“The beautiful, hearty best friend of the grill master.”
Marbled and rich, big and flavourful, bone-in rib steak is a quintessential cut. It’s just … big. We hand-cut our ribeye steaks to order from aged prime rib, meaning you get just about the best quality rib steak money can buy. It looks good, it tastes good, and it’s perfect for the grill, pan, or broiler.
To ensure your bone-in ribeye steak is seared to perfection, start by bringing it to room temperature. Next, generously season both sides of the steak with kosher salt, freshly ground pepper, and your favorite steak seasoning—something smokey works great with this cut. Allow the seasoning to penetrate the meat for a few minutes.
While the seasoning and meat marry, turn your grill or cast iron skillet to high heat. Sear the steak for about 3 minutes on each side to create a savory crust, then reduce the heat to medium and cook it to your preferred doneness using a meat thermometer. For a medium-rare ribeye steak, aim for an internal temperature of around 135-140°F (57-60°C).
Once the steak reaches your desired doneness, remove it from the heat and let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Our ribeye steaks cost $17.09 for a 12 oz. portion, placing these steaks at about $1.42 per ounce. Choose from 12, 14, 16, 20, 22, 24, 26, or 28 oz cuts.
*Prices are subject to change. Please see the top of this page for the most current pricing.
Our bone-in ribeye steak is cut to order, then immediately vacuum-sealed at its freshest to preserve the flavor and texture.
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