Beef Ribeye Steak

Ribeye steaks are cut from the rib section of the beef, an area along the upper back where the muscles do relatively little work. This results in a naturally tender cut with generous intramuscular fat, also known as marbling.

Flavor & Texture

Rich, buttery beef flavor with excellent marbling throughout. As the steak cooks, the marbling adds juiciness and flavor, creating a tender, satisfying bite.

Best Cooking Methods

• Grill: Cook over high heat for a flavorful sear and juicy center.

• Cast-Iron Skillet: Pan-sear and finish with butter, garlic, and fresh herbs.

• Reverse Sear: Slowly bring the steak toward your desired doneness before finishing with a hot sear.

• Broil: A convenient indoor option for achieving a beautifully browned crust.

For best results, use a meat thermometer and allow the steak to rest before slicing. USDA recommends cooking whole beef steaks to 145°F with a 3-minute rest.

Product Details

• Package Size: Approximately 1 lb

• Cut: Boneless ribeye steak

• Aging: Dry-aged for 21 days

• Packaging: Vacuum-sealed and frozen

• Inspection: USDA inspected

• Source: Farm-raised beef from Clover Leaf Farm Meats in South Carolina

Steak sizes, thickness, and weights may vary slightly.