USDA Choice Ribeye is all about rich marbling, bold beef flavor, and a juicy, indulgent bite. Cut from the rib section, this steak delivers a perfect balance of tenderness and fat that melts as it cooks—creating the kind of steakhouse experience that defines great beef. Thick-cut and hand-trimmed, it ships frozen at peak quality for exceptional results at home. Eat Wild.

• Exceptional marbling: rich intramuscular fat for deep flavor and natural juiciness.
• Choice-grade balance: a sweet spot of tenderness, flavor, and value.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Choice
• No Antibiotics
• No Hormones
• Grain Fed
• U.S.A. Born & Bred Free Range Cattle

What’s Included

Hand-cut Ribeye steaks with generous marbling throughout. See the variant selector for steak count and total weight; exact thickness may vary by cut spec.

Ribeye vs. New York Strip

Ribeye is prized for its rich marbling and buttery texture, while the New York Strip offers a firmer bite with a cleaner, beef-forward flavor. Choose ribeye for indulgence and juiciness; choose strip for structure and classic steakhouse chew. Want two cuts in one? See Porterhouse.

How to Cook (3 Proven Methods)

Target doneness: Medium-rare to medium. Ribeye’s marbling protects it from drying out, making it one of the most forgiving steaks to cook. Use a fast, accurate thermometer and rest before slicing. See our Steak Temperature Chart.

1) Two-Zone Grill (classic ribeye method)

• Sear over a hot zone to build crust, then finish over indirect heat.
• Rotate as needed to manage flare-ups from rendered fat.
• Need setup help? Try the Grill Setup Wizard.

2) Reverse-Sear (best for thick cuts)

• Cook gently at 225–275°F until ~10–15°F below target.
• Sear blazing hot 45–90 seconds per side for a deep, even crust.
• Dial in timing with our Sous Vide & Reverse-Sear Calculator.

3) Cast-Iron Sear + Butter Baste

• Sear in a ripping-hot cast-iron skillet 1½–2½ minutes per side.
• Add butter, garlic, and herbs; baste briefly.
• Rest 8–10 minutes before slicing.

Serving Suggestions

• Simple & bold: flaky salt and cracked pepper let the marbling shine.
• Steakhouse finish: compound butter, chimichurri, or peppercorn sauce.
• Sides: grilled potatoes, creamed spinach, roasted mushrooms, or a crisp salad.

Pro Tips

• Dry brine: salt 30–90 minutes (or overnight, uncovered) for superior crust.
• Manage flare-ups: ribeye fat renders—use two-zone heat for control.
• Slice across the grain: especially important for a tender, juicy bite.

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

Compare with structured NY Strip, explore the two-in-one Porterhouse, or browse all Steaks. More inspiration in Recipes.

Chef’s note: Ribeye loves heat—build a hard crust, manage flare-ups, and let the fat do the heavy lifting.