Meet Marble & Grain
Beef Ribeye Steak, Boneless
$41/lb$38.95/lb
1 pc | 1.25" or 2"
1 pc | 1.25" or 2"
About
$38.95
$41
Save
$2.05
(5%)
$38.95
*
PRICE ESTIMATE
Each piece of meat is hand-cut to bring you the optimal flavor in every ounce
so we list an approximate weight for each item and then calculate the final price once
we fulfill your order. Our butchers make sure to select cuts that are within 15%
of the weight estimate and only charge your credit card based on the actual weight
Price estimate: $38.95 = (38.95/LB X 1LB)
Each piece of meat is hand-cut to bring you the optimal flavor in every ounce
so we list an approximate weight for each item and then calculate the final price once
we fulfill your order. Our butchers make sure to select cuts that are within 15%
of the weight estimate and only charge your credit card based on the actual weight
Price estimate: $38.95 = (38.95/LB X 1LB)
To guarantee the best taste and freshness, this product is:
- Frozen at the source
- Individually vacuum-sealed
- Shipped Monday-Thursday to prevent a weekend layover
Description
Your go-to for classic elegance, our ultra-tender Boneless Ribeye Steaks are perfect for your next dinner party or special occasion meal. Hand-sliced by our artisan butchers from the rib section of our Black Angus Beef, these steaks can be seared and then cooked to your desired doneness -- don't over-cook them please! For seasoning, you can do a dry rub with salt, pepper, a little sugar (to help the caramelization), coffee and chili pepper, or just season with salt & pepper and enjoy the full range of flavors from these top-shelf steaks.
About This Cut
About This Cut
What Cut of Beef Is the Ribeye? Where the ribeye comes from is right there in its name: The choicest center cut, or eye, from the rib primal of the cow. Or to put it in simpler terms: A ribeye is basically a steak cut from a prime rib roast. The lush marbling that makes this steak so esteemed comes from exercise, or rather, a lack of it. Unlike cuts from the leg or shoulder, for example, beef from the rib primal benefits from relative inertia, allowing the coveted fat to develop throughout the muscle. Cook it quickly and evenly so the marbling can soften and melt but not dry out.
