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$$$ · 18–22 oz
Bone-In Ribeye
The cut that built our reputation.
Heavily marbled, bone-in for richer flavor and a more forgiving cook. Cut thick from the chuck end of the rib primal — generous fat cap, deep beef flavor, and the kind of crust that defines a great steakhouse.
- Servings
- 1–2
- Weight
- 18–22 oz
- Difficulty
- Medium
- Best techniques
- reverse sear, cast iron, grill, smoke
Why we feature it
- Dry-aged 21+ days
- Cut 1.5" thick, frenched bone
- Pasture-raised, grain-finished 90 days
From the chef
Pasture-raised ribeye runs leaner than feedlot beef. Pull from the fridge 45 minutes before cooking, salt heavily, and cook to 125°F internal for medium-rare — it'll climb to 130°F resting.
Built For
Anniversary dinnerSteak nightDate night in