Bone-In Ribeye Steaks

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Our Porter & York bone-in, 28 day aged, ribeye steak is rich, tender and full-flavored with generous marbling throughout. The bone is left on to add additional flavor, while the frenching adds to this cuts spectacular plate appeal.

What's the difference?

Choose your delivery date at checkout. We cut-to-order the day it ships.

Never frozen, good in the fridge for 7-8 days after delivery.

SKU: PY1110 Category: Tags: , , , , ,

This 20 oz. bone-in ribeye steak is found in the primal section known as the rib. The rib primal is located from rib six through twelve right behind the chuck section. Frenching is a technique where the butcher trims the meat to expose the rib bone, showing off its unique cut. This cut is one of the most well known cuts, primarily from the popularity of the bone-in rib roast, also known as prime rib. This section of the animal is known for its marbling, flavor and tenderness.  This primal section has an abundance of all three of these characteristics.

The bone-in ribeye steak is also referred to as, Ribeye steak, Cowboy steak, Spencer steak, Prime Rib steak or Saratoga Steak. The Cowboy steak is generally used to describe the Bone-in Rib Steak where the rib bone has been frenched down to the eye of the steak. At least once in your life you should have a bone-in rib steak grilled to medium-rare, lightly seasoned and savor the juicy, melt-in-your mouth, true beef flavor of this gorgeous steak imparts.diagram_buy-ribeye-steaks

Chef John Howie

How to grill the perfect Ribeye Steak

Award winning Seattle chef John Howie shares his approach to the perfectly grilled bone-in ribeye.