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Bone-In Ribeye Steak in Cast Iron Pan

Bone-In Ribeye Filet

DOUBLE R RANCH

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.
Select Grade: Choice
Namesake Brand

Namesake Brand

Grass Fed, Grain Finished

Grass Fed, Grain Finished

Cut by Master Butchers

Cut by Master Butchers

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.

Snake River Farms American Wagyu

Understand the Marbling Scale

Marbling, or intramuscular fat, fills beef with flavor, juiciness and tenderness. The more marbling, the higher the beef grade. USDA Prime is the highest grade for American beef. Snake River Farms beef grades are based on a proprietary BMS grading scale.

Understand the Marbling Scale
USDA ChoiceUSDA PrimeSRF Black®SRF Gold®SRF Gold Plus™
Best For: Weeknight steak dinnersBest For: Consistently great steak dinnersBest For: Premium steak lovers seeking exceptional valueBest For: Special occasions and elevated steak dinnersBest For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaksExperience: The classic steakhouse benchmark for qualityExperience: Our most popular grade—rich, tender, deeply flavorfulExperience: Intense marbling with bold flavor and exceptional juicinessExperience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4Marbling Score BMS 4–5Marbling Score Black 6-8Marbling Score Gold 9-10Marbling Score Gold Plus 11-12
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

Snake River Farms American Wagyu

Understand the Marbling Scale

Marbling, or intramuscular fat, fills beef with flavor, juiciness and tenderness. The more marbling, the higher the beef grade. USDA Prime is the highest grade for American beef. Snake River Farms beef grades are based on a proprietary BMS grading scale.

Understand the Marbling Scale
USDA ChoiceUSDA PrimeSRF Black®SRF Gold®SRF Gold Plus™
Best For: Weeknight steak dinnersBest For: Consistently great steak dinnersBest For: Premium steak lovers seeking exceptional valueBest For: Special occasions and elevated steak dinnersBest For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaksExperience: The classic steakhouse benchmark for qualityExperience: Our most popular grade—rich, tender, deeply flavorfulExperience: Intense marbling with bold flavor and exceptional juicinessExperience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4Marbling Score BMS 4–5Marbling Score Black 6-8Marbling Score Gold 9-10Marbling Score Gold Plus 11-12

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

  • Ranching

    Ranching

    Carefully raised American Wagyu on Northwest ranches.

  • Cattle Feeding

    Cattle Feeding

    Extended feeding programs create rich marbling and flavor.

  • Beef Processing

    Beef Processing

    Hand-trimmed, expertly prepared, and shipped directly to your door.

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. 

beef-diagram

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly 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.

Customer Reviews

Overall rating: 4.645161 / 5 from 31 reviews.

AI Generated Review Summary

Summary topics

Review topics: ["flavor","order","steak","meat","medium","beef"].

Review highlights

Reviews

One of my favorite cuts

"One of my favorite cuts of beef. This was most excellent. Will buy again!"

— Johnnie W. (5/5)

Excellent best steak.

"Excellent best steak."

— Michael A. (5/5)

Quality of meat is excellent!

"Quality of meat is excellent! Very tender and incredible flavor"

— Michele N. (5/5)

Mouthwatering! This was one of

"Mouthwatering! This was one of the top five best steaks I’ve ever had in my life. The whole family loved him. I ordered some more of the following week. Can’t wait to cook those up again."

— Randolph S. (5/5)

Awesome

"Awesome"

— William R. (5/5)

all the products at Snake

"all the products at Snake River are awesome and so glad the smoked ribs are back in stock. . . ."

— Joseph F. (5/5)

best meat EVER!

"best meat EVER!"

— Veronica R. (5/5)

1st time trying one…. . a

"1st time trying one…. . a GREAT CUT OF MEAT!"

— Darla W. (5/5)

Awesome

"Awesome"

— Dennis J. (5/5)

Great beef!!!

"Great beef!!!"

— John C. (5/5)

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