Ribeye Steak (Bone-In)

$33.75
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.

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Ribeye Steak (Bone-In)

From $29.75

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?

  • 1.50 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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