Bone-In Ribeye Steak in Cast Iron Pan
Bone-In Ribeye Steak in Cast Iron Pan
Bone-In Ribeye Filet
Small Bone-In Ribeye Steak in pan

Bone-In Ribeye Filet

Double R Ranch

$64.00

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.

Grade:
Beef Grading

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Namesake Brand

Namesake Brand

Grass Fed, Grain Finished

Grass Fed, Grain Finished

Cut by Master Butchers

Cut by Master Butchers

Details

Cooking Tips

Beef Grading

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. 

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.

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. 

 

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

CATTLE FEEDING

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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