Ribeye (Bone In) Steak

$49.00
$0.00 $49.00
• Per package
Per package

4.9 average rating from 35 reviews

16oz avg/package

  • 100% grass fed and finished. Cattle are never fed grain
  • Raised clean. Cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • Bone-in cut. Perhaps the best way to experience a ribeye steak, the bone adds flavor and depth while cooking
  • A crowd pleaser. When cooking steaks for a beef lover it's hard to go wrong with a quality grass finished ribeye
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Minimum order $125
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Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • Local Courier / UPS Ground / UPS Air depending on delivery location
  • Packed with dry ice and environmentally friendly packaging to ensure order arrives safely
  • Tracking information emailed when order is shipped

Our Beef

Our 100% grass fed and finished beef comes from both our Long Island pastures & partners that uphold the Acabonac standards you've come to expect.

  • 100% Grass Fed & Grass Finished — Never Fed Grain, Ever
  • Humanely Raised & Handled
  • Antibiotic Free
  • No Added Hormones
  • No mRNA Vaccines
  • Raised on Open Pasture Year-Round

Cooking Tips

Grass-finished bone-in ribeye steaks have incredible flavor, but they’re leaner and more heat-sensitive than grain-finished versions. The goal is to gently render the fat around the bone without overcooking the leaner meat, keeping the steak below medium (140–145°F) for optimal tenderness. 

A simple 30-minute olive oil marinade helps the exterior brown more evenly and gives you a wider, safer cooking window before the meat overcooks.

General Tips:

  • Use medium—not high—heat to avoid tightening the lean muscle
  • Sear briefly, then finish low and slow to cook evenly around the bone
  • Let rest at least 5 minutes so juices redistribute

Grill Tips:

  • Preheat to medium and oil the grates lightly to prevent sticking
  • Sear 1–2 minutes per side directly over the flame, then move to indirect heat
  • Keep the lid closed during the indirect phase for even cooking around the bone
  • Monitor with a thermometer—ribeyes with bones can rise in temp unexpectedly
  • Rest 5 minutes before slicing for maximum juiciness.
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