Rib Steaks (Bone-in Ribeye)

A rib steak is the bone-in version of the highly sought-after ribeye steak. It comes from the rib section of the animal — specifically the same primal cut that ribeye steaks are taken from. The difference is simple but important: a rib steak is left bone-in, while a ribeye is boneless.

That bone matters. Cooking a rib steak with the bone still attached helps protect the meat from overcooking and adds depth of flavor as it cooks. The result is a steak that’s richly marbled, juicy, and deeply beefy — everything people love about ribeyes, with even more character.

Our rib steaks are cut 1 inch thick, making them ideal for high-heat cooking methods that create a great sear while keeping the inside tender and flavorful.

Best ways to cook a 1" rib steak:
Cast-iron skillet: Sear hot and fast, flipping once or twice for an even crust
Grill: Direct heat works well—watch closely and pull early

Keep it simple: salt, heat, and rest. A rib steak doesn’t need much to shine.