Bone-In Ribeye Steak


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You need a big appetite to polish off this monster steak!

Every bite of this tender steak will seem to melt in your mouth.  Brimming with “bone-in” flavor, this 1 ¼ ” thick steak is big enough for two, or for the extra hearty appetite.

Choose 4 or 8 18-oz. USDA Choice Bone-in Ribeye Steaks


Always shipped frozen inside a reusable insulated cooler packed in dry ice.


Earn up to 259 Points Points.

Earn up to 259 Points Points.

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Bone-in Ribeyes packed full of beefy flavor

A bone-in ribeye steak comes from the loin muscle. It stretches along the spine from the base of the neck to the hip. They are cut from the top of the muscle, just behind the shoulder.  Used less often than the shoulder or round, the loin is particularly tender.

The ribeye has a more decadent flavoring of richness and butteriness, whereas the strip steak features more of a straightforward meat flavor.  Another benefit to this particular cut of meat is the bone:  Not only does the bone add flavor, it also effectively bastes the steak from the inside during cooking as the moisture in the bone evaporates.  You are going to love this king of steaks!

Tips for cooking your bone-in ribeye steak

For help grilling your ribeye steaks see our tips on How to grill the perfect steak.

You will also want to be certain to have a reliable digital meat thermometer on hand at these steaks cook quickly on a hot grill.

Additional Information


4-steaks, 8-steaks


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