Marinated Ribeyes

Marinated Ribeyes - Garlic Herb, Honey Teriyaki or Peppercorn Sea Salt

Sliced from our aged prime rib and aged to perfection, the Kansas City Steak Company marinated boneless ribeyes might become your favorite steak! We’ve taken our popular signature flavors Garlic Herb, Honey Teriyaki and Peppercorn & Sea salt and added them to our deliciously tender boneless ribeyes to create a sensational flavor in every bite.

Individually vacuum sealed

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

<< Back to Ribeyes
<< Back to Home

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