Center-Cut Ribeyes
For a leaner option with the same bold Ribeye flavor try our Center-Cut Ribeye. With the rib cap removed this 6 oz cut has just the right amount of marbling for an exceptional eating experience.
Details
If you love bold Prime Rib flavor but want a leaner alternative, this Center-Cut Ribeye Filet is perfect for you. With the cap removed this Ribeye Filet has just the right amount of marbling to ensure a juicy and flavorful eating experience. Aged up to 28 days, this unquestionably tender Ribeye Filet is perfect for any occasion.
- Pairs perfectly with Twice Baked Potatoes
- Steaks aged up to 28 days to enhance flavor and tenderness
- Ribeye Filets are individually vacuum sealed
- Free Kansas City Steak Experience Guide with Original Steak Seasoning packet included with each order. Get expert cooking directions, tips, steak grilling times, broiling times, recipes and more
- Steaks cut by weight - actual thickness may vary
Cooking
Thaw in refrigerator for at least 24 hours. Remove your steak from the refrigerator 30-40 minutes before cooking to bring to room temperature.
Grill Master (Charcoal/Gas)
- Season steaks as desired; we recommend Kansas City Steak Original Steak Seasoning.
- To cook on a charcoal grill, place steaks over the hottest part of the grill, and sear both sides for 1-2 minutes. Then move to medium, ash-covered coals and continue to grill to desired doneness. Turn about 1 minute prior to the halfway point.
- To cook on a gas grill, preheat on high. Sear both sides for 1-2 minutes, then reduce to medium heat and continue to grill to desired doneness. Turn about 1 minute prior to the halfway point.
Stove Top Skillet
- Heat a heavy nonstick skillet over medium heat until hot, for about 5 minutes.
- Season, as desired. Place steak(s) in preheated skillet (do not overcrowd). Do not add oil or water. Do not cover. Cook to desired doneness. Turn about 1 minute prior to the halfway point.
Broil
- Set oven for broiling; preheat 10 minutes.
- Season, as desired. Place steaks on rack in broiler pan. Position broiler pan so that the surface of the beef is 3 to 4 inches from the heat. Broil to desired doneness, turning once. Consult your owner's manual for more info.
See our step-by-step instructions on how to cook ribeye filet, including cooking times and expert tips that will have you cooking like a pro!
Nutrition
| 1 Steak(168g) | Amount | Percent |
|---|---|---|
| Calories | 400 | |
| Total Fat | 31g | 48% |
| Saturated Fat | 14g | 70% |
| Trans Fat | ||
| Cholesterol | 110mg | 37% |
| Sodium | 85mg | 4% |
| Carbs | 0g | 0% |
| Dietary Fiber | 0g | |
| Added Sugars | ||
| Total Sugars | 0g | |
| Protein | 31g | |
| Vitamin D | ||
| Calcium | 2% | |
| Potassium | ||
| Iron | 15% |
Ingredients
Reviews
Questions
For a leaner option with the same bold Ribeye flavor try our Center-Cut Ribeye. With the rib cap removed this 6 oz cut has just the right amount of marbling for an exceptional eating experience.
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