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Black Angus Ribeye

Black Angus Ribeye - (2) 10 oz. steak

(2) 10 oz. steak

If ribeye is your ultimate cut of steak, our well-marbled, tender and juicy Black Angus Ribeye Steak is perfect for you! Wet aged for 21 days, hand trimmed and perfectly portioned, sear this showstopper in a cast iron skillet or on a grill, then grab a fork and knife and get your steak on.

*All products shipped frozen and are raw unless otherwise noted

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Season generously with salt and pepper after the meat has come to room temperature. For best results, sear on high heat for 4-5 minutes (on each side). Reduce heat by moving to a cooler spot on the grill or into the oven preheated at 375° F, cooking to desired internal temperature. Always allow steak to rest, place on tray and cover for about 5 minutes - then slice and enjoy.

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Ribeyes are cut from the Rib primal, located in the center of the cattle’s back. This primal features softer, less-strenuously used muscles and a healthy amount of marbling, yielding an exceptionally tender and flavorful cut of meat. A ribeye steak is, in essence, an individual steak cut from the rib roast, either with the rib bone removed (boneless) or with the bone still attached (bone-in ribeye, tomahawk steak.)

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