Bone-In Ribeye Steak in Cast Iron Pan

Bone-In Ribeye Filet

Double R Ranch

$57.00 $64.00
Grade:

The bone-in ribeye filet is a one-of-a-kind cut that showcases the premium center eye of a ribeye steak. It is cut the full width of the rib bone making it a sizeable steak that weighs over a pound. Average weight: 18 oz.

Namesake Brand

Namesake Brand

Grass Fed, Grain Finished

Grass Fed, Grain Finished

Cut by Master Butchers

Cut by Master Butchers

Details

A unique steak that celebrates the ribeye filet in a big way. Cut from USDA Choice Northwest beef, this bone-in steak has the rib bone in place for a thickness of 2” or more. We lovingly refer to this as the “Cowgirl Steak” and is similar to our cowboy version but has the spinalis, or cap, removed. This special cut weighs in over one pound so it’s perfect to share with two or more. 

Average weight: 18 oz. 

Cooking Tips

The bone-in ribeye filet is a thick steak so reverse searing an excellent method to ensure an evenly cooked interior. The reverse sear calls for heating the steak at a low temperature and finishing with a final sear on a hot grill or a cast iron skillet to create a flavorful, savory crust.

Heat an oven to 275°F. Season a thawed ribeye filet and place on a rimmed baking sheet with a wire insert. Place in the oven. When the internal temp reaches your desired doneness, remove from the oven. Heat a neutral oil in a heavy skillet. Sear on each side until it is golden brown, about 1 to 1.5 minutes.

Target temperatures – rare 110°F, medium rare 120°F, medium 130°F medium well 140°F.

Beef Grading

The two top USDA grades are Prime and Choice, which have the highest levels of marbling.   

USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade. 

USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value. 

 

Image showing beef grading. Information is typed out below.

Ranch to Table

Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.

  • RANCHING

    RANCHING

  • CATTLE FEEDING

    CATTLE FEEDING

  • BEEF PROCESSING

    BEEF PROCESSING

beef-diagram

Rib

This primal is located under the front section of the backbone between the chuck and loin. The muscles are used primarily for support. The rib primal produces intensely marbled cuts like ribeye steaks and prime rib roasts.   

Three major muscles are included in the rib primal. The longissimus dorsi, or large center eye, the complexus, a smaller side muscle which is not always present depending on where the cut is sourced, and the spinalis dorsi, also called the cap of ribeye or deckle. 

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Frequently Asked Questions

How to cook ribeye steak

For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.

Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. Learn how to cook any steak perfectly.

What is the Snake River Farms Guarantee?

We guarantee that your order will deliver frozen or partially frozen with all items included to the provided address. If you have any concerns or issues with your order, please don't hesitate to reach out to our team. As our founder Robert Rebholtz, Sr. said, "We want our customers to want to do business with us." 

What is the difference between USDA Choice and Prime beef?

The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Choice and Prime, respectively.