THE FLAVOR CHAMPION

HOW TO COOK RIBEYE

THE FLAVOR CHAMPION

HOW TO COOK RIBEYE

Pull from fridge & let sit 10 minutes.
Preheat to medium high.

Pat dry.
Salt & Oil both sides.

Cook according tochart.
Rest 7 min.

Pull from fridge & let sit 10 minutes.
Preheat to medium high.

Pat dry.
Salt and oil both sides.

Cook according tochart.
Rest 7 min.

Cut from a muscle that is lightly used, the Pre Ribeye features plentiful marbling that melts while cooking and bastes the beef in extra flavor.

Grass fed and finished | Pasture raised | No added hormones or antibiotics | Certified Paleo | Whole30 Approved | Keto Certified | Non-GMO Project Verified
PAIRINGS

WHERE'S THE BEEF?

Ribeye is perfect for a dynamic, acidic sauce likechimichurrior béarnaise.
FEATURED RIBEYE RECIPE

CHIMICHURRI RIBEYE STEAK

FEATURED RIBEYE RECIPE

VIETNAMESE CHOPPED STEAK SALAD

GET YOUR CHEF ON

GET YOUR CHEF ON

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GET YOUR CHEF ON

GET YOUR CHEF ON

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FLAVORFUL AND WONDERFUL

"Pretty much the best and most healthy flavorful steak available on the internet. Sounds cliche, but the PRE Ribeye cut melts in your mouth. I think the key to a good Ribeye is not being too fatty or greasy, and they hit the mark exactly right with this cut."
— CK, AMAZON FRESH 

DID YOU KNOW?

Our beef contains no added antibiotics, but if an animal is sick, a veterinarian will administer necessary antibiotics to treat the illness and remove the animal from the herd until all traces are gone from its system.

LET'S BE FRIENDS WITH FOOD BENEFITS