Beef Ribeye Steak (Bone-In)


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This well-marbled, high end steak is prized for a reason: it’s really, really good. We dry age ours for 28 days and cut to 1” thick unless you specify otherwise. Perfect for a celebration or just because. Try not to fight over the bone.

Cooking Instructions: Sear your ribeye in a cast iron skillet for two minutes per side, then transfer the pan to a 300 degree oven. You’re going to leave it there for somewhere between 4 to 8 minutes, depending on the steak. It’s never a bad idea to use a meat thermometer to cook a truly perfect steak; internal temperature is a better measure of doneness than time.

Ordering Instructions: 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.

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