If ribeye is your ultimate cut of steak, our well-marbled, tender and juicy Antibiotic-Free Black Angus Ribeye Steak is perfect for you! Wet aged for 21 days, hand trimmed and perfectly portioned, sear this showstopper in a cast iron skillet or on a grill, then grab a fork and knife and get your steak on.
*All products shipped frozen and are raw unless otherwise noted
This product is also available as...
Grill
StovetopRibeyes 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.)
In the American heartland, our Black Angus cattle are pastured in large open fields and fed a 100% vegetarian diet. They’re grain-finished on high-moisture corn for 120 days, creating fantastic marbling and tender, flavorful beef. Like all of our products, it’s antibiotic, steroid, and hormone-free. Our cattle are certified by the USDA as raised and fed through operations that provide a low-stress environment, with facilities designed by world-renowned animal care experts, and prioritize delivering access to fresh, clean water, adequate shade and shelter.
The ribeyes are tender, tasty, and juicy.Yummy!!!
Great quality of meat!
I seasoned with salt & pepper ,placed on THE BGE 2.5 minutes ,flipped on other side , closed the drafts flip for the last time for 2.5 minutes , let it rest. So tender and juicy , full of flavor
It was great
It was amazing! I only used salted butter on a hot pan and seared both sides then cracked lots of black pepper. Let rest and slice! Amazing!! Was going to make beef fajitas but the quality of the meat is so good we ate it on its own and I ended up putting the peppers, onions and tortillas on the side. Reordering again now!
