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$$ · Pack of 2
Bone-In Ribeye (2-pack)
The cut that built our reputation.
Heavily marbled, bone-in for richer flavor and a more forgiving cook. Cut from the rib primal — generous fat cap, deep beef flavor, and the kind of crust that defines a great steakhouse. Sold in packs of 2.
- Servings
- 2–4
- Weight
- Pack of 2
- Difficulty
- Medium
- Best techniques
- reverse sear, cast iron, grill, smoke
Why we feature it
- USDA Prime — top 3% of American beef
- Bone-in for deeper flavor
- Available grain-finished or grass-finished
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