Frenched Bone-In Ribeye Steaks

In the tradition of fine restaurants this bone-in ribeye steak is cut French-style from our aged Prime Rib roasts. A Kansas City Steak Company™ signature cut, this Frenched bone-in ribeye steak is 18 ounces of unsurpassed heartiness. Perfect for the big appetite and also known as the Cowboy steak.

Includes Steak and Prime Rib Seasoning

Individually vacuum sealed

Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes and more

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Preparing Ribeye

The marbling and thickness of a ribeye, make it the perfect steak for grilling

High heat and quick cooking is the best way to cook these tender steaks

Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150°. You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, medium is firm and springy, and well-done steak feels quite firm.

You do need to watch for flare- ups when grilling- if you have one, move the steak to a cooler section of the grill.

Please click below for more cooking directions:

Grilling Directions
Broiling Directions