Shipping calculated at checkout.
Packed individually — which size would you like?

Description

We have plenty of weeknight steaks to choose from. This is not one of them. The ribeye is for a birthday, promotion, anniversary dinner, or celebration with friends you have been thinking about for a week. It is the cut you cook when the occasion demands that the meal be the event.

We are not going to apologize for the price. It is the second most expensive beef cut we sell and we do not hide it. That is what makes our entire beef program possible — the pasture, the rotation, the time it takes to finish a grass fed, grass finished animal properly. That cost lives somewhere. On the ribeye, it shows.

The reverence starts the night before. Move it from the freezer to the refrigerator at least 24 hours ahead, still in the vacuum seal. The morning of, take it out of the seal, pat it dry, salt it generously on both sides, and leave it uncovered on a rack for a few more hours if you can. An hour before cooking, pull it out and let it come fully to room temperature. That sequence is not optional. It is the difference between a great steak and the grocery store.

When the time comes: cast iron, high heat, tallow or butter, three to four minutes per side. Pull it at 120°F and rest it ten minutes before you cut it. The bone will need a moment longer than the eye — that is not a flaw, it is a feature.

Pickup & Delivery for Ribeye Steak (Bone-In) — Charleston, Mount Pleasant, Johns Island, Summerville, & Surrounding Areas

Ribeye Steak (Bone-In) is available for pickup on Thursdays in Summerville, Park Circle, Mount Pleasant, and downtown Charleston, and on Saturdays in Summerville and at the Sea Island Farmers Market on Johns Island. Order by Wednesday 10 PM for Thursday, Friday 6 PM for Saturday.

Pick up at the farm in Saint George Thursday through Saturday, or by appointment if you need something different.

Ribeye Steak (Bone-In) is available for free local home delivery across the Charleston area on orders over $150 — downtown Charleston, West Ashley, James Island, Johns Island, North Charleston, Park Circle, Hanahan, Daniel Island, Mount Pleasant, Goose Creek, Ladson, Summerville, Ridgeville, and St. George. $20 flat under $150. Farmer David delivers personally twice per month, typically on Sundays.

Outside the area? We ship frozen via FedEx Ground to 21 states and Washington, DC. $250 minimum, $49.75 flat rate. If you are near a pickup location or inside the delivery area, that is the better option — fresher product and no shipping cost.

Grass-fed beef bone-in ribeye steak on an end-grain butcher block with flake salt, cracked pepper, and chimichurri — Wishbone Heritage Farms, Saint George, SC
Wishbone Heritage Farms

Ribeye Steak (Bone-In)

From $37.99

We have plenty of weeknight steaks to choose from. This is not one of them. The ribeye is for a birthday, promotion, anniversary dinner, or celebration with friends you have been thinking about for a week. It is the cut you cook when the occasion demands that the meal be the event.

We are not going to apologize for the price. It is the second most expensive beef cut we sell and we do not hide it. That is what makes our entire beef program possible — the pasture, the rotation, the time it takes to finish a grass fed, grass finished animal properly. That cost lives somewhere. On the ribeye, it shows.

The reverence starts the night before. Move it from the freezer to the refrigerator at least 24 hours ahead, still in the vacuum seal. The morning of, take it out of the seal, pat it dry, salt it generously on both sides, and leave it uncovered on a rack for a few more hours if you can. An hour before cooking, pull it out and let it come fully to room temperature. That sequence is not optional. It is the difference between a great steak and the grocery store.

When the time comes: cast iron, high heat, tallow or butter, three to four minutes per side. Pull it at 120°F and rest it ten minutes before you cut it. The bone will need a moment longer than the eye — that is not a flaw, it is a feature.

Packed individually — which size would you like?

  • 1.70 to 1.79 lbs (27.2 to 28.6 oz)
  • 1.60 to 1.69 lbs (25.6 to 27.0 oz)
  • 1.50 to 1.59 lbs (24.0 to 25.4 oz)
  • 1.40 to 1.49 lbs (22.4 to 23.8 oz)
  • 1.30 to 1.39 lbs (20.8 to 22.2 oz)
  • 1.20 to 1.29 lbs (19.2 to 20.6 oz)
  • 1.10 to 1.19 lbs (17.6 to 19.0 oz)
  • 1.00 to 1.09 lbs (16.0 to 17.4 oz)
  • 0.90 to 0.99 lbs (14.4 to 15.8 oz)
  • 0.80 to 0.89 lbs (12.8 to 14.2 oz)
  • 0.70 to 0.79 lbs (11.2 to 12.6 oz)
  • 0.60 to 0.69 lbs (9.6 to 11.0 oz)
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