Bone-In Ribeye

$45.00 USD
$45.00 USD
• Per package

4.8 average rating from 26 reviews

16oz avg/package

  • 100% grass fed and finished. Our cattle are never fed grain
  • Bone-in cut. Perhaps the best way to experience a ribeye steak, the bone adds flavor and depth while cooking
  • Raised clean. We never treat our Long Island pastures with herbicides, pesticides or synthetic fertilizers, and our cattle never receive subtherapeutic antibiotics or added hormones. All of our animals are humanely raised
  • 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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Additional Information

The Ribeye is cut from the sub primal section called the Rib, which is what gives the ribeye its name. Our bone-in ribeye enhances this cut’s already savory flavor and juiciness. For many, the bone-in version of the ribeye is the only way to go.

For best results thaw your bone in ribeye in the refrigerator for 24 hours then let rest at room temperature for 30 minutes prior to cooking.

Our bone in ribeye is best eaten within 12 months of purchase for the best flavor and quality. For best results maintain a stable deep freeze temperature without fluctuations to prevent freezer burn or flavor loss.

Home Delivery

Minimum order amount of $125 required for all orders.  

Shipments to:
NY, NJ, CT, ME, VT, NH, RI, NH, CT, PA, DE, MD, OH, MI, IN, WV, VA, NC, DC

  • $5 flat rate ground shipping
  • Free shipping at $200

All Other Locations:

  • Shipping charge calculated at checkout

Additional Information:

  • All orders shipped frozen. All products individually packaged
  • Nationwide shipping Monday thru Thursday
  • 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

How We Raise Our Beef
  • 100% grass fed and finished
  • Regenerative practices - no synthetic fertilizers, herbicides, pesticides, no tillage
  • Raised humanely on pasture of grasses and legumes
  • No antibiotics, hormones or growth promotants

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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