Bone-In Ribeye

Ribeye is the steak-lover’s steak. Cut from the rib section of the steer, it’s well-marbled with fat (which means lots of beefy flavor) yet also incredibly tender. And with the Certified Angus Beef (CAB for short) label, you’ve got even more certainty that you’re buying very well-marbled, juicy, and flavorful beef. Ribeye works best with quick, high-heat cooking methods, like pan-searing, broiling, or grilling directly over the heat source. Ribeye is also available boneless; buying it bone-in will mean a little extra cooking time (though even better flavor).