USDA Choice Ribeye 1.5"
USDA Choice Ribeye 1.5"
USDA Choice Ribeye 1.5" on rack
USDA Choice Ribeye 1" steak in cast iron
USDA Choice ribeye steak 1" in cast iron
USDA Prime ribeye 1.5" in cast iron
USDA Prime ribeye steak 1.5" raw in cast iron
USDA Prime ribeye steak 1" on rack pan
USDA Prime ribeye steak 1" on rack
Cooked ribeye steak with butter and thyme
ribeye steak size comparison
USDA Choice and USDA Prime ribeye comparison

Ribeye Steak

Double R Ranch

$27.00

Our traditional cut ribeye steak is the "steak lover's steak" because of its marbling and rich, juicy flavor. Choose from a variety of thicknesses and USDA grades.

Grade:
Beef Grading
Size:

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Namesake Brand

Namesake Brand

Family-Owned & Operated

Family-Owned & Operated

Cut by Master Butchers

Cut by Master Butchers

Details

Cooking Tips

Beef Grading

This full cut ribeye will make steak purists happy with its generous marbling and rich cap. This exceptionally tender and juicy steak is rich in flavor and has a smooth texture with a finer grain than a New York steak. Grass fed and grain finished, this traditional ribeye showcases the delicious difference and consistent quality of our Northwest grown beef, some of the best steaks for sale online. 

Each of these ribeye steaks contains the fine grained center eye and the coveted cap of ribeye, separated by a unctuous layer of kernel fat. Each steak is cut to 1" and 1.5" thick, not by weight. 

Average weights:
1" - 12 oz.
1.5" - 16 oz.

Ribeye steaks contain an abundant amount of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.  

The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust. 

Ribeyes are a favorite for grilling, but the high level of marbling will cause flare-ups. A two-zone cooking set-up (a direct heat side with all the charcoal and an indirect heat side with no charcoal) allows you to move the steaks to control unwanted flames. If using a gas grill, it’s easy to set-up two zones. Just turn on a burner on one side and leave the other one off. 

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. 

Frequently Asked Questions

Where does ribeye come from?

Ribeye is cut from the rib primal which covers ribs six through twelve and is located between the chuck and the loin primals. This section has a high amount of natural marbling which is key to the flavor and juiciness of a cut. Looking for more tips? Our steak cooking guide has great tips on how to cook ribeye steak .

Is prime rib the same as a ribeye?

Prime rib and ribeye come from the same rib primal and share the same flavor, juiciness and tender profile. However, ribeye steaks have been further processed into steaks. 

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.

Best oil for searing steak

For best results, use an oil with a high smoke point. Smoke point is the temperature when an oil or fat starts to burn. Oils with a high smoke point include avocado, canola, grapeseed, soybean and safflower. Refined versions of most oils have a flavor that is neutral. Other non-vegetable oils like clarified butter and beef tallow have high smoke points but add flavor to the steak. 

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