This well-marbled high-end steak is from the ribs.
Best cooking method:
We age our ribeyes and you can buy them bone-in or bone-out. They do very well over an open fire – a grill or a campfire — especially the bone-in. The bone slows down the cooking of the steak. We cut them 1 inch thick and the fat content makes it so you can cook it raw to well done and you won’t ruin it. They’re also great using our perfect steak method – sear on both sides in a cast iron skillet then transfer to a 300 F degree oven. Use a meat thermometer if needed.
If you buy multiple ribeyes together uncut, that’s a standing rib roast (bone-in) or a boneless prime rib (bone out).
Though these steaks vary in character, if you’re looking for dry aged flavor: strip, porterhouse, sirloin top. Also chuck steak, which is un-aged and fattier, and is sometimes mistaken for a ribeye.
The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.