This bone-in ribeye steak is cut French-style –in the tradition of fine restaurants.

A Kansas City Steak Company™ signature cut. This Frenched bone-in ribeye steak is 18 ounces of unsurpassed heartiness.

Bone-in- flavor

For the big appetite

Includes Steak and Prime Rib Seasoning

Aged for up to 28 days

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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