Wet aged and exquisitely marbled, you can’t find better prime beef than our USDA prime boneless ribeye steaks.

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 boneless ribeye steaks – tender as a filet, hearty as a strip.

Finely-marbled

A steak lover’s steak

Wet aged

Includes Steak and Prime Rib Seasoning

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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