Ribeye Steak

DOUBLE R RANCH

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.

Select Grade: Choice

Choice Well-marbled with robust beef flavor and dependable tenderness — a great everyday option. Prime The top tier of USDA grading, with generous marbling and noticeably tender texture for a more elevated meal at home.

Select Size: 1"

1" $33 1.5" $42

Namesake Brand

Family-Owned & Operated

Cut by Master Butchers

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.

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

Details

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.

Cooking Tips

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.

Beef Grading

Understand the Marbling Scale
USDA Choice	USDA Prime	SRF Black®	SRF Gold®	SRF Gold Plus™
Best For: Weeknight steak dinners	Best For: Consistently great steak dinners	Best For: Premium steak lovers seeking exceptional value	Best For: Special occasions and elevated steak dinners	Best For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaks	Experience: The classic steakhouse benchmark for quality	Experience: Our most popular grade—rich, tender, deeply flavorful	Experience: Intense marbling with bold flavor and exceptional juiciness	Experience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4	Marbling Score BMS 4–5	Marbling Score Black 6-8	Marbling Score Gold 9-10	Marbling 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
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
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.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly 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.

Customer Reviews

Overall rating: 4.6812816 / 5 from 1186 reviews.

AI Generated Review Summary

This Northwest grown ribeye steak is highly praised for its generous marbling, rich flavor, and tenderness. Customers appreciate the excellent quality, seamless delivery, and the fine cut of the steak. The product is often described as the best they've ever had, with a consistent and delicious taste.

Summary topics

steak quality (41%): A substantial number of customers pointed out that these steaks are excellent and the best they've ever had.
marbling quality (7%): It was reported by customers that the marbling of the product was very nice and great.
steak tenderness (4%): Customers expressed appreciation for the tenderness and flavor of the steak, with multiple reviews mentioning its outstanding taste.
ribeye quality (16%): Customers keep praising the ribeye, with many describing it as the best they have ever had.
overall quality (13%): It was observed by customers that the quality of the product is excellent, with many describing it as top-notch.

Review topics: ["size","flavor","feel","look","quality","value","shipping","work","price","packaging","texture","order","customer service","thickness","treat","service","night","bite","gift","steak","ribeye","meat","marbling","cut","tender","beef","srf","fat","choice","cap"].

Review highlights

"Great steak, taste, texture, everything." — Anonymous
"We buy top quality steak (choice and prime) from a local butcher and this steak was much better." — Anonymous
"The prime ribeye, that I received I was of exceptional quality , I would definitely order it again!" — Damon H.

Reviews

We wanted to try the

"We wanted to try the ribeye since we usually only purchase the filets. Both ribeyes looked identical but were two completely different steaks. I cook them in a cast iron skillet. Mine was still undercooked when I took them out to rest, so I put half of each back on for a few minutes. Mine was better but hers was now well done. I don’t recommend the ribeye steaks. We will stay with the filets."

— Dennis S. (3/5)

The tri-tip was excellent, but

"The tri-tip was excellent, but the two steaks were extremely fatty and of disappointing quality. I had much higher expectations from such a reputable brand. I purchased these as a gift, which made the experience even more disappointing. Based on this order, I would not purchase from Snake River Farms again or recommend them to others"

— Joel E. (1/5)

The ordering, shipping and receiving

"The ordering, shipping and receiving was great. I have been eating your hams for years. I took another step and ordered your steaks. Absolutely delicious!! I would buy again and again. I sous vide the steak and it seared perfectly."

— Debbie T. (5/5)

These steaks are by far

"These steaks are by far the best steaks money can buy. There's no difference between these steaks and what you get in the finest prime chophouses. I LOVE SRF!"

— Dave S. (5/5)

Placed an order and the

"Placed an order and the first order was lost. The order was re-shipped and the re-shipped order was delayed through the parcel and the order was delivered with the meat not frozen and already thawed out due to the delay of the delivery. I ended up throwing away one of the steaks because it was too thawed out and also had a puncture in the packaging. The other steaks were also thawed out but did not have any punctures in them so I did still cook them. I don’t think I would buy from SRF again."

— Tommy M. (1/5)

Best steaks I have ever

"Best steaks I have ever had. Thank you! Packed perfectly and shipped here quickly."

— Perry D. (5/5)

Very satisfied! The ribeye steaks

"Very satisfied! The ribeye steaks are flavorful and tender. Highly recommend this company ."

— Lori K. (5/5)

Grill to 117-120 let rest.

"Grill to 117-120 let rest. Eat."

— dana k. (5/5)

One of the cuts was

"One of the cuts was mostly fat and grisle with little to no tender chewable meat"

— James W. (2/5)

Best steak I have eaten!

"Best steak I have eaten!"

— Steve D. (5/5)