Prime Bone-In Ribeye
American steakhouse quality, selected for marbling, tenderness, and flavor.
The Cowboy Steak. USDA Prime bone-in ribeye with rich marbling and a frenched bone handle that adds depth and a dramatic presentation.
- 🦴 Bone-In Cowboy Cut
- USDA Prime Certified
- Pasture-Raised, No Hormones
Our Bone-In Ribeye Steak is 100% natural and contains zero preservatives, hormones, or other harmful probiotics you would normally find at a grocery store. Our natural cattle are pasture-raised and fed a vegetarian diet of grass and grain, creating desirable fat marbling. We pride ourselves on flavorful, natural and humanely raised cattle. There are no added enhancers, antibiotics, or hormones that are administered in our premium beef products
BEHIND THE PRODUCT: The Prime Bone-In Ribeye Steak, a cut from between the ribs, is known for its thick marbling throughout the steak. The marbling slowly melts during the cooking process leaving you with a rich and juicy steak to enjoy!
Pat dry, season with salt, and cook according to the specific cut. Use high heat to build a crust, finish gently as needed, and rest before slicing.
CUT: Bone-in Ribeye
STYLE: Cowboy steak
BEST FOR: Richness and presentation
PROFILE: Juicy and beef-forward
Every order ships in insulated, temperature-controlled packaging. Refrigerate promptly and follow the storage instructions included with your order.
The classic Prime cowboy steak
Bone-in ribeye preserves the richness of the ribeye while adding a steakhouse presentation and a slightly more robust cooking experience.
What makes USDA Prime exceptional
The USDA grade establishes a high quality standard, while the cut, aging method, and preparation determine the final eating experience.
USDA Prime
The USDA’s highest beef quality grade, awarded for abundant marbling and maturity associated with tenderness, juiciness, and flavor.
Every cut is different
Filet emphasizes tenderness, New York strip emphasizes beef flavor, ribeye emphasizes marbling, and porterhouse combines strip and filet.
Aging, when specified
Dry-aged products develop concentrated flavor and tenderness. The product-specific metafields identify that character without implying every Prime cut is dry-aged.
Respect the cut
Prime filet, strip, ribeye, porterhouse, and roasts each reward a slightly different approach.
Dry & season
Pat the steak dry and season simply so the specific cut remains the focus.
Sear
Use high heat to build a deep crust, then finish according to the cut and thickness.
Rest & slice
Rest before slicing so juices settle. Slice against the grain where appropriate.
Steakhouse quality, chosen by the cut
A precise grade plus product-specific selection makes it easier to choose the right steak for your table.
The grade
USDA Prime sets a high benchmark for marbling and eating quality.
The selection
Each product profile explains the cut’s own balance of flavor, tenderness, and richness.
The versatility
Choose filet for tenderness, strip for beef flavor, ribeye for richness, or porterhouse for two textures in one steak.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this USDA Prime cut.
USDA Prime steakhouse cuts, delivered cold.
Product-specific profiles for marbling, tenderness, flavor, and preparation.