Our USDA Prime Bone-In Ribeye Steak, also known as the Cowboy Steak, is thick-cut from exceptional USDA Prime rib roasts. Hand-cut and expertly frenched, these steaks boast rich marbling and a natural "flavor kernel" that runs through each piece, enhancing the flavor as it cooks. The USDA Prime grade ensures the highest quality, providing superior tenderness and juiciness. Available in various weights, our ribeye steaks are perfect for any special occasion, delivering a true steakhouse experience at home. Wet-aged to perfection, these steaks offer a melt-in-your-mouth texture that sets Allen Brothers apart, providing a gourmet dining experience.
How to Cook Bone-In Ribeye Steak:
For optimal results, cook the USDA Prime Bone-In Ribeye Steak to an internal temperature of 130°F for medium-rare. Grill or pan-sear the steak for approximately 4-5 minutes per side, adjusting the time based on the thickness of the steak. Let the steak rest for a few minutes before serving to ensure maximum juiciness.
FAQ Section:
Difference between a frenched and un-frenched bone-in ribeye?
A frenched bone-in ribeye has the rib bone cleaned of meat and fat, providing a more elegant presentation, while an un-frenched ribeye retains the bone and surrounding meat.
Is prime bone-in ribeye the same as prime rib?
Prime bone-in ribeye is a steak cut from the rib roast, while prime rib is a larger roast cut from the same section. Both offer rich marbling and exceptional flavor.
Order your USDA Prime Bone-In Ribeye Steak today and enjoy a restaurant-quality meal at home.
