Grass-Fed Bone-In Ribeye Steak

100% grass-fed and grass-finished, and double-aged: from mature cows four to eight years old, and wet-aged 30 days before freezing. Every animal is traced back to the ranch it came from.

The grass-fed and finished Bone-in Ribeye is a must try. Rich, juicy and flavorful with marbling throughout. One major benefit to the bone-in ribeye, is the bone's insulating property that affects how heat transfers through the meat. Great grilled or pan seared with fingerling potatoes sautéed in rosemary butter is mouth-watering to the last bite.

Older animals mean real marbling: after about 36 months, cattle hold their fat, so this grass-finished ribeye is marbled like a prime cut.

How do you cook a bone-in ribeye?

Let the steak sit at room temperature for 30 to 45 minutes and season it well with salt and pepper. The meat next to the bone cooks more slowly, so a two-zone approach works best: sear it over high heat for 3 to 4 minutes per side, then move it to lower heat, or into a 400°F oven, until the thickest part away from the bone reads 125°F to 130°F for medium-rare. Rest it for 10 minutes, then cut the meat off the bone and slice it against the grain.

Prefer it boneless? See our boneless ribeye.

From Carter Ranch. Our cattle are 100% grass-fed and grass-finished, raised 4-8 years on rangeland and irrigated pasture in the Big Horn Mountains near Ten Sleep, Wyoming.

We call it double-aged: the animal and the beef. Our cattle are 4 to 8 years old, and every steak and roast is wet-aged 30 days before freezing. That is what makes mature beef tender.

Where can I buy grass-fed ribeye online?

Right here, direct from Carter Country Meats. It ships frozen by UPS from Denver, Monday to Wednesday.

Is it grass-finished?

Yes - 100% grass-fed and grass-finished. Cattle graze Carter Ranch near Ten Sleep, Wyoming, from the end of winter through the whole grazing season.