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Private Stock Prime Bone-in Ribeye
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Season generously with salt and pepper after the meat has come to room temperature. For best results, cook over indirect heat after searing on high heat for a few minutes on each side. Always allow steak to rest for about 10 minutes before slicing.
Product Tour
Ribeyes are cut from the Rib primal, located in the center of the cattle’s back. This primal features softer, less-strenuously used muscles and a healthy amount of marbling, yielding an exceptionally tender and flavorful cut of meat. A ribeye steak is, in essence, an individual steak cut from the rib roast, either with the rib bone removed (boneless) or with the bone still attached (bone-in ribeye, tomahawk steak.)
Our own back yard. Literally.
Our own back yard. Literally.
Raised on the farm where Ray Rastelli makes his home, these domestic Black Angus cattle graze in pastures of alfalfa and orchard grass under his watchful care. They’re hand-selected to ensure that they fit the unique characteristics that result in the marbling required to earn the distinction of USDA Prime Beef – a rank bestowed on only the top 5-6% of all beef. Like all of our products, they never receive any antibiotics, steroids or hormones. The result – decadently marbled steaks that are unparalleled in tenderness, juiciness and flavor.
