With the most marbling of all our steaks, the Rib-Eye is one of the richest cuts available. AND because bone adds flavor and moisture to the steaks, we keep it in.
Bauman’s Authentic Rib-Eyes are tender, juicy and very flavorful, with just the right amount of fat.
The best way to cook a rib-eye steak is quickly over high heat, either on the grill, under the broiler, or in a cast-iron skillet. Cooking it this way produces a flavorful brown crust on the outside of the steak while leaving the interior tender and juicy.
Our Bauman’s Authentic Bone-In Rib-Eyes are cut 1 inch thick, weight 1 pound on average, and are dry-aged for 10+ days.
Price in cart is an estimate.
Bauman’s Beef is grassfed and grass-finished near Garnett and processed in the Bauman family’s USDA-inspected facility, The Butcher Block.
New to cooking with grassfed and grass-finished meats? Read below.