One of our specialty cuts, our USDA Prime Bone-In Ribeye Steak is sourced from grain-fed, ranch-raised cattle and wet-aged for a minimum of 21 days. Because this Prime steak is bone-in, it holds its shape better during the cooking process. In addition, the meat near the bone comes out 5-10 degrees cooler than the rest of the steak, resulting in pieces that are extra juicy and tender. It’s for this reason that for many staunch steak lovers, bone-in is the way to go.
RESERVE A TABLEPrime Bone-In Ribeye Origins
As the name suggests, the Ribeye comes from the upper rib section of the steer, a part of the cow that’s rich with intramuscular fat — meaning it gets just enough exercise to create some Prime marbling. It’s that marbling which affects the meat’s juiciness, tenderness, texture, and flavor. Due to the Ribeye’s heavy marbling, a Ribeye isn’t quite as melt-in-mouth as a Filet Mignon, but it’s still exceptionally tender and easy to slice with a quality steak knife.
Preparing The Perfect Prime Bone-In Ribeye
It begins with USDA Prime beef sourced from big and small Midwest farms. Our Chefs then elevate it to its highest potential with our time-tested preparation method. After the aging process, each Prime Ribeye is seasoned with our signature salt-and-pepper blend and broiled at 1600 degrees (no more, no less) to your desired temperature. Once your Ribeye leaves the broiler it’s time for the most important part of the preparation process: resting. This ensures the natural moisture and flavors stay locked inside the steak. We transfer it to a 350-degree plate and finish it with a touch of butter and parsley before bringing it out to your table. Our signature compound butters, and over-the-top steak companions are just one more way to further enhance your masterful steak experience. See what butters and companions our Corporate Executive Chef recommends for our Prime Bone-In Ribeye below.
Temperature Check
We believe that your way is always the right way, though for a highly-marbled USDA Prime steak cut like our Bone-In Ribeye, our Chefs suggest a temperature of at least medium so that the meat around the bone has time to cook and the marbling has time to caramelize and seep into the entire steak, adding more flavor and juiciness. If you have any questions about our steak temperature standards, our dedicated Associates will help guide you toward the right temperature for you.
Does The Prime Bone-In Ribeye Make The Cut For You?
Choose this cut if you’re looking for a steak that is:
- Widely regarded as a go-to choice for the most serious steak lovers
- Highly marbled throughout, with fine threads that are evenly distributed
- Perfect if you want a big steak all to yourself, this cut is 20oz
- Rich in flavor, juicy and tender as a result of heavy marbling, especially near the bone
