USDA Prime Ribeye is the gold standard for rich, beefy flavor—the perfect harmony of buttery marbling, tender bite, and steakhouse crust. Hand-trimmed, thick-cut, and shipped frozen at peak quality so you can deliver chophouse results at home. Eat Wild.

• Iconic marbling: abundant intramuscular fat equals luxurious juiciness and big, beef-forward savor.
• Steakhouse sear: ribeye’s fat renders and crackles into a crisp, flavor-packed crust.
• Ships frozen on dry ice: rock-solid on arrival; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Prime
• Less Than 2% of Beef Qualifies
• No Antibiotics
• No Hormones
• Grain Fed
• U.S.A. Born & Bred Free Range Cattle

What’s Included

Thick-cut Ribeye steaks, expertly trimmed. See the variant selector for steak count and total weight; exact thickness/shape varies by cut spec.

How to Cook (3 Proven Methods)

Best eating: many prefer ribeye at medium-rare for peak tenderness and juiciness. Target a final internal temp of 125–130°F for medium-rare (pull a few degrees early and rest). See our Steak Temperature Chart.

1) Cast-Iron Sear (steakhouse crust)

• Pat dry and lightly oil; season generously with kosher salt and cracked pepper.
• Sear in a ripping-hot cast-iron skillet ~1½–2½ minutes per side.
• Render the fat cap by holding the steak on its edge; baste with butter, garlic, and herbs in the last 30–45 seconds. Rest 5–8 minutes.

2) Two-Zone Grill (flare-up control)

• Set up a hot and a cool zone. Sear hard over direct heat for color.
• Move to the indirect side to finish to temp; keep the fat-cap side just off the hottest spot to prevent flare-ups.
• Need setup help? Try the Grill Setup Wizard.

3) Reverse-Sear (for extra-thick cuts)

• Cook gently at 225–275°F on the cool zone to ~10°F below target.
• Sear blazing hot 45–90 seconds per side for a deep, even crust; rest before slicing.
• For precise timings, use our Sous Vide & Reverse-Sear Calculator.

Pro Tips

• Dry brine (salt the steaks) 30–90 minutes before cooking for amplified flavor and browning.
• Manage flare-ups: move to indirect heat and close the lid briefly; don’t pierce the meat.
• Finish with butter: a quick herb-butter baste or board sauce doubles down on ribeye’s richness.

Why USDA Prime?

Prime marbling delivers superior juiciness and flavor—especially noticeable on ribeye. Deciding between grades? Read our in-depth guide: USDA Choice vs. USDA Prime.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Learn best practices in Meat Safety & Storage.

Related

Explore more USDA Prime steaks, shop All Steaks, or try ultra-rich Dry-Aged and Wagyu/Kobe.

Chef’s note: For picture-perfect crust without overcooking, go multi-stage—render fat cap, sear hard, then finish indirect to your target temp.