Details
Each Boneless Ribeye Steak is carved from our exquisite Prime Rib Roast - for an unbelievably tender and flavorful meal. The Ribeye is one of the most delicious steaks available, with gorgeous marbling and the mouth-watering aroma of beef at its best. Also known as the Delmonico steak.
- Each Ribeye Steak aged for up to 28 days
- Each Ribeye Steak 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
- Pairs perfectly with twice baked potatoes with cheddar bacon
- Steaks cut by weight - actual thickness may vary
About Add-Ons. These items are offered at a special price when shipped with perishable items valued at $59.95 or more, not including shipping or taxes.
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.
| USDA Preparation Guidelines for Mechanically Tenderized Beef: Grill until product reaches 145°F as measured by a food thermometer, and hold the product at or above that temperature for 3 minutes. |
See our step-by-step instructions on how to cook ribeye steak, including cooking times and expert tips that will have you cooking like a pro!
Nutrition
| 1/2 Steak (168g) | Amount | Percent |
|---|---|---|
| Calories: | 430 | |
| Total Fat: | 34g | 52% |
| Saturated Fat: | 15g | 75% |
| Trans Fat: | ||
| Cholesterol: | 115mg | 38% |
| Sodium: | 85mg | 4% |
| Carbs: | 0g | 0% |
| Dietary Fiber: | 0g | 0% |
| Added Sugars: | ||
| Total Sugars: | 0g | |
| Protein: | 31g | |
| Vitamin D: | ||
| Calcium: | 2% | |
| Potassium: | ||
| Iron: | 15% |
Ingredients
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