Angus Ribeye is the steak-lover’s steak—rich marbling, a silky, beef-forward bite, and that legendary ribeye cap (spinalis) that crisps and melts like butter. Thick-cut and built for a fierce sear or two-zone grill, this ribeye delivers a mahogany crust and a juicy, rosy center. We ship every steak frozen at peak quality so you can go from freezer to flame with confidence. Eat Wild.

• Iconic marbling: deep beef savor and luxurious mouthfeel, especially in the cap.
• Angus pedigree: known for consistency and fine texture. Explore more Angus Beef.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

What’s Included

Angus Ribeye steaks, hand-trimmed. See the variant selector for steak count, thickness (e.g., 1"–1.5"), and total weight; available grades may include USDA Choice and USDA Prime (when in stock).

Why Ribeye?

The ribeye’s blend of eye muscle and cap (spinalis) concentrates flavor and fat in all the right places—big crust, buttery texture, and a classic steakhouse chew. Shop the collection: Ribeye.

Flavor Notes & Pairings

• Season simply: kosher salt before sear; add cracked pepper after the crust forms.
• Finishes: garlic-herb butter, peppercorn sauce, salsa verde, chimichurri, red-wine pan jus.
• Sides: roasted mushrooms, creamed spinach, asparagus, pomme purée, crispy potatoes.
• Compare rich alternatives like Wagyu (Kobe) Beef or nutty-sweet Dry-Aged steaks.

How to Thaw (Refrigerator Only)

• Keep sealed; place on a rimmed tray to catch drips.
• Allow ~24 hours per 1" of thickness in the fridge (34–40°F).
• After thawing, temper 20–30 minutes at room temp for even cooking. For precise guidance, use our Storage & Thaw Calculator.

Target Doneness

We recommend medium-rare (130–135°F). See our Steak Temperature Guide and time precisely with the Steak Doneness Timer.

How to Cook (4 Proven Methods)

1) Cast-Iron Sear + Oven (steakhouse classic)

• Preheat oven to 375°F. Pat dry; salt generously.
• Sear in a lightly oiled, ripping-hot skillet ~1½–2 minutes per side (plus edges) for deep color.
• Finish in oven to your target temp. Rest 5 minutes. Top with herb butter.

2) Two-Zone Grill (char + gentle finish)

• Set hot and cool zones. Sear over direct heat 1–2 minutes per side.
• Move to indirect, lid closed, until internal temp hits target. Rest 5 minutes.
• Need setup help? Use the Grill Setup Wizard.

3) Reverse-Sear (ultra-even)

• Roast or grill indirectly at 225–250°F until internal reaches 110–115°F.
• Sear hard 45–60 seconds per side to finish at temp. Rest briefly.

4) Sous Vide + Sear (edge-to-edge rosy)

• Bag with a pat of butter and thyme. Cook at 129–133°F for 1–2 hours (thickness-dependent).
• Pat bone-dry; sear very hot, very fast for a deep crust without overshooting. Use our Sous Vide & Reverse-Sear Calculator.

Pro Tips

• Surface dryness = crust: moisture inhibits browning—dry thoroughly before searing.
• Baste the cap: tilt the pan and spoon foaming butter over the spinalis for next-level flavor.
• Carryover counts: pull 3–5°F shy of target; temperature rises during the rest.

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. Review best practices in Meat Safety & Storage.

Related

Shop Ribeye · explore Angus Beef · compare with USDA Prime classics · learn more in Steak Cooking Methods · get ideas in Recipes

Chef’s note: Ribeye rewards simplicity—salt, sear, baste, rest. Slice across the grain, and don’t sleep on that crispy, buttery cap.