Ribeye Steak, Bone-in

The Bone-in Ribeye Steak is a full-flavored cut that is rich and juicy. With generous marbling throughout, this cut is popular in diners thanks to its “full plate” appeal. Full of flavor and multiple cooking options make the Ribeye Steak a great cut. Whether you grill, broil, or pan-fry the Ribeye, you’ll have a cut full of flavor.

The Ribeye comes from the Rib Primal region which is found under the front section of the backbone. This region is used primarily for support, which lends a marbled cut with plenty of flavor.

Our Bone-in Ribeye Steaks come two to a package.

Two Options Available:

Organic Grass Fed & Finished Beef: Certified USDA Organic cattle are raised on 100% organic grass from weaning while grazing in open pastures, never in a feedlot. This results in very lean beef with little to no fat content. Always antibiotic and hormone-free.
Prosper Steakhouse Beef: Cattle are fed an optimized mixture of grass, organic grass, corn, and distillers' corn grain. Raised and marketed for high-end steakhouses, these cuts offer top-notch quality that you can enjoy at home. Always hormone-free.

Customer Reviews:

"Consistently excellent": Customers keep coming back for the quality and the ethical treatment of the cattle.
"Excellent": Highly appreciated as gifts, with recipients pleased with both quality and delivery.
"Amazing product and customer service": Noted for excellent customer service and resolving order issues promptly.
"Nothing beats Ribeye": Customers love the steaks and find them worth every penny.
"Superior": Described as tasty and of high quality.
"Very good for grilling": Praised for their thickness, taste, and quality when grilled.
"Great steaks and very fast shipping": Customers appreciate the fast shipping and excellent cuts.

Cooking Suggestions:

Grilling: Ideal for grilling due to their thickness and marbling.
Pan-Searing: Perfect for achieving a delicious crust while maintaining tenderness.
Oven Roasting: Suitable for a more controlled cooking process to ensure even doneness.

The Prosper Meats Difference:

Family-Owned Colorado Ranch: We take pride in our heritage and the quality of our products.
Ethical and Sustainable: Our commitment to ethical farming practices ensures you can feel good about your purchase.
Consistent Quality: Customers frequently highlight the superior quality compared to store-bought alternatives.

Order your Bone-in Ribeye Steaks from Prosper Meats today and enjoy the rich, natural flavors of Colorado's finest beef. Whether you prefer the lean, grass-fed option or the rich, steakhouse-quality cut, our bone-in ribeye steaks are sure to impress with their exceptional taste and quality.

Classic Pan-Seared Ribeye Steak

Ingredients

1 (16-ounce) ribeye steak, bone-in
1 teaspoon peanut or canola oil
1/2 teaspoon coarse kosher salt
1/4 teaspoon freshly cracked black pepper
3-4 thyme sprigs
2 garlic cloves, partially crushed
2 tablespoons butter

Directions

Place skillet in oven and preheat oven to 450°F. Brush both sides of steak with oil and season with salt and pepper. When oven is heated, carefully remove pan and place on stovetop over medium heat.
Place steak in skillet and sear for 2 minutes. Flip, top with garlic and thyme and place skillet back in oven for 6-7 minutes.
Put skillet back on stovetop over low heat. Flip steak, top with butter and carefully tilt pan while scooping melted butter, garlic and thyme to continually coat steak for 1-3 minutes. Confirm doneness with an instant-read thermometer and pull from skillet at 120-125°F for medium rare. Let rest five minutes and coat with browned butter before serving.

More Information:

Before you hit the grill, check out Food Stylist Eric Leskovar's expert advice, including how to stay properly hydrated (@6:28) as Master of the Grill. Pure Genius!

Also watch Chefs Lon Symensma (ChoLon Owner/Executive Chef, Culinary Olympics silver medalist and American Culinary Federation National Junior Chef of the Year winner) and Fernando Ruiz (a Food Network Chopped Champion, Guy's Grocery Games Champion and Beat Bobby Flay victor) discuss their favorite cuts of beef: