The ribeye is the steak the rest of the case gets judged against — the most marbled of the classic cuts, rich enough that it bastes itself from the inside. Ours are hand-cut 1 inch thick from Midwest-farm beef, the same steaks our counter regulars line up for on Friday afternoons. We wrote a whole guide on cooking it right, because a great ribeye deserves better than guesswork.
How To Cook It
Reverse sear or hard sear — pull at 130–135°F for medium-rare either way.
Typical timing: Hard sear: 4–5 min/side. Reverse sear: ~40 min at 250°F + 1 min/side sear.
- 01Salt the steak at least 40 minutes ahead (or right before searing — never in between).
- 02Hard sear: high heat, 4–5 minutes per side, then rest.
- 03Reverse sear: 250°F oven or smoker until 115°F internal, then sear 60–90 seconds per side in ripping-hot cast iron.
- 04Either way: pull at 130–135°F and rest 5–10 minutes.
- 05Finish with a butter baste — thyme and garlic in the pan for the last minute.
Best for: The steak night that matters — birthdays, closed deals, Saturday with the people you like most.
What’s In It
Short list. Real ingredients.
Ingredients
- · 100% beef ribeye — single whole-muscle cut
Sourcing: Midwest-farm beef, graded for the top end and hand-cut fresh after you order.
The most marbled of the classic steaks — that intramuscular fat is where the flavor lives.
Why Butcher Shop Matters
A grocery ribeye was cut days ago, hundreds of miles away, to whatever thickness the machine was set at. Ours is cut after you order it, exactly 1 inch, from beef we selected. You can taste the difference the fresh cut makes — that’s not a slogan, it’s moisture loss physics.
Pairs With
Goes well with these.
FAQ
Quick answers.
How big is the steak and how is it priced?
Cut a standard 1 inch thick. A 1-inch ribeye averages about 1.2 lb at $18.99/lb, so we set one flat price — $22.99 — and that’s exactly what you pay.
Ribeye vs chuck eye — worth the difference?
The ribeye is the finished article: more marbling, more consistency, the full experience. The chuck eye is the same muscle one rib over at a deep discount. Steak night, ribeye. Tuesday, chuck eye.
What’s the single biggest ribeye mistake?
Cutting into it straight off the heat. Rest it 5–10 minutes — the juice redistributes instead of ending up on the cutting board.