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Rib Steak

Rib Steak is a bone-in cut from the Rib Primal, usually consisting of the last 5-12 ribs. Since heavily marbled, it is juicy, tender, and full of flavor. The Rib Steak is best grilled with its fat rendered and surface charred. The 32oz. Ribeye is twice as thick (approx. 2 inches), consisting of two bones. This cut is also great after a pan sear and oven finish.

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Recipes for Rib Steak

Pan-Seared American Wagyu with Red Fresno Sriracha
Pan-Seared American Wagyu with Red Fresno Sriracha

The fat renders when cooking, creating a superior crust and sear, which, coupled with the tenderness of wagyu, generates a perfect harmony of textures. The heat and acidity of the sriracha make the perfect pairing and create balanced, flavorful steak night experience.

View recipe »

Shop for shares containing Rib Steak
15% Off
100% Grass Fed
4.5
183
Rating of 4.5 out of 5 stars
Organic, 100% Grass Fed
Kagoshima Wagyu
4.5
261
Rating of 4.5 out of 5 stars
30% Off
Kagoshima Wagyu
4.6
453
Rating of 4.6 out of 5 stars
Ships Direct From Vendor
Pasture Raised
25% Off
Shinshu Wagyu
American Wagyu
4.4
134
Rating of 4.4 out of 5 stars
Buy 1 Get 1 50% off
Kagoshima Wagyu
4.6
453
Rating of 4.6 out of 5 stars
Ships Direct From Vendor
4.5
33
Rating of 4.5 out of 5 stars
Olive Wagyu
4.5
11
Rating of 4.5 out of 5 stars
15% Off
100% Grass Fed
4.5
183
Rating of 4.5 out of 5 stars
25% Off
Shinshu Wagyu

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