"Refreshing Approach to Meat Sourcing"
"Directly Connects Consumers to Producers"
"Perfect Mail Order Food Gift"
"Best Places to Buy Wagyu Online"
"Transparency in addition to delicious meat"
"Artisanal Beef From Farm to Table"
What is a Ribeye Steak?
The rib steak or ribeye is a cut of beef from the rib section, one of the nine primal cuts, and is prized for its tenderness and flavor. The ribeye is a boneless cut taken from the rib section of beef cattle while the rib steak is a bone-in ribeye. It is a very tender cut of meat, containing more marbling than other cuts. The cap (spinalis dorsi) in particular delivers a buttery, almost velvety bite.
Ribeye is most often grilled or pan-seared to medium-rare or medium to render its marbling. Reverse-searing works especially well for thick cuts.
Ribeye has been a steakhouse classic for ages, and remains one of the most popular premium steaks worldwide.
A typical ribeye weighs 10–16 oz. A 4 oz cooked portion has around 300 calories, 22–24g protein and 22–24g fat, with high B-vitamins, zinc and iron.
Ribeye Steak Cooking Guides
| Method | Cook Temp | Avg Time | Finish Temp |
|---|---|---|---|
| Sear | Med-High | 10-12 mins | 145°F |
| Grill | 450°F | 10-15 mins | 145°F |
| Sous Vide | 130°F | 2 hrs | 145°F |
Note: The above guidelines are only guardrails. Stoves, pans and steak sizes vary; to achieve the perfectly cooked Ribeye Steak, it's always good to have a meat thermometer handy and check internal temp regularly.
All of our meats are sourced from small, independent farms and fisheries that prioritize animal welfare and environmental sustainability. Enjoy high-quality cuts with a clear conscience.
We provide full transparency about where your food comes from. Every product includes details about the farm, farmer, and sustainable practices, so you know exactly what you’re serving.
From Japanese A5 Wagyu to pasture-raised beef, our selection offers premium, restaurant-quality meats not found in grocery stores. Indulge in top-tier cuts that make every meal unforgettable.
FAQ