- Tip: This cut is best first seared hot and then finished in the oven or slowly roasted on the grill.
- Provenance: Nabraska
- Culinary Advice: We’d love to chat more about how to cook or prepare your produce. Come visit or call us.
The most prized piece of beef, the bone in ribeye sits in the forequarter of a steer between the shoulder and the loin, which lends to its richness and heavy marbling. Best cooked on the bone for consistent temperature and added flavor. Typically cut 1 ½ - 2” thick.