USDA Prime Bone-In Ribeye Steak

Wet aged and exquisitely marbled, you can’t find better Prime Beef than our USDA Prime Ribeye Steaks. Bone-in for the true steak enthusiast.

Only 1-2% of all beef can be labeled USDA Prime. The Kansas City Steak Company™ Private Stock selection of prime beef includes these USDA Prime Bone-In Ribeye Steaks – tender as a Filet Mignon, hearty as a Kansas City Strip.

Finely marbled

Wet aged to perfection

Frenched for beautiful presentation

Includes Original Steak Seasoning packet

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